Title: Butterscotch Pie
Categories: Penn Pie
Yield: 1 Servings
| 1 | c | Brown sugar |
| 1/4 | c | Butter |
| 2 | c | Milk |
| 1 | ts | Vanilla |
| | | Whipped cream |
| 1/4 | c | Water |
| 3 | | Egg, well beaten |
| 3 | tb | Flour |
| | | *pie pastry, baked |
Cook the sugar and water until it will spin a thread. Add butter, beat the
eggs and stir in the flour which has been mixed with 1/2 cup of the milk.
Add balance of the milk and vanilla. Pour into the hot syrup and cook until
mixture is thick. Pour into a baked pie shell and set aside to cool. When
ready to serve, cover with whipped cream. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.