Butterscotch Pie

Name: Butterscotch Pie
Yield: serves 6 to 8
Ingredients: 3/4 cup brown sugar; 5 tablespoons all-purpose flour; 1/2 teaspoon salt; 2 cups milk; 2 egg yolks, lightly beaten; 2 tablespoons butter; 1 teaspoon vanilla; One 9-inch prebaked pie shell

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

3/4 cup brown sugar

5 tablespoons all-purpose flour

1/2 teaspoon salt

2 cups milk

2 egg yolks, lightly beaten

2 tablespoons butter

1 teaspoon vanilla

One 9-inch prebaked pie shell

Preparation

Combine sugar, flour, and salt and stir in milk slowly. Cook in double boiler over boiling water until thickened, stirring constantly. Cover and cook 10 minutes longer, stirring occasionally. Add small amount of hot mixture to egg yolks, stirring rigorously. Add back to pot and cook 1 minute longer. Add butter and vanilla and cool. Place filling in pastry shell and cover with whipped cream or meringue.

Paula Deen's Kitchen Classics

TagsPie Dessert Cookbooks

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.