BUTTERSCOTCH PIE

1 (9-inch) pie shell, baked and cooled
FOR THE FILLING:
6 Tbsp. butter.
1 cup dark brown sugar
1 cup boiling water
3 Tbsp. cornstarch
2 Tbsp. flour
1/2 tsp. salt
1 2/3 cup milk
3 egg yolks, beaten
1 tsp. vanilla
FOR SERVING:
sweetened whipped cram
chopped toasted nuts

Melt butter in a skillet over low heat. When butter is golden brown add dark brown sugar and boil until foamy (2-3 minutes) stirring constantly. Stir in 1 cup boiling water and remove from heat.

Mix together in saucepan cornstarch, flour, and salt. Stir milk in gradually until smooth. Stir in gradually the brown sugar mixture and cook over low heat stirring constantly until boiling. Boil 1 minute.

Remove from heat and stir half of it into beaten egg yolks. Then blend into hot mixture. Boil one minute longer and blend in vanilla. Cool to room temperature stirring occasionally.

Pour into cooled baked pie shell. Chill.

TO SERVE:
Top with sweetened whipped cram and decorate with toasted nuts. Serve cold.

Makes 1 (9-inch) pie
Source: Betty Crocker Cookbook

I LOVE that cookbook. I have my Mom's original. It is held together with duct tape and faith.