You may also like
Categories:
egg yolks milk cream cheese butterscotch chips light brown sugar light brown sugar flour cornstarch salt margarine butter shell cashew halves whipped cream
Viewed: 32 - Published at: 9 years agoIngredients
- 3 egg yolks
- 2 cups milk (I use skim milk)
- 13 cup lite soft cream cheese
- 34 cup butterscotch chips (or morsels)
- 1 cup light brown sugar, firmly packed
- 3 tablespoons light brown sugar (separate use)
- 13 cup all-purpose flour
- 3 tablespoons cornstarch
- 12 teaspoon salt
- 14 cup margarine
- 1 12 teaspoons butter-nut flavoring (Vanilla Butter & Nut, available at Kroger)
- 1 baked 9 inch pie shell (or graham-cracker pie shell)
- 12 cup cashew halves (optional)
- whipped cream
Method
- Separate eggs.
- Allow yolks to sit a few minutes to take the chill off.
- Place yolks, milk, and cream cheese in blender and mix at low speed until thoroughly combined.
- Transfer milk mixture to the top of a double boiler.
- When this mixture is warm, add butterscotch chips and stir until chips melt.
- In a mixing bowl, combine 1 cup brown sugar, flour, constarch, and salt.
- Stir into milk mixture.
- Cook slowly and mix with a whisk until well combined.
- Remove upper pot from double boiler and set directly on burner at medium-low heat.
- Stir frequently with whisk until thickened and a bubble or two comes up through the mixture.
- Reduce heat to low.
- Continue to cook and stir for five minutes.
- Add margarine, flavoring, and remaining brown sugar.
- Mix well.
- Pour into pie shell and cool on pie rack for 30 minutes.
- NOTE: This pie will completely fill a 9" shell.
- Optional: While pie cools, sprinkle cashew halves in a 1" band near the crust.
- Refrigerate, covered with plastic film or lid that comes with graham cracker shell.
- Add a ring of whipped cream before serving.
