Pies: Butterscotch 02 by Recipe Cottage

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	Butterscotch 02

		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.