Essenhaus Butterscotch Pie

• 2 (9-inch) baked pie shell
• 3 Tbsp. butter
• 3 c. brown sugar
• 10 Tbsp. cream
• 2 Tbsp. cornstarch
• 4 Tbsp. flour
• 3 eggs, beaten
• 4 c. milk
• speck of salt
• 1 Tbsp. vanilla

1. In large saucepan, combine the butter, sugar and cream. Simmer, uncovered, for 5 minutes, stirring occasionally.
2. In a small bowl, combine the cornstarch and the flour.
3. Add to the beaten eggs and blend.
4. Then stir in the milk.
5. Gradually add the egg mixture to the hot sugar mixture and continue cooking until mixture thickens and bubbles up in the center.
6. Do not use a whisk for stirring until the very end of the cooking time, for you don't want a lot of bubbles to form.
7. Add the salt and vanilla and allow mixture to stand 20 minutes without stirring.
8. Pour into the pie shells and refrigerate at least 4 hours.
9. Top with sweetened whipped cream.
10. Yields 2 pies, approximately 16 servings.

shell, butter, brown sugar, cream, cornstarch, flour, eggs, milk, speck of salt, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361950 (may not work)