Butterscotch cream pie

Yield: 8 servings

Measure Ingredient
2 cups Brown sugar; firmly packed
¾ cup All-purpose flour
4 eaches Egg yolks
2½ cup Half-and-half
1 tablespoon Butter (or marg.)
1 teaspoon Vanilla extract
1 each Pie shell; 9", baked
Whipped cream

Combine sugar, flour, and egg yolks in a large saucepan. Gradually add half-and-half, stirring well. Add butter; cook over medium heat, stirring constantly, until thickened. Stir in vanilla; cool. Pour into pie shell; chill several hours or until set. Garnish with whipped cream.

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 04-09-95

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