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Butterscotch Cream Pie
1 tablespoon gelatin
1/4 cup cold water
5 egg yolks, beaten
3/4 cup brown sugar
2 tablespoons butter
1/2 cup milk, scalded
1 cup cream, whipped
1 teaspoon vanilla
Soak gelatin in cold water for 5 minutes. Cook brown sugar and
butter until blended. To yolks, add milk, sugar mixture and softened
gelatin. Cook in double boiler until mixture coats spoon, stirring
constantly. Cool, add vanilla and fold in cream. When quite thick,
turn into baked pie shell or crumb shell. Cover top with whipped
cream or grated, dry macaroons.
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Butterscotch 04