Butterscotch Pie

Connie posted 04-16-98
1950's Betty Crocker book.

Butterscotch Pie

6 Tbsp. butter
1 cup dark brown sugar
1 cup boiling water
3 Tbsp. cornstarch
2 Tbsp. flour
1/2 tsp. salt
1 2/3 cups milk
3 egg yolks, slightly beaten
1 tsp. vanilla
1 (9") baked and cooled pie shell
whipped, optional

Melt in skillet over low heat and sugar and boil, stirring constantly, until foamy, about 2 to 3 minutes. Stir in boiling water and remove from heat.

Mix a in saucepan mix together cornstarch, flour and salt. Then whisk in milk. Cook over low heat, stirring constantly, until boiling. Boil 1 minute.

Remove from heat and stir half of it into 3 egg yolks, slighty beaten. Then blend into hot mixture. Boil one minute longer. Remove from heat and add 1 tsp vanilla.

Cool, stirring occasionally. Pour into cooled baked pie shell. Chill. Top with whipped cream, if desired.

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