This is moms amazing butterscotch pie. Leanne over at Mennonite Farmhouse asked us into her collaboration of The Pies of March, and mom thought this would be the best choice in pies to share. Let me know what you think about this version and y’all enjoy.
9″ prepared/baked pie crust
1 teaspoon vanilla
3/4 cup light brown sugar
1/4 cup white sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
2 tablespoons butter
In pan combine sugars, corn starch and salt. Mix well.
Gradually stir in milk, mixing until smooth over medium heat.
Bring to a boil and stir for 1 minute. Stirring constantly.
Remove from heat and stir half hot mixture into egg yolks, mixing well.
Pour back into sauce pan and bring to a boil for 1 minute longer.
Remove from heat and add butter and vanilla, stir well to combine.
Pour immediately into pies shell and then allow to sit until entirely cool.
Your butterscotch pie recipe mentions in directions using egg yolks. There are no egg yolks mentioned in list of ingredients. How many? Etc.