BUTTERSCOTCH CREAM PIE

BUTTERSCOTCH CREAM PIE

INGREDIENTS

9 inch baked pie crust  or 9 inch baked Graham cracker crumb crust
3/4 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
4 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1 cup heavy cream

METHOD

Prepare crust and cool. In 2 quart sauce pan, mix sugar, flour and

salt.  Stir in milk until smooth. Over medium heat, cook mixture,

stirring constantly, until mixture is thickened and begins to boil

(about 10 minutes).  Boil 1 minute. Remove immediately from heat

and set aside. In cup with wire whisk, beat egg yolks with small

amount of hot milk . Slowly pour in egg mixture into saucepan,

stirring rapidly to prevent lumping. Over low heat, cook stirring

constantly until very thick (do not boil) and mixing mounds when

dropped from spoon. Remove from heat. Stir in butter and vanilla.

Pour into pie crust, Cover surface of mixture with plastic wrap to

prevent skin forming. Refrigerate until set, about 4 hours. Just

before serving in small bowl with mixer at medium speed, beat cream

until stiff peaks form. Discard plastic wrap . Spread cream on top

of pie.