Old Fashioned Butterscotch Pie

Old Fashioned Butterscotch Pie
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 55.

A reader had requested this recipe some time ago so here it is (finally!). I think this is the first time I've made a butterscotch pie. 

I used a frozen pie shell instead of making my own but you have that option. The nuts added to the crust are also optional but is a step that I would recommend. 

One goof on my part - I forgot to separate the eggs (the whites are not used, just the egg yolks). I'm not sure what effect this had on the pie as it is very tasty. 

I'm afraid this will not win any awards for presentation and it was messy and did not slice well (could the egg whites have changed the consistency?) It took me several slices to get a decent photo.

1 9-inch baked pie shell
1/2 cup chopped pecans (optional)
3 egg yolks
3 oz. (3/4 stick) unsalted butter
1 cup dark brown sugar, firmly packed
1 cup boiling water
2 tablespoons sifted all-purpose flour
3 tablespoons cornstarchgfd
1/2 teaspoon salt
1 2/3 cup milk
1 1/4 teaspoon vanilla extract

For the crust, you can make your own with Maida's pie crust recipe or you can use a frozen crust from the grocery store. Whichever you use, after the crust is ready, sprinkle the pecans over the bottom (the nuts are an optional step).

Place the yolks in a medium-sized mixing bowl and set aside.

Place the butter in a 10-12 inch frying pan over medium heat. Melt the butter until it has browned slightly.

Add the brown sugar to the butter, stirring occasionally. When bubbles appear on the surface, continue to boil for 2 minutes. Stir occasionally with a wooden spoon.

Add the boiling water all at once to the mixture (be careful as it will bubble and steam). Stir until smooth.

Sift together the flour, cornstarch and salt in a 3-quart saucepan.

Gradually stir in the milk. Stir to remove all lumps.

Stir in the brown sugar mixture.

Cook over medium heat, stirring and scraping the pan, until the mixture comes to a boil. Let it boil for one minute as you continue to stir.

Remove the pan from the heat. Add a few spoonfuls of the hot mixture to the egg yolks and whisk. Add a few more spoonfuls and continue to whisk it briskly.

Now pour the egg mixture into the brown sugar mixture, stirring well.

Bring to a boil over low heat, stirring constantly. Let it simmer for one minute.

Remove from the heat. Add the vanilla. Pour into a large mixing bowl and gently stir and fold the mixture to allow the steam to escape. 

When the mixture has cooled, pour it into the pie shell and refrigerate for a few hours.

Whipped Cream Topping

1 cup heavy cream
2 tablespoons granulated or confectioners sugar
1/2 teaspoon vanilla extract

Chill a mixing bowl and the whisk beater. Add all the ingredients to the bowl and begin to beat on slow, increasing to full speed until it forms a soft shape.

Cover the top of the pie after the pie has chilled.