Butterscotch Pie

My dad didn’t have much of a sweet tooth.  He liked Cashew Brittle from See’s Candies, Idaho Spud Candy Bars, Black Cherry Floats and Butterscotch Pie.  I don’t remember him ever asking for any of these except maybe a quick run to the store for black cherry float ingredients, but he seemed to enjoy them when they were around.  So, in honor of dad’s birthday, let’s make Butterscotch Pie.

He was never silly, but I do remember when he and my Uncle Jimmy battled for the last bite in the pie pan one Easter of this very pie, so let’s assume this is a pretty good recipe.  This is from my Grandma O’s WWII Betty Crocker Cookbook and it hasn’t failed me yet.  It’s the one my mom used, so it must be good.

Melt in a skillet over low heat 6 tablespoon of butter.

When the butter is golden brown, add 1 cup of dark brown sugar.

Boil until foamy (2 to 3 minutes), stirring constantly.  Stir in 1 cup boiling water.  Remove from heat.

Mix in a sauce pan 3 tablespoons cornstarch, 2 tablespoons flour, 1/2 teaspoon salt.

Stir in gradually until smooth 1 2/3 cup milk.

Stir in the brown sugar mixture.  Cook over low heat, stirring constantly, until boiling.  Boil 1 minute.  Remove from heat.  Stir a little into 3 egg yolks, slightly beaten.  Then blend into hot mixture.  Boil 1 minute longer.  Remove from heat and blend in 1 teaspoon vanilla.

Cool, stirring occasionally.  Pour into a cooled baked pie shell.  Chill. Top with whipped cream.

*  From the Recipe Box:

Dad preferred a graham cracker crust, so graham cracker it was.  I remembered it being better than this, but happy birthday anyway papa.  If and when I make this again, I will cut down on the flour.  It tasted a little gummy to me.  I think I’ll blame it on my sous chef.

More pictures of brown food.  What’s the deal?  As you can tell, I used whip cream from a can.  Yes, I am embarrassed, but it’s what I had.

and remember:  Stop overthinking.  Be loud about the things that are important to you.  Big kiss, Lynn

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