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Browned Butterscotch Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

1    prebaked 9-inch pie shell
1 1/4  c  brown sugar
1/3  c  water
2    eggs
1/3  c  flour, all purpose
2  c  milk, scalded
1/2  t  salt
1/4  c  butter
1  tb  vanilla extract
1    whipped cream topping

Set aside pie shell. In a large, heavy pan, combine 1/2 cup of the brown sugar and the water, bring to a boil over medium heat, and continue cooking for about 3 1/2 minutes, or until mixture is thick and bubbly. set aside. In a large mixing bowl, beat the eggs until frothy. Add the flour and blend until smooth. Add the remaining3/4 cup of brown sugar and blend. Then slowly add the scalded milk, stirring all the time. Over low heat, reheat the sugar-water mixture until liquified again. Then pour the milk-egg mixture into it, stirring with a rubber spatula all the time. Cook over medium-low heat until the mixture bubbles up and is very thick, 3 to 5 minutes. Add salt, butter and vanilla. Let cool for 15 minutes, then pour into the pie shell. Chill in the refrigerator. Top the pie with whipped cream topping. From Cooking from Quilt Country by Marcia Adams. By KKBG35A RUTH BURKHAR

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