Betty Crocker's Butterscotch Pie

Ingredients

• 6 tablespoons butter
• 1 cup brown sugar
• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 3 egg yolks
• 1 teaspoon vanilla
• 1 9-inch pie crust

Preparation

1. Blind bake your pie crust.
2. In a skillet over low heat, melt the butter. Once butter is golden brown, add brown sugar.
3. Boil until foamy, stirring constantly, and stir in 1 cup boiling water. Remove from heat.
4. In a saucepan, mix together cornstarch, flour, and salt. Gradually stir in milk. Stir in brown sugar mixture.
5. Cook over low heat, stirring constantly, until mixture is boiling. Let boil 1 minute.
6. Remove from heat and stir a little of the mixture into the egg yolks. Whisk egg yolk mixture into brown sugar mixture.
7. Boil 1 minute longer, then remove from heat and stir in vanilla.
8. Cool, stirring occasionally, then pour into baked pie shell. Chill until set.
9. Top with whipped cream or meringue and serve cold. Enjoy!
10. If using meringue, pie doesn't need to be chilled. Just cool at room temperature for 2 hours instead.