Butterscotch Pie

Cold outside....   Brrrr....  need something comforting and classic.  I find this time of year, when the weather is cold and I'm inside more, I turn to those classis recipes that are always in favour.  I have been making this classic Butterscotch Pie for many, many years.

It's not low-fat, nor is it healthy, but sometimes that's okay.  A little sliver of pie is just what this weather calls for.  Bathing suit season be damned.....

Not my best meringue!  I can do better, really I can.

This recipe is from Betty Crocker Classics cookbook (1980).   Told you I've been making this pie for awhile!

Ingredients:

• 1  9" baked pie shell
• 1 cup packed brown sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 3 cups milk
• 4 egg yolks, slightly beaten
• 2 Tbsp butter, softened
• 1 tsp vanilla

Put egg yolks in a large glass mixing bowl or saucepan, as you will be adding the hot mixture to the egg yolks when ready.

Mix sugar, cornstarch and salt in saucepan.  Stir in milk gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir half the hot mixture gradually into the egg yolks.  Blend this mixture back into the saucepan.  Boil and stir 1 more minute.  

Remove from heat, stir in butter and vanilla.  Pour into pie shell, press plastic wrap over filling.

You can leave the pie as is or top with whipped cream or meringue as I did above.