Browned Butterscotch Pie Recipe

• 1 x prebaked 9-inch pie shell
• 1 1/4 c. brown sugar
• 1/3 c. water
• 2 x Large eggs
• 1/3 c. flour all purpose
• 2 c. lowfat milk scalded
• 1/2 tsp salt
• 1/4 c. butter
• 1 Tbsp. vanilla extract
• 1 x whipped cream topping

1. Set aside pie shell.
2. In a large, heavy pan, combine 1/2 c. of the brown sugar and the water, bring to a boil over medium heat, and continue cooking for about 3 1/2 min, or possibly till mix is thick and bubbly.
3. set aside.
4. In a large mixing bowl, beat the Large eggs till frothy.
5. Add in the flour and blend till smooth.
6. Add in the remaining3/4 c. of brown sugar and blend.
7. Then slowly add in the scalded lowfat milk, stirring all the time.
8. Over low heat, reheat the sugar-water mix till liquified again.
9. Then pour the lowfat milk-egg mix into it, stirring with a rubber spatula all the time.
10. Cook over medium-low heat till the mix bubbles up and is very thick, 3 to 5 min.
11. Add in salt, butter and vanilla.
12. Let cold for 15 min, then pour into the pie shell.
13. Refrigeratein the refrigerator.
14. Top the pie with whipped cream topping.

shell, brown sugar, water, eggs, flour, milk, salt, butter, vanilla, whipped cream topping

Taken from cookeatshare.com/recipes/browned-butterscotch-pie-93933 (may not work)