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Butterscotch Pie
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One 9 inch baked pie shell
3/4 cup firmly packed sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups milk
3 egg yolks. lightly beaten
2 tbl. butter
2 tsp. vanilla
Bake pie shell.
In a medium saucepan, combine sugar, cornstarch and salt. Stir in milk, blending until smooth. Cook over medium heat until mixture boils and thickens stirring constantly.
Boil for 2 minutes. Remove from heat. Blend a small amount of hot mixture into egg yolks (reserve whites in a small bowl). Return to saucepan, blending well. Cook until mixture just begins to bubble, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into cooled pie shell.
Refrigerate 3 hours or until set.
Serve with whipped cream, or use egg whites to make a meringue topping.
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