Butterscotch Cream Pie

Yields:	1 pie
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Prepare and bake the crust.

To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat.

Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs.

Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture.

Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil.

Allow to boil, whisking constantly, for about 30 seconds.

Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl.

Press plastic wrap against the surface of the filling and chill until it is approximately 75F degrees.

Spread the cooled filling evenly in the cooled crust.

To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak.

Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk.

Spread the cream over the filling, making sure it touches the edges of the crust all around.

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Recipe Bite

by Mark R. Vogel

Ok, connect these dots. What do artichokes and sexism have in common? Well, many foods in medieval and...

the receipe is incomplete, what do you do with the water, the tomatoes, how long do you cook it, possibly I may not understand.

Reviewed by dsirman