BROWN-BUTTER BUTTERSCOTCH PIE1 baked (9-inch) pie shell 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 cups milk 3 egg yolks, slightly beaten 1 tsp. vanilla whipped cream (for serving) Melt butter in heavy skillet over low heat. Watch carefully. When golden brown, add brown sugar; cook, stirring constantly, until mixture comes to a boil. Stir in 1 cup boiling water and remove from heat. In saucepan mix cornstarch, flour and salt. Blend in milk, stirring until smooth. Stir in brown-sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil one minute longer. Remove from heat. Stir a little of the hot mixture into egg yolks; then blend into hot mixture. Boil 1 minute. Remove from heat. Add vanilla. Cool, stirring occasionally. Pour into pie shell and chill in refrigerator. To serve, spread top with whipped cream. Source: Farm Journal's Complete Pie Cookbook
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