Easiest Butterscotch Pudding Pie Recipe, CVC's Southern Cooking
Channel: Collard Valley Cooks
Date: 2020-10-31

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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.   
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks! 


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