True Butterscotch Pie

This is my Grandmother Scobey's recipe for butterscotch pie.  Heavy in texture, it borders on a creamy cake.  It took me a while to learn all the tricks to this one (see end note) but it was worth the effort.

This can me made as a pudding, too.  Enjoy!

Your host, Brad

1/2 cup unsalted butter
1 1/2 cup firm-packed dark brown sugar
4 large egg yolks
1/2 cup flour plus 1 Tbl
1 1/2 cups whole milk
2 tsp vanilla

9" graham cracker crust (I cheat and buy it!)

Place butter and sugar in the top of a double boiler and place it directly  over low heat.  Stir until butter melts and mixture is smooth.

Beat the egg yolks with an electric mixer on medium speed until lemony.  Beat in the flour and about 1/2 cup of the milk; then stir in the remaining milk.

Add the milk mixture very slowly to the butter mixture, whisking briskly to avoid scrambled eggs.  Turn heat up to medium and continue cooking and stirring until mixture thickens, about 10 minutes (see note).

While thickening the above mixture, bring water in the bottom of your double boiler to a boil.  Lower heat so water is simmering and place the top of the double boiler with the thickened butterscotch on top.  Continue to cook for an additional ten minutes, stirring occasionally.  Remove from heat and add vanilla.

Pour the butterscotch in the pie crust.  Bake in the center of an oven until nicely browned, about 20 minutes.  Cool and then chill.

NOTE: When stirring the custard over direct heat, you want to cook until the consistency is like a good wall paint .  It will continue to thicken during the additional cooking and baking, so don't worry if the butterscotch appears too runny; it won't be in the end.  If you cook the butterscotch until it is as thick as you think it "should" be, you will have one very firm pie in the end!  Trust me on this (albeit equally delicious, just a bit chewy).  Brad

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