Ingredients
- 1 x prebaked 9-inch pie shell
- 1 1/4 c. brown sugar
- 1/3 c. water
- 2 x Large eggs
- 1/3 c. flour all purpose
- 2 c. lowfat milk scalded
- 1/2 tsp salt
- 1/4 c. butter
- 1 Tbsp. vanilla extract
- 1 x whipped cream topping
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Browned Butterscotch Pie
Servings: 8
Directions
- Set aside pie shell. In a large, heavy pan, combine 1/2 c. of the brown sugar and the water, bring to a boil over medium heat, and continue cooking for about 3 1/2 min, or possibly till mix is thick and bubbly. set aside. In a large mixing bowl, beat the Large eggs till frothy.
- Add in the flour and blend till smooth. Add in the remaining3/4 c. of brown sugar and blend. Then slowly add in the scalded lowfat milk, stirring all the time. Over low heat, reheat the sugar-water mix till liquified again. Then pour the lowfat milk-egg mix into it, stirring with a rubber spatula all the time. Cook over medium-low heat till the mix bubbles up and is very thick, 3 to 5 min. Add in salt, butter and vanilla. Let cold for 15 min, then pour into the pie shell. Refrigeratein the refrigerator. Top the pie with whipped cream topping.
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