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                                        sketch of Bob above the Butterscotch Pie recipe.

                                        BUTTERSCOTCH PIE

                                        1 baked (9 inch) pie shell

                                        3/4 c. sugar
                                        2 T. cornstarch
                                        3 T. flour
                                        1/4 t. salt
                                        Mix together and add 2 c. milk. Cook til thick and set aside.

                                        3 T. butter
                                        3/4 c. brown sugar, firmly packed
                                        2 egg yolks
                                        1 t. vanilla

                                        In a heavy skillet, caramelize butter and brown sugar over very low heat, stirring constantly til mixture is bubbly (don't over cook or it will burn). Pour into first mixture in a double boiler. Beat yolks slightly and warm with a little of the hot mixture ("tempering"). Add eggs slowly to the hot mixture. Cook over boiling water til bubbly and then cook 1 minute; stir often. Cool. Add vanilla. (variation: add 1/4 c. peanut butter to the first mixture). Pour into baked pie shell and top with meringue or whipped cream. Refrigerate.

                                        Note: a cream pie can spoil if left at room temperature as little as 1/2 hour.

                                        Butterscotch Pie recipe is published in our September, 1986 Menu Minder.


                                                                  
                                                                  

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