(KCBS) – KCBS Food and Wine Editor Narsai David shares an old time favorite traditional dessert, Butterscotch Pie – what he used to call ‘scutterbotch’ was a kid.
1 cup dark brown sugar
1 can evaporated milk (12 oz) or evaporated skim milk
1/2 cup milk
5 TBS flour
2 eggs, whisked in a small bowl
2 TBS butter
1 tsp vanilla extract
1 9″ pie shell, pre-baked
1 cup cream, whipped
Place into a blender, the sugar, evaporated milk, fresh milk and flour and process until smooth. Pour into a 2 quart saucepan and cook, stirring until it thickens into a pudding consistency, about 10-15 minutes. Remove from heat. Transfer about 1/2 cup of the hot pudding into the eggs and stir rapidly until incorporated. Then pour the egg mixture into the pudding. Return to heat and cook for 2 minutes. Remove from heat and whisk in butter and vanilla. Pour into the pre-baked pie shell and chill. Top with whipped cream.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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