Recipe: Brown-Butter Butterscotch Pie (Farm Journal)

BROWN-BUTTER BUTTERSCOTCH PIE

1 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