Butterscotch Pie From The 1920s |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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BUTTERSCOTCH PIE This recipe comes from my mother’s collection. She obtained it from her knitting group in 1952. She said it had been around for years at that point. She is guessing that this is a recipe from the 1920's. Ingredients:
1/2 cup unsalted butter |
1 cup water |
2 egg yolks |
1 cup brown sugar |
2-1/2 tablespoons cornstarch |
1-1/2 cups milk |
Directions:
1. Brown butter in pan.
2. Add sugar and cook together stirring constantly until sugar is melted.
3. Add water and stir slowly cooking until sugar is again dissolved.
4. Combine cornstarch, egg yolks and milk then add to sugar mixture.
5. Cook until thickened then pour in baked pie shell and top with cream.
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