One Sunday we had the urge to have friends over for pie, so I scoured the pantry looking for ideas. Since this was an unplanned pie occasion I didn't have anything special on hand but I did have all the staples. Since I had some brown sugar I thought it would be fun to try a butterscotch pie. This pie was sweet, smooth and rich, just right for a cold winter day. My 9 year-old son was especially fond of this one, and gave it several "thumbs up".
9" baked pie crust
3/4 packed dark brown sugar
1/4 cup cornstarch
1/4 tsp salt
2-3/4 cup milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
Sweetened whipped cream
- Combine the brown sugar, cornstarch and salt in a saucepan. Whisk in the milk and egg yolks and cook over medium heat until it starts to thicken and boil. Boil and stir for one minute.
- Remove from heat and whick in the butter a teaspoon at a time, and the vanilla. Whisk until smooth.
- Pour the filling into the pie shell and smooth the top with a spoon. Press a piece of plastic wrap over the filling to prevent a skin from forming. Refrigerate for at least several hours.
- Top with sweetened whipped cream.