Butterscotch Pie

I found this recipe in Amy's old green recipe file box.

Butterscotch Pie

1 c. brown sugar
3 T. white sugar
3 level T. flour
3 level T. corn starch
1 t. vanilla
1 c. boiling water
1/2 c. milk or cream
1/4 t. salt
2 egg yolks
1 heaping T. butter

In medium sauce pan, beat eggs and milk...


add flour, salt and corn starch; mix well...

...add butter; mix well.

Pour boiling water over sugars...


...blend to dissolve.

Add to sauce pan; cook over medium-low heat until thickened, stirring constantly.


Here's the pie shell I made:


And pre-baked:


Poured the custard into the pie shell and let it cool before putting it into the fridge to completely set...


Topped with whipped cream:


End result:



Written at the bottom of the page: From Anna Johnson (Alice's mother) sometime in the late 1920's.

(Amy's) NOTES: 2/21/1968 - Use a little less flour & corn starch. Use 3 eggs.



MY NOTES:
I thought this was going to need some tweaking, but I made it pretty much as-written, and it turned out fantastic. It totally tasted like butterscotch.

My initial thoughts were that I'd want to use hot milk rather than water, to make the pie creamy, but I trusted the recipe, and it was really good as-is. My only change was using half & half mixed in with the eggs; and I used 1 whole egg plus 2 yolks.

Everyone *loved* it, and one friend asked if he could have a second piece...