Butterscotch
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Butterscotch pie filling - no-bake

Course: Dessert
Author: Linda Nortje
Ingredients
  • 1 1/2 cups Muscovado Sugar
  • 4 TB Cornflour (Cornstarch)
  • 3 TB Flour
  • 2 cups Milk
  • 3 Egg Yolks lightly beaten
  • 2 TB Unsalted Butter
  • 1 t Vanilla Essence
Instructions
  1. Mix the Sugar, both Flours and Milk – heat over low heat until warm – add a little of this mixture to the beaten Egg Yolks (to warm the Yolk gradually) – then add all the Egg to the mixture in the pot – simmer, whilst stirring all the time, until thick

  2. Remove from heat – add the Butter and Vanilla – stir until the Butter is melted – scoop into the shell/s and decorate as you wish
  3. Chill at least 2 – 3 hours