Butterscotch Cream

We like butterscotch pudding, so I tried this recipe from the "Good Housekeeping" cookbook for butterscotch pie and served it as pudding, with whipped cream and a little crushed Heath bar on top.

If you want a pie, I recommend Myrna’s Pie Crust and Myrna’s Meringue.

If you have trouble with cornstarch puddings, this one is more foolproof, and was a nice consistency.  Use whole milk, skim milk may not set up enough.   Chill it for pudding in a dish covered directly on the pudding with plastic wrap; then stir before putting it in serving dishes.  I served it in my mother’s “Occupied Japan” cups and saucers.

Butterscotch Cream 

  1        9" pie shell -- baked

     3/4 cup  light brown sugar -- packed

     1/3 cup  flour, all-purpose

     1/4 teaspoon  salt

  2        cups  whole milk

  3        large  egg yolks

  3        tablespoons  butter

  1        teaspoon  vanilla extract

  3        large  egg white meringue

In double boiler, combine 1/2 cup brown sugar, flour, salt.  Gradually stir in milk.  Cook, stirring, until thickened.  Cook, covered, stirring occasionally, 10 minutes longer.

Beat egg yolks with 1/4 cup brown sugar; stir in a little sauce; add to rest of sauce in double boiler.  Cook, stirring 2 minutes or until mixture mounds when dropped from spoon.

Add butter, vanilla; cool.  Start heating oven to 350°.

Turn filling into baked shell.  Cover with meringue.  Bake 12-15 minutes.

Refrigerate pie until serving time.

• Or top pie with whipped cream and shaved chocolate.
• Or make meringue puffs and fill with pudding.

Per Serving: 226 Calories; 11g Fat (43.9% calories from fat); 5g Protein; 27g Carbohydrate; trace Dietary Fiber; 133mg Cholesterol; 198mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.