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Recipe(tried): Sally, reposting recipe, enjoy!

Misc.

CJ,
This recipe is from "Farm Journal's Complete Pie Cookbook. It says the flavor secret is pumpkin----because it mellows the butterscotch-coconut filling.

Butterscotch Pie
Unbaked 8" pie shell
1 ( 4 oz.) pkg. butterscotch pudding and pie filling
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. cooked or canned pumpkin
2 c. milk
2 eggs, slightly beaten
1 c. flaked coconut
Combine pie filling, spices and salt. Add pumpkin and stir until dry ingredients are moistened. Blend in milk gradually. Stir in eggs, blending well. Stir in coconut.
Pour into pie shell. Bake in very hot oven (450 degrees) 10 minutes. Reduce heat to 325 degrees and continue baking 35 to 40 minutes, or until mixture doesn't adhere to knife when tested halfway between center and outer edge of pie. Cool to serve.

Hope this helps.

--------------------------------------------------------------------------------

In Reply to: ISO: Butterscotch Pie Recipe


MsgID: 0043275
Shared by: Pat/AR
In reply to: Pat, pumpkin and coconut pie
Board: Cooking Club at Recipelink.com
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