This time last year: Energy Balls
Butterscotch Cream Pie
1 baked 9" deep dish pie crust (Canadian Living has a great recipe)
1 C. Sugar
1/2 C. Butter
3/4 C. Whipping Cream
2 C. Milk
2/3 C. Flour
1/4 C. Cornstarch
1/2 C. Brown Sugar
1/2 C. Milk
4 Egg Yolks
1 t. Vanilla
Sprinkle the sugar evenly over the bottom of a large heavy saucepan, and place over medium low heat. The sugar will begin to melt after a minute or so. Stir it carefully so it doesn't burn. When it has all melted, carefully add the butter and whipping cream and stir until the hard bits of caramel have dissolved. Raise the heat to medium high and add the two cups of milk. Meanwhile, whisk the flour, cornstarch and brown sugar together in a bowl. Add the 1/2 cup milk and whisk until smooth. When the mixture in the pot boils, whisk in the flour mixture and keep stirring as the filling thickens and bubbles. Whisk in the egg yolks and vanilla, then remove from the heat. Scrape into the pie shell and let cool, then refrigerate with plastic wrap on the top for an hour or so before serving with piles of whipped cream. This pie will keep for at least two days if refrigerated.
Better than sex, huh? I think I'll reserve comment til I taste the pie :-)
ReplyDeleteHa! I'm not too sure either...I'll post the recipe sometime so you can try it for yourself:)
DeleteHi, Jenny! I've nominated your blog for a friendship award! Go to my blog for the details.
ReplyDeleteLove! Thanks Sue!
DeleteHi Jenny, I have visited before but this is my first comment. I love your recipes and my daughter Pastor Jenn and I have tried some - even the slippery jacks.
ReplyDeleteThanks Ellecee! Did you like the pickles?
DeleteThis looks delicious. I wish I was eating it now.
ReplyDeleteOh, YUM that sounds good!
ReplyDelete