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Posted: Monday, 19 October 2009 2:26PM
BUTTERSCOTCH PIE
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1 cup dark brown sugar
1 can evaporated milk (12 oz) or evaporated skim milk
1/2 cup milk
5 TBS flour
2 eggs, whisked in a small bowl
2 TBS butter
1 tsp vanilla extract
1 9" pie shell, prebaked
1 cup cream, whipped
Place into a blender, the sugar, evaporated milk, fresh milk and flour and process until smooth. Pour into a 2 quart saucepan and cook, stirring until it thickens into a pudding consistency, about 10-15 minutes. Remove from heat. Transfer about 1/2 cup of the hot pudding into the eggs and stir rapidly until incorporated. Then pour the egg mixture into the pudding. Return to heat and cook for 2 minutes. Remove from heat and whisk in butter and vanilla. Pour into the prebaked pie shell and chill. Top with whipped cream.
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Recipe Copyrighted 2009 by Narsai M. David
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