MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dolly Parton's Butterscotch Pie
 Categories: Pies, Pastry, Desserts, Nuts, Dairy
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
           Cooking spray
  1 3/4 c  Pecans; chopped
      3 tb Unsalted butter; softened
      3 tb Light brown sugar
    1/4 ts Salt (optional)

MMMMM--------------------------FILLING-------------------------------
      1 c  Brown sugar
      2 tb Corn starch
      2 tb A-P flour
      2 tb Butter
    1/4 ts Salt
      2    Egg yolks; beaten
    3/4 c  Sweetened condensed milk,
           - blended with:
    3/4 c  Water
      1 tb Vanilla extract
           Whipped cream
 
  Set the oven @ 375°F/190°C.
  
  Spray a 9" pie plate with nonstick cooking spray. Mix
  together the chopped pecans, softened butter, brown
  sugar and salt using a fork in a medium bowl. Press the
  mixture into the pie plate evenly over the bottom and up
  the sides.
  
  Bake the crust for 10-15 minutes until the nuts are
  browned and fragrant. Move the pie pan to a cooling
  rack.
  
  Mix together the brown sugar, corn starch, flour and salt
  in a double boiler, then add the butter. Bring water in
  the bottom pan to a simmer over medium-high heat. Stir
  the ingredients in the top pan until they're combined.
  
  Slowly whisk in the sweetened condensed milk and water
  mixture. Whisk in the egg yolks, working quickly so they
  don't scramble (this is called tempering eggs). Stir the
  pudding mixture constantly until it's smooth and thick
  enough to coat the back of a spoon.
  
  Remove the pan from the heat and stir in the vanilla
  extract.
  
  Pour the pudding mixture into the baked pie crust. Bake
  it for 15 minutes at 300°F until the filling is warmed
  through and firm. Remove the pie to a cooling rack.
  
  The pecans from your crust may float up into the filling
  and end up on top. That's OK-the end result is still
  delicious.
  
  Once the pie has cooled to room temperature, cover it
  and chill it for several hours or overnight. Serve
  slices of the chilled pie plain or all Dolly-ed up with
  whipped cream.
  
  Recipe by Dolly Parton, Dollywood, Tennessee
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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