Title: Butterscotch Cream Pie
Categories: Pies
Yield: 8 servings
3/4 c Dark brown sugar; firmly pac
-ked
1/4 c Plus 2 teaspoons cornstarch
1/8 ts Salt
3 Egg yolks; beaten
3 c Milk
1 1/2 tb Butter or margarine
3/4 ts Vanilla extract
3/4 ts Butter flavoring
1 Baked 9-inch pastry shell
3/4 c Whipping cream
1/3 c Powdered sugar; sifted
Recipe by: Southern Living
Preparation Time: 0:20
Combine dark brown sugar, cornstarch, and salt in a heavy
saucepan; stir well. Combine egg yolks and milk; gradually
stir into sugar mixture. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil 1
minute, stirring constantly. Remove from heat; stir in
butter, vanilla and butter flavoring. Immediately pour
into pastry shell. Cover filling with wax paper. Let cool
30 minutes; then chill until firm. Beat whipping cream
until foamy; gradually add powdered sugar, beating until
soft peaks form. Spread whipped cream over filling. Chill.
Yield: one 9-inch pie.
