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.

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