Butterscotch cream pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brown sugar; firmly packed |
| ¾ | cup | All-purpose flour |
| 4 | eaches | Egg yolks |
| 2½ | cup | Half-and-half |
| 1 | tablespoon | Butter (or marg.) |
| 1 | teaspoon | Vanilla extract |
| 1 | each | Pie shell; 9\", baked |
| Whipped cream | ||
Directions
Combine sugar, flour, and egg yolks in a large saucepan. Gradually add half-and-half, stirring well. Add butter; cook over medium heat, stirring constantly, until thickened. Stir in vanilla; cool. Pour into pie shell; chill several hours or until set. Garnish with whipped cream.
Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 04-09-95
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