Butterscotch Cream Pie Or Tarts Recipe
Summary
Ingredients
| 1 cup firmly packed dark | ||
| Butter | 3 Tablespoon | |
| Vanilla extract | 2 Teaspoon | |
| 1 baked 8 inch pie shell or 6 baked | ||
| 3 1/2 inch tart shells brown sugar | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Milk | 1 1/2 Cup (16 tbs), scalded | |
| 3 egg yolks, slightly beaten | ||
Directions
Combine the brown sugar, flour, and salt in the top of a double boiler.
Blend in 1/2 cup milk; mix thoroughly.
Gradually add the scalded milk, stirring until blended.
Bring rapidly to boiling and cook 3 minutes.
Set over boiling water; cover and cook 5 to 7 minutes, stirring 3 or 4 times.
Stir about 3 tablespoons of hot mixture into slightly beaten egg yolks.
Immediately blend into mixture in double boiler.
Cook and stir over boiling water 3 to 5 minutes.
Remove from water and blend in the butter and vanilla extract.
Cool slightly, stirring occasionally.
Cover; cool to lukewarm in refrigerator.
Turn filling into pie shell or tart shells.
Chill, if desired.
Top pie or tarts with sweetened whipped cream and toasted almonds or pecans.
Blend in 1/2 cup milk; mix thoroughly.
Gradually add the scalded milk, stirring until blended.
Bring rapidly to boiling and cook 3 minutes.
Set over boiling water; cover and cook 5 to 7 minutes, stirring 3 or 4 times.
Stir about 3 tablespoons of hot mixture into slightly beaten egg yolks.
Immediately blend into mixture in double boiler.
Cook and stir over boiling water 3 to 5 minutes.
Remove from water and blend in the butter and vanilla extract.
Cool slightly, stirring occasionally.
Cover; cool to lukewarm in refrigerator.
Turn filling into pie shell or tart shells.
Chill, if desired.
Top pie or tarts with sweetened whipped cream and toasted almonds or pecans.
Chef
