Mother-In-Law House: Butterscotch Cream Pie

The Mother-In-Law House had thirty different pie variations. Many were compliments of Lorraine "Rene" Zwickey, a cook who owner Donna Hafer hired when the restaurant first opened.

Stir in butterscotch pieces Butterscotch Cream Pie

Butterscotch Cream Pie

Source: Midwest Living, Decemeber 1996

Yield: 8 servings


Ingredients

  • 2 2/3 cups milk

  • 1 cup sugar

  • 1/3 cup cornstarch

  • Dash salt

  • 2 beaten eggs

  • 1 Tbsp vanilla

  • 1 cup butterscotch-flavored pieces

  • 1 prebaked 9-in piecrust

  • Whipped cream


Preparation

In 2-quart saucepan, cook and stir the milk, sugar, cornstarch and salt over medium-high heat until bubbly. Cook and stir 2 minutes more. Remove from heat.

Gradually stir about 1 cup of the hot mixture into the beaten eggs. Return all the mixture to the saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Stir in vanilla and butterscotch-flavored pieces until melted.

Top piecrust with filling. Cover with plastic wrap and chill to set. To serve, dollop with whipped cream.


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