BUTTERSCOTCH PIE

1 c. brown sugar, packed
t T. flour
1/4 tsp. salt
1 T. cornstarch
2 c. scalded milk, cooled
3 egg yolks
3 T. butter
1 tsp. vanilla
1 (9-inch) graham cracker crust
Whipped Topping

In top of double boiler, mix brown sugar, flour, salt and cornstarch. Gradually add milk; cook until thick and smooth, stirring constantly. Cook for 15 minutes, stirring occasionally.

In mixing bowl, beat yolks until pale; stir a little of the hot mixture into them. Add to mixture in the double boiler. Stirring constantly, cook 2 to 3 minutes. Add butter and vanilla; cool.

Pour into pie crust and top with whipped topping.

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