->Butterscotch 05 <-

9-inch pie; serves

1 prepared 9-inch single pie shell

4 egg yolks (reserve whites for topping)

1 c packed brown sugar

1/4 tsp. salt

6 Tbsp. cornstarch

2 c milk

1/3 c water

1/2 c (1 stick) unsalted butter

1-1/2 tsp. vanilla extract

Meringue topping

In a heavy saucepan, combine the egg yolks, sugar, salt, and cornstarch and mix thoroughly. Slowly whisk or stir in the milk

and cook over medium heat, stirring constantly, until thickened,

8 to 10 minutes. Reduce the heat to very low and cook until

quite thick, 3 or 4 minutes longer. Remove the custard mixture.

from the heat. Add the butter and stir until the butter melts.

Stir in the vanilla. Transfer to a bowl, cover with plastic wrap

laid directly on the surface of the custard, and let stand until

cool, about 15 minutes.

The prepared pie shell must cool at least 15 minutes before filling.

Spoon the custard into the cooled shell. Top with meringue and bake

10 to 15 minutes. Remove to a wire rack and cool. Serve warm or at room temperature.