Ingredients:
- 1/2 cup sugar
- 1/3 cup hot water
- 2 cups milk
- 1/4 cup butter
- 6 tablespoons all-purpose flour
- 3/4 cup dark brown sugar, firmly packed
- 1/2 teaspoon salt
- 2 eggs
- 1 baked pastry pie shell, 9-inch
- 1 cup heavy cream, whipped and sweetened with about 1 tablespoon sugar
Preparation:
Place granulated sugar in a heavy skillet. Cook over low heat without stirring until sugar melts and becomes golden brown. Remove from heat. Slowly add the 1/3 cup hot water. Cook without stirring until sugar is dissolved. Add milk; heat to the boiling point, but do not boil. In the top of a double boiler over boiling water, melt 1/4 cup butter; remove from heat. Add the flour, brown sugar, and salt. Beat in eggs and the milk mixture. Return to heat and continue cooking over boiling water, stirring constantly, until thickened. Cover and cook for an additional 10 minutes, stirring occasionally. Cool to room temperature; pour into baked pastry.
Top with sweetened whipped cream.
Related Recipes
Butterscotch Delight
Butterscotch Cheesecake
Butterscotch Pecan Pie
Butterscotch Sauce
Butterscotch Pie II
Butterscotch Peach Pie
Banana Caramel Pie
Butterscotch Pie with Meringue II
Cream Pie Recipes
Chess Pies & Custard Pies
Pie Recipe Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
