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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

(Pie) Butterscotch Pie Midwest Recipe

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This recipe for (Pie) Butterscotch Pie Midwest is from Claudia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups packed dark brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 teaspoon cornstarch
2 cups whipping cream
3 egg yolks
3 tablespoons butter, cut up
1 teaspoon vanilla
Directions:
Directions:
Prepare Baked Pastry Shell. Set shell aside.

For filling: In a medium saucepan, combine 1/2 cup of the brown sugar and the 1/4 cup butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.

In a small bowl, combine the remaining 3/4 cup brown sugar, the flour and cornstarch. Add flour mixture to butter mixture; stir until combined. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

In a small bowl, lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons butter and vanilla.

Pour filling into the Baked Pastry Shell. Cover surface of filling with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.
Top pie with Whipped Cream.
Number Of Servings:
Number Of Servings:
6

 

 

 

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