"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

(Pie) Butterscotch Pie Midwest Recipe

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This recipe for (Pie) Butterscotch Pie Midwest, by , is from Claudia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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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