"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterscotch Pie Filling Recipe

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This recipe for Butterscotch Pie Filling, by , is from Nana Wertz Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, December 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 C brown sugar
3 egg yolks, slightly beaten
5 T. cornstarch
Pinch salt
1 1/2 C milk
2 T. better
1 t. vanilla

Directions:
Directions:
Scald 1 C milk with sugar. Mix salt, remaining cold milk,
cornstarch with egg yolks in separate saucepan. Add hot
mixture slowly to egg mixture. Then cook, stirring constantly
until thick. Add butter, vanilla. Cool slightly, pour into baked pie
shell. Can top with meringe or whipped topping.

 

 

 

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