Ingredients: |
Ingredients: PIE FILLING:
1 CUP OF PACKED BROWN SUGAR
5 FULL, ROUNDED TBS OF FLOUR
1/2 TSP SALT
3 EGG YOLKS
3/4 STICK OF REAL BUTTER
1 TBS VANILLA
ONE 15 OZ CAN OF CARNATION MILK
1 CUP OF MILK
9 INCH BAKED PIE SHELL: REFER TO PIE CRUST RECIPE AND DOUBLE THE INGREDIENTS.
PAT DOUGH ALL AROUND THE SIDES AND TOWARDS THE MIDDLE, TAKE THE OVERLAPPING DOUGH ON THE EDGES AND FOLD UNDER AND PINCH TOGETHER. PRICK THE DOUGH WITH A FORK ALL AROUND THE SIDES. BAKE AT 400 DEGREES FOR 10 MINUTES. IF NOT GOLDEN BROWN, BAKE AN EXTRA 5 PLUS MINUTES ON 350 DEGREES.
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Directions: |
Directions:Mix the flour, sugar and salt together until well blended. Next, add your egg yolks and slowly mix the milk in while beating the mixture until smooth. Place over medium high heat stirring continuously and until it thickens. If it gets too thick, you may need to add 1/4 cup of milk. Boil for 2-3 minutes, stirring constantly. Take off the heat and add butter and vanilla and mix well until butter is melted in. When mixture is cooled until warm, place mixture into your baked pie shell. Set aside to cool. Once cooled, place saran wrap over pie and place in the refrigerator for 2-3 hours until it's cold. Place one eight ounce carton of cool whip over top and place in refrigerator again for 30 minutes to 1 hour. This allows it to gel together and it makes it easier to cut. Once served, place the unused portions in the refrigerator. |
This recipe for Butterscotch Pie is from