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Brown-Butter Butterscotch Pie

Baked 9" pie shell
6 Tablespoons butter
1 cup dark brown sugar
1 cup boiling water
3 Tablespoons cornstarch
2 Tablespoons flour
1/2 teaspoon salt
1 2/3 cups milk
3 egg yolks, slightly beaten
1 teaspoon vanilla
Whipped cream or meringue

Melt butter in heavy skillet over low heat, watching carefully.
When golden brown, add brown sugar; cook, stirring constantly,
until mixture comes to a boil. Stir in water and remove from heat.

In saucepan mix cornstarch, flour, and salt. Blend in milk, stirring
until smooth. Stir in brown sugar mixture. Cook over medium heat,
stirring constantly, until mixture comes to a boil. Boil 1 minute
longer, remove >from heat.

Stir a little of hot mixture into egg yolks, then blend yolks into
hot mixture. Boil 1 minute. Remove from heat. Add vanilla.
Chill, stirring occasionally.

Pour into pie shell and chill. Spread with whipped cream just
before serving or top with meringue. If you opt for meringue, you
need not cool the filling before pouring it into the pie shell.

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