The first butterscotch recipe was recorded in 1817 in England. Its buttery sweet taste quickly made it one of the most popular candies around. Puddings, cakes and pies soon followed in popularity. It was typically served at Christmas as a special treat. All butterscotches are made with brown sugar and milk and are cooked to different hardnesses, depending on the recipe, to create a whole array of desserts and candies. However many families had their own special recipe handed down from generation to generation.
This custard pie is creamy and light in texture but rich and buttery in taste. Custard pies are a labor of love because of the fickle nature of the custard. The key to making perfect, creamy custard is adding the hot milk a tablespoon at a time to the egg yolks and whisk, whisk, whisk until the liquid turns into a thick pudding. (If you add the eggs to the hot milk without tempering them first, you will end up with scrambled eggs). Top this pie with fresh whipped cream or a light meringue and indulge in one of the most delicious historical desserts.
Ingredients
1 cup brown sugar
6 tbsp flour
1 tsp salt
2 cup milk
2 tbsp butter
2 egg yolks
1 tsp vanilla
1 9 inch baked pie crust
Directions
1. In a double boiler, combine brown sugar, flour and salt.
2. Stir in milk until dry ingredients are dissolved, add butter and cook for 20 minutes.
3. In a separate bowl, beat egg yolks.
4. Add a few tablespoons of hot milk mixture to egg yolks slowly (go slow so the eggs do not scramble). Stir until well combined.
5. Pour the milk mixture into a saucepan over medium heat, add eggs and cook for 5 minutes while constantly stirring. The mixture should begin to thicken to a pudding.
6. Add vanilla and stir. Pour into the baked pie crust.
7. Top with whipped cream and store in the refrigerator.
