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Butterscotch Pie
Makes one 9-inch pie; serves 6-8

1 already prepared 9-inch single pie shell
4 egg yolks (reserve whites for topping)
1 c packed brown sugar
1/4 tsp. salt
6 Tbsp. cornstarch
2 c milk
1/3 c water
1/2 c (1 stick) unsalted butter
1-1/2 tsp. vanilla extract
Meringue topping

In a heavy saucepan, combine the egg yolks, sugar, salt, and
cornstarch and mix thoroughly. Slowly whisk or stir in the milk
and cook over medium heat, stirring constantly, until thickened,
about 8 to 10 minutes. Reduce the heat to very low and cook until
quite thick, 3 or 4 minutes longer. Remove the custard mixture.
from the heat. Add the butter and stir until the butter melts.
Stir in the vanilla. Transfer to a bowl, cover with plastic wrap
laid directly on the surface of the custard, and let stand until
cool, about 15 minutes.

The prepared pie shell must cool at least 15 minutes before filling.

Spoon the custard into the cooled shell. Top with meringue and bake
until lightly browned, 10 to 15 minutes. Remove to a wire rack and
cool. Serve warm or at room temperature.


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