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Old-South Butterscotch Pie Recipe
|Dark brown sugar||1 1⁄4 Cup (20 tbs), firmly packed|
|Milk||2 Cup (32 tbs) (Divided)|
|Cornstarch||4 1⁄2 Tablespoon|
|Egg yolks||3 , slightly beaten|
|Baked pie shell||9 Inch|
|Pecans||1⁄3 Cup (5.33 tbs), chopped|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 3001 Calories from Fat 1565
% Daily Value*
Total Fat 179 g275%
Saturated Fat 89.1 g445.5%
Trans Fat 0 g
Cholesterol 993.8 mg
Sodium 915.1 mg38.1%
Total Carbohydrates 341 g113.6%
Dietary Fiber 5.1 g20.6%
Sugars 251.3 g
Protein 32 g63.9%
Vitamin A 108.2% Vitamin C 3.2%
Calcium 76.7% Iron 17.6%
*Based on a 2000 Calorie diet
Cook over direct heat for 5 minutes.
Blend V* cup of the milk with the cornstarch.
Add the remaining milk and combine with the brown sugar mixture.
Place over hot water and cook until thick and smooth, about 20 minutes, stirring occasionally.
Stir a small amount of the hot mixture over the beaten egg yolks and mix well; return to double boiler and cook 5 minutes longer.
Add butter and vanilla; remove from hot water and cool.
Pour into baked shell and chill well.
Before serving, sprinkle top with pecans and garnish with whipped cream.
Makes one 9-inch pic.