OLD-SOUTH BUTTERSCOTCH PIE
Makea baked “Water-Whip” Pie Shell, [page 19].
Mix1¼ cups firmly packed dark brown sugar, ¼ teaspoon salt, 2 tablespoons water in top of double boiler. Boil over direct heat to a thick sirup (about 5 minutes).
Blend¼ cup milk with 4½ tablespoons cornstarch. Add 1¾ cups milk, combine with hot sirup and cook over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly.
Beat3 egg yolks slightly. Stir a small amount of hot mixture into egg yolks, return to double boiler, and cook 5 minutes longer.
Add2 tablespoons butter or margarine, ½ teaspoon vanilla and cool.
Pourinto baked pie shell. At serving time, whip 1 cup heavy cream and arrange in a border around top of pie leaving a 3″ circle of uncovered filling in center.
Arrangepecan halves around filling inside cream border or sprinkle filling with coarsely cut toasted pecans. Keep refrigerated until all is served.