Butterscotch Cream Pie

Butterscotch Cream Pie Ingredients

6 qt WATER; WARM	6 lb FLOUR GEN PURPOSE 10LB
3 c WATER; COLD	4 7/16 lb SUGAR; BROWN, 2 LB
3 3/4 c WATER; COLD	3 9/16 lb SHORTENING; 3LB
3 3/4 c BUTTER PRINT SURE	2 1/4 ts IMITATION VANILLA
23 EGGS SHELL	2 1/4 ts SALT TABLE 5LB
1 1/8 c MILK; DRY NON-FAT L HEAT	3 oz SALT TABLE 5LB
3 c STARCH EDIBLE CORN

Instructions for Butterscotch Cream Pie

PAN: 9-INCH PIE PAN : 1. SEE RECIPE NOS. IG002 AND I00100. 2. MELT BUTTER OR MARGARINE; HEAT UNTIL COLOR IS LIGHT TAN, STIR TO PREVENT BURNING. 3. ADD BROWN SUGAR AND SALT; STIR UNTIL BLENDED. REMOVE FROM HEAT. 4. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 5. ADD SUGAR, MIXTURE TO MILK; STIR UNTIL DISSOLVED. REMOVE FROM HEAT. 6. COMBINE CORNSTARCH AND WATER, STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICKENED AND STARTING TO BOIL. 7. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES LONGER. REMOVE FROM HEAT. 8. ADD VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY. 9. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL. 10. REFRIGERATE UNTIL READY TO SERVE. 11. CUT 8 WEDGES PER PIE. : NOTE: 1. IN STEP 9, MERINGUE (RECIPE NO. I-5) MAY BE SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40 F. TO 140 F. NOTE: 2. IN STEP 11, CHILLED PIES MAY BE TOPPED WITH 3/4 RECIPE WHIPPED CREAM (RECIPE NO. K01500) OR 3/4 RECIPE WHIPPED TOPPING (RECIPE NO. K00200). Recipe Number: I01900 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PieCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Corn	Eggs	Flour
Milk	Salt	Shortening	Sugar
Vanilla

for flavor and categorization

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