Pies: Butterscotch 07 by Recipe Cottage

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	Butterscotch 07

		Old-Fashioned Butterscotch Pie 1/2 cup (2 oz.) pecans, broken into small pieces, optional 3 egg yolks 3 oz. (3/4 stick) unsalted butter 1 cup dark brown sugar (7 oz.) 1 cup boiling water 2 tb. unsifted flour 3 tb. cornstarch Scant 1/2 tsp. salt 1 2/3 cups milk 1 1/4 tsp. pure vanilla extract 1 fully baked 9" pie shell 1 cup heavy whipping cream 2 tb. powdered or granulated sugar 1/2 tsp. pure vanilla extract Sprinkle optional nuts over bottom of pie shell. Melt butter in frying pan and allow it to brown slightly. Add brown sugar gradually and bring to a boil. After bubbles form all over the surface continue to boil for 3 minutes, stirring occasionally. Add the boiling water to the sugar mixture--stand back and do this carefully, as the mixture will boil up furiously. Stir to mix, then remove from heat. Sift together flour, cornstarch and salt into saucepan and gradually whisk in milk. If there are any lumps press on them with a rubber spatula to dissolve them. When mixture is smooth, stir in the brown sugar mixture. Place over medium low heat and cook, scraping pan, until it comes to a boil, then boil for 1 minute longer. Remove from heat and whisk a few spoonfuls into the yolks, then mix in some more, then add back to the mixture in the pan. Return to heat and cook until mixture comes to a low boil; let simmer for 1 minute more. Remove from heat, stir in vanilla, and pour into a bowl. Stir frequently while cooling, then pour into pie shell. Whip cream, sugar and vanilla to soft peaks, then spread over pie. Serve.