Butterscotch cream pie
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
3 cup Homo Milk 1.5 cup, lightly packed Brown Sugar .5 cup Flour, white 2 large Egg Yolk slightly beaten 2 tbsp Butter, salted 1 tsp Vanilla Extract
Prepare a 9" pie shell and bake at 425 till golden brown.
FILLING
- scald milk
- in another sauce pan combine sugar & flour
- gradually add scaled milk & cook over medium heat, stirring constantly until thickened
- cover & cook 2 min. longer stirring occasionally
- stir a small amount of the hot mixture into eggs
- blend back into hot mixture & cook 1 min. longer stirring constantly
- remove from heat & blend in butter & vanilla
Cool to lukewarm and turn into baked 9" pie shell. I place a piece of wax paper over it until it is completely cooled so that it doesn't have a skin on top. Put meringue on top if you like it or sprinkle with some chopped nuts.
Serving Size: 8
FILLING
- scald milk
- in another sauce pan combine sugar & flour
- gradually add scaled milk & cook over medium heat, stirring constantly until thickened
- cover & cook 2 min. longer stirring occasionally
- stir a small amount of the hot mixture into eggs
- blend back into hot mixture & cook 1 min. longer stirring constantly
- remove from heat & blend in butter & vanilla
Cool to lukewarm and turn into baked 9" pie shell. I place a piece of wax paper over it until it is completely cooled so that it doesn't have a skin on top. Put meringue on top if you like it or sprinkle with some chopped nuts.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 284.6
- Total Fat: 7.1 g
- Cholesterol: 65.0 mg
- Sodium: 86.0 mg
- Total Carbs: 65.7 g
- Dietary Fiber: 0.2 g
- Protein: 4.5 g
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