Butterscotch Custard Pie Recipe
Summary
Ingredients
| Pastry for Single-Crust Pie | ||
| Eggs | 4 standard | |
| 1 13-ounce can and 1 5 1/3 ounce can evaporated milk | ||
| Packed brown sugar | 1 Cup (16 tbs) | |
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge high; do not prick.
Bake in 450° oven for 5 minutes.
Cool.
For filling, in mixing bowl beat eggs slightly with rotary beater or fork.
Stir in the 2 cans of evaporated milk and brown sugar, stirring thoroughly to dissolve brown sugar.
Place pie shell on oven rack; pour mixture into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool thoroughly on rack.
Garnish pie with dollops of whipped cream, if desired.
Cover; chill to store.
Wore: The surface of this pie will typically appear mottled and bubbly.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge high; do not prick.
Bake in 450° oven for 5 minutes.
Cool.
For filling, in mixing bowl beat eggs slightly with rotary beater or fork.
Stir in the 2 cans of evaporated milk and brown sugar, stirring thoroughly to dissolve brown sugar.
Place pie shell on oven rack; pour mixture into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool thoroughly on rack.
Garnish pie with dollops of whipped cream, if desired.
Cover; chill to store.
Wore: The surface of this pie will typically appear mottled and bubbly.
Chef
