Butterscotch Velvet Pie

Submitted By: Arlene Yoder


  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/3 cup flour
  • 2 cups scalded milk
  • 1/2 teaspoon salt
  • 3 egg yolks, beaten
  • 11/2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 (9-inch) pie shell, baked
  • Whipped topping
  • Instructions

    Combine both sugars and flour in top of a double boiler. Gradually add scalded milk, stirring until smooth.
    Pour part of the hot mixture onto egg yolks, stirring quickly. Pour back into double boiler. Cook two minutes, then add butter and vanilla; cool. Pour into baked 9-inch pie shell; top with whipped topping.