Butterscotch Pie, Simple Ingredient Cooking

Butterscotch Pie, Simple Ingredient Cooking
Old Fashioned Butterscotch Pie
DO YOU REMEMBER that good old southern cooking?
When I was growing up, my granny was my favorite cook. My mama was also a fantastic cook, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. I have made it easy for you to learn how to cook like my granny and mama did with cooking tutorials for every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh, and no difficult-to-find or crazy ingredients! Just simple ingredients and delicious food. I am a Southern girl born and raised in Collard Valley in Polk County, Georgia. We went to church on Sunday, school during the week, and the grocery store on Friday, and that was our life: no vacations, no camping, just plain old southern country people.
If you learn to cook like my mama and granny, you will become one of the best Southern cooks. Thank you so much for being a part of this dream of mine.
NOW FOR THIS FAMILY RECIPE:
Butterscotch Pie (Vol. 2 Cookbook Recipe)
3/4 CUP DARK BROWN SUGAR
1/3 CUP SELF-RISING FLOUR
1/8 TSP OR A DASH OF SALT
4 EGG YELLOWS
1 CAN EVAPORATED MILK
1/2 CUP WATER
1/2 STICK SALTED BUTTER OR MARGERINE
1 TSP. VANILLA EXTRACT
First: Whisk flour and sugar together. Add a dash of salt. Add milk and water, whisk, and add eggs-whisk very well! Microwave on High for 3 minutes, take out and whisk along bottom well to reach flour that settles. Put it back in microwave and cook 2 more minutes on high. Take it out-add butter and vanilla. Mix well and pour into a pre-baked pie crust! 9-inch or 8” deep dish. Refrigerate and top with fresh whipping cream. Whipping Cream Beat 16 oz whipping cream with 1/2 cup of Powdered sugar and add a pinch of nutmeg. Nutmeg is optional but Amazing! Store whipping cream in refrigerator and serve with pie.