Butterscotch Pie

Serves 8

2 c. milk

3 egg yolks

1/4 c. butter

1 T. all-purpose flour

1 c. brown sugar, packed

9-inch pie crust, baked

Optional: whipped topping

Whisk milk and egg yolks together; pour into a saucepan. Cook over low heat until warmed; remove from heat. Brown butter in a deep skillet over medium-low heat; stir in flour until smooth. Blend in sugar until dissolved; slowly add milk mixture, stirring until thickened, about 5 minutes. Pour into pie crust; refrigerate until firm. Serve with whipped topping, if desired.

Try new sugar-substitute blends made especially for baking up sweet, golden, moist goodies with half the sugar...there’s even a brown sugar variety! Be sure to check the package for how to measure correctly.