RECIPE SUBMITTED BY Lora Rose Smith
I’ve made three of these pies since Monday. This recipe is an old one and the pie is delicious. I’m sure that some of you great cooks out there will want to “change it up” a bit. I will be using cornstarch instead of flour the next time, as well as changing the amount of brown sugar to 3/4 cup.
Old Fashioned Butterscotch/Caramel Cream Pie
4 egg yolks (can reserve whites for meringue)
2 cups whole milk (Alternative – Evaporated milk/diluted with water)
1 cup packed light brown sugar
5 level tablespoons flour
½ teaspoon salt
4 tablespoons butter (not margarine)
1 teaspoon vanilla extract
**4 tablespoons white sugar or 2-3 tablespoons brown sugar (see note)**
Baked 9” pie shell Meringue or Whipped Cream Topping
Beat egg yolks in heavy sauce pan; add milk. In a bowl, combine brown sugar, flour & salt – then stir into pan with egg/milk mixture. Cook on medium heat, stir constantly, taking care not to let mixture stick to bottom of pan. Cook until thick; will thicken in 5-7 minutes. Remove from heat and add butter & vanilla.
***Special note – two options for this step.
I use the first to caramelize the sugar & start this step when I start making the pudding: 4 tablespoons of sugar in small heavy sauce pan.
Melt sugar over low to medium heat, stirring often – after a few minutes sugar melts & will gradually turn into a caramel-colored brown syrup.
Remove from heat and slowly add to pudding mixture. I use a whisk to ensure that the syrup melts into pudding.
Option #2 – can use 2-3 tablespoons of brown sugar, instead.
After whisking syrup/brown sugar into pudding, pour into pie shell & top with meringue.
Bake in pre-heated oven @ 350 degrees until meringue is cooked through; generally 15-20 minutes.
Fresh whipped cream topping is also good, piled onto the pie after pudding cools. Chopped nuts can also be added to topping.
NOTE:
If you have more than four in your family, you just might want to make two. I made one yesterday and it was just a smidge for each person.
I’ve made three of these pies since Monday. This recipe is an old one and the pie is delicious. I’m sure that some of you great cooks out there will want to “change it up” a bit. I will be using cornstarch instead of flour the next time, as well as changing the amount of brown sugar to 3/4 cup.
Old Fashioned Butterscotch/Caramel Cream Pie
4 egg yolks (can reserve whites for meringue)
2 cups whole milk (Alternative – Evaporated milk/diluted with water)
2 cups whole milk (Alternative – Evaporated milk/diluted with water)
1 cup packed light brown sugar
5 level tablespoons flour
½ teaspoon salt
4 tablespoons butter (not margarine)
1 teaspoon vanilla extract
5 level tablespoons flour
½ teaspoon salt
4 tablespoons butter (not margarine)
1 teaspoon vanilla extract
**4 tablespoons white sugar or 2-3 tablespoons brown sugar (see note)**
Baked 9” pie shell Meringue or Whipped Cream Topping
Beat egg yolks in heavy sauce pan; add milk. In a bowl, combine brown sugar, flour & salt – then stir into pan with egg/milk mixture. Cook on medium heat, stir constantly, taking care not to let mixture stick to bottom of pan. Cook until thick; will thicken in 5-7 minutes. Remove from heat and add butter & vanilla.
***Special note – two options for this step.
I use the first to caramelize the sugar & start this step when I start making the pudding: 4 tablespoons of sugar in small heavy sauce pan.
Melt sugar over low to medium heat, stirring often – after a few minutes sugar melts & will gradually turn into a caramel-colored brown syrup.
Remove from heat and slowly add to pudding mixture. I use a whisk to ensure that the syrup melts into pudding.
Option #2 – can use 2-3 tablespoons of brown sugar, instead.
After whisking syrup/brown sugar into pudding, pour into pie shell & top with meringue.
After whisking syrup/brown sugar into pudding, pour into pie shell & top with meringue.
Bake in pre-heated oven @ 350 degrees until meringue is cooked through; generally 15-20 minutes.
Fresh whipped cream topping is also good, piled onto the pie after pudding cools. Chopped nuts can also be added to topping.
NOTE:
If you have more than four in your family, you just might want to make two. I made one yesterday and it was just a smidge for each person.
If you enjoyed this article, please consider sharing it!
