| browned Butterscotch Pie 1 Pre-baked 9-inch Pie Shell
1 1/4 Cups Brown Sugar, Firmly Packed
1/3 Cup All-purpose Flour
2 Cups Milk, Scalded
1/2 Teaspoon Salt
1/4 Cup Butter
1 Tablespoon Vanilla Extract
whipped Cream Topping set Out Pie Shell. In A Large, Heavy Saucepan, Combine 1/2 Cup Of The Brown Sugar And The Water. Bring To A Boil Over Medium Heat, And Continue Cooking For About 3 1/2 Minutes Or Until Mixture Is Thick And Bubbly. Set Aside. in A Large Mixing Bowl, Beat The Eggs Until Frothy. Add The Flour And Blend Until Smooth. Add The Remaining 1/4 Cup Brown Sugar And Blend. Slowly Add The Scalded Milk, Stirring Constantly. over Low Heat, Reheat The Sugar-water Mixture Until Liquefied Again. Pour The Milk-egg Mixture Into It, Stirring With A Rubber Spatula All The Time. Cook Over Medium-low Heat Until Mixture Bubbles Up And Is Very Thick, 3 To 5 Minutes. add Salt, Butter And Vanilla Extract. Let Cool For 15 Minutes, Then Pour Into Baked Shell. Chill In Refrigerator. Frost The Pie With The Whipped Cream Topping. |
