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Butterscotch Pie

Traverse managing editor Elizabeth Edwards makes this pie for her kids on special occasions. We think they’re very lucky. Here is the recipe as it appears in Joy of Cooking, 1960 edition.

Preparation

  • 9˝    baked pie shell

Combine in a double boiler over—not in— hot water:

  • 1    cup brown sugar
  • 1⁄4    cup all-purpose flour
  • 3    tablespoons butter
  • 1⁄4    teaspoon salt

Stir and cook these ingredients until blended. Add:

  • 21⁄4    cups scalded milk

Beat until light:

  • 4    egg yolks

Pour a little of the milk mixture over yolks. Beat well and return it to the double boiler. Stir and cook until the yolks thicken slightly. Beat custard until cool and add:

  • 1⁄2    teaspoon vanilla
  • 1⁄2    cup nut meats or crushed peanut brittle, optional
  • Pour the custard into the baked pie shell. Cover with whipped cream.