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Title: Butterscotch Pie
Categories: Penn Pie
Yield: 1 Servings

1cBrown sugar
1/4cButter
2cMilk
1tsVanilla
  Whipped cream
1/4cWater
3 Egg, well beaten
3tbFlour
  *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.

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