Butterscotch Pie

In addition to breads, we also made a butterscotch pie that tasted wonderful. While there was a slight structural problem the first day, we think some additional flour next time around should fix it. Also, we made a deep dish pie, and so used a double recipe, which contributed to the structural instability. This recipe came from the Gourmet magazine cookbook from a number of years ago.

1 1/2 cups brown sugar
1/2 cup butter
4 egg yolks
5 tbsp flour
1 1/2 cup warmed milk
2 tsp vanilla

Mix the butter and brown sugar in a bowl over a double boiler over low heat until well blended. Mix the flour, egg yolks and milk in a bowl, and add this slowly to the sugar mixture, stirring constantly. Let cook gently until thickened, as thick or slightly thicker than pudding. Pour into a crust that has been blind baked and cooled, and then chill until set. If desired, it can be topped with a meringue or whipped cream (we opted for the latter). This was also a big hit, despite not being entirely set.


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