Monday, December 30, 2013

Homemade Butterscotch Pudding Pie

Butterscotch Pudding:
1/2 cup flour
1 cup brown sugar
1/4 teaspoon salt
3 cups milk
2 beaten egg yolks
3 Tablespoons butter
1 teaspoon vanilla

Pie Crust:
3/4 cup crisco
2 1/4 cup flour
1/4 teaspoon salt
1/4 cup water

Mix the flour, brown sugar, and salt in a saucepan. Add the 3 cups of milk. 

Whisk together and cook on medium heat until thick. 
Meanwhile, beat two egg yolks. (I have made this with the whole eggs too and it turned out fine.)
When the milk mixture is thick, slowly whisk a little bit (about half a cup) into the egg yolks to temper them. Then whisk the tempered egg yolks into the rest of the milk mixture, continually whisking. 

Cook until a little bit thicker. Take off the heat and add 3 Tablespoons butter and 1 teaspoon vanilla. Stir and cool. 

To make a homemade pie crust, use a fork to mix the Crisco and flour. 

Add the salt and water. Use your hands to mix together. (Don't over-mix)

This amount of dough will make two bottom pie crusts. Divide in half and roll out the dough to fit in your pie plate. 

Prick the sides and the bottom with a fork. Bake at 475 degrees for 8-10 minutes. 

Add the cooled pudding and finish cooling in the refrigerator. We topped our pie with Reddi Whip when it was served.