Tuesday, November 9, 2010

Butterscotch Pie

Here is a recipe to use some of your brown sugar. Even though this isn't that attractive-looking of a pie, it is actually really good. I loved the different take on a graham cracker crust. The only problem with it was how crumbly it was...the crust that is. I had to pretty much serve it with a spoon, but the taste was fine. Hubby's comment; "I approve this message." Which is his way of saying he'd eat it if I fixed it again. Ha.

Butterscotch Pie

1/3 Cup peanut butter
1 cup graham cracker crumbs

1 cup brown sugar
4 Tbs butter
1/3 cup flour
½ tsp salt
2 egg yolks
2 cups milk, scalded
¼ tsp vanilla
4 Tbsp sugar
1 cup whipping cream

For crust:
Blend peanut butter and graham cracker crumbs. Line pie plate, including sides, with mixture and chill.

For filling:
Mix flour, sugar and salt. Gradually stir in scalded milk. Cook in double boiler over boiling water for 10 minutes, stirring constantly until thick. Stir small amount into egg yolks and then add to cooked filling. Cook 2 minutes longer. Add butter, vanilla and then cool. Pour into pie shell and cover with whipped cream.

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