Title: Butterscotch Cream Pie
Categories: Pie Dessert
Yield: 1 9" pie
| INGREDIENTS |
| 1 1/4 | c | Light brown sugar, firmly packed |
| 5 1/2 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 2 | c | Milk |
| 4 | | Egg yolks, beaten |
| 2 | tb | Butter |
| 2 | ts | Vanilla |
| 1 | | 9 in baked pie shell |
| 3/4 | c | Heavy cream, whipped |
| 3 | tb | Confectioneds sugar |
| GARNISH |
| | | Make leaf cutouts from additional pastry shell |
| 2 | tb | Grated Orange rind |
In medium saucepan, combine light brown sugar, cornstarch and salt. Mix
well. Gradually stir in milk, mixing until smooth. Bring to a boil,
stirring constantly. Reduce heat, cook and stir until thickened. Stir
one-forth of hot mixture into yolks, mixing well (pour slowly to be careful
not to cook yolks while doing this). Pour back into saucepan. Bring back to
boiling, stirring; cook until thick, about 3 -5 minutes. Remove from heat,
add butter and vanilla. Cool for 10 minutes, pour into pie shell. Chill
pie. Combine whipped topping with confectioners sugar. Dollop onto pie.
Tuck pastry leaves into cream. Sprinkle dollops with orange rind.