Butter Scotch Pie
Yield
1 piePrep
30 minCook
0 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
brown sugar
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 3 | tablespoons |
caramel syrup
|
* |
| ½ | cup |
sugar
|
|
| ⅓ | cup |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 177 | ml |
brown sugar
|
*
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 45 | ml |
caramel syrup
|
* |
| 118 | ml |
sugar
|
|
| 79 | ml |
water
boiling |
|
Directions
Cream Butter and add flour gradually.
Then add sugar mixed with egg slightly beaten and salt.
Scald milk with three teaspoons caramel syrup and add gradually to mixture.
Cook fifteen minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally.
CARAMEL SYRUP : Caramalize ½ cup sugar, add ⅓ cup boiling water, And let boil until a thick syrup is formed.
Place in a precooked pie shell.
Cool.
