Butterscotch Cream Pie
Pies & Pastries
Light brown sugar, firmly
Egg yolks, beaten
9 in baked pie shell
Heavy cream, whipped
Make leaf cutouts from
-additional pastry shell
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.