Butterscotch Old-South Butterscotch Pie

posted by SandyOH 01-24-100 4:43 PM

from an old Spry booklet
Old-South Butterscotch Pie

Make a baked "Water-Whip" pie shell* see recipe below.
1-1/4 cups firmly packed dark brown sugar
1/4 teaspoon salt
2 tablespoons water
1/4 cup milk
4-1/2 tablespoons cornstarch
1-3/4 cups milk
3 egg yolks
2 tablespoons butter or margarine
1/2 teaspoon vanilla
1 cup heavy cream, whipped
Pecan halves for garnish

Mix brown sugar, salt and water in top of a double boiler. Boil over direct heat to a thick sirup (about 5 minutes.) Blend 1/4 cup milk with cornstarch. Add 1 3/4 cups milk, combine with hot sirup and cook over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly.

Beat egg yolks slightly. Stir a small amount of hot mixture into egg yolks, return to double boiler, and cook 5 minutes longer. Add butter or margarine, and vanilla; let cool. Pour into baked pie shell.

At serving time, whip the heavy cream and arrange in a border around top of pie, leaving a 3" circle of uncovered filling in center. Arrange pecan halves around filling inside cream border or sprinkle filling with coarsely cut toasted pecans. Keep refrigerated until all is served.

Water-Whip Pie Crust*

3/4 cup Homogenized Spry
1/4 cup boiling water
1 tablespoon milk
2 cups all-purpose flour (sifted once before measuring)
1 teaspoon salt

Put Spry in medium-sized mixing bowl. Add boiling water and milk and break up shortening with a fork.

Tilt bowl and, with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and hold soft peaks when fork is lifted.

Sift flour and salt together onto Spry mixture. Stir quickly, with round-the-bowl strokes, into a dough that clings together and "cleans" the bowl.

Pick up and work into a smooth dough; shape into a flat round. The dough is now ready to roll, either between waxed paper, or on a pastry cloth or board.

Note: This recipe makes enough pastry for a 9" 2-crust pie or for a 9" lattice-top pie or for 9 tart or patty shells. Fit into pie tin, trim and flute. Prick all over with fork, if baking without filling. Bake in very hot oven (450 F.) for 14 to 19 minutes.

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