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Butterscotch Cream Pie

Author/Submitted by:
Servings: 1
Categories: Desserts / Pies & Pastries

1 1/4  c  Light brown sugar, firmly
5 1/2  tb  Cornstarch
1/2  ts  Salt
2  c  Milk
4    Egg yolks, beaten
2  tb  Butter
2  ts  Vanilla
1    9 in baked pie shell
3/4  c  Heavy cream, whipped
3  tb  Confectioneds sugar
    Make leaf cutouts from
    -additional pastry shell
2  tb  Grated Orange rind

In medium saucepan, combine light brown sugar, cornstarch and salt. Mix well. Gradually stir in milk, mixing until smooth. Bring to a boil, stirring constantly. Reduce heat, cook and stir until thickened. Stir one-forth of hot mixture into yolks, mixing well (pour slowly to be careful not to cook yolks while doing this). Pour back into saucepan. Bring back to boiling, stirring; cook until thick, about 3 -5 minutes. Remove from heat, add butter and vanilla. Cool for 10 minutes, pour into pie shell. Chill pie. Combine whipped topping with confectioners sugar. Dollop onto pie. Tuck pastry leaves into cream. Sprinkle dollops with orange rind.

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