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Print this Recipe    Butterscotch Cream

BUTTERSCOTCH CREAM PIE

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

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.

NOTE: If weather is very hot and I have to travel with this. I add
Unflavored gelatin to the hot milk.

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