Karen's Kitchen

INGREDIENTS:

½ cup butter
4 egg yolks
1 1/4 cup brown sugar, packed
1 ½ tsp. vanilla
1 ½ cup boiling water
Baked 9-inch pie shell
4 Tablespoon. cornstarch
1 cup heavy cream
3 Tablespoon. flour
1 Tb. sugar
3/4 tsp. salt
½ tsp. vanilla
1 cup milk

Melt butter in 3-qt. saucepan over low heat until butter turns a light golden brown. Stir in brown sugar and boiling water. Cook over medium heat until mixture comes to a boil. Cook 2 minutes more, stirring constantly. Remove from heat. Combine cornstarch, flour and salt in bowl. Gradually stir in milk. Stir milk mixture into butter mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil, about 5 to 7 minutes. Cook 1 minute more. Remove from heat.
Beat egg yolks slightly, using a fork. Stir a small amount of hot mixture into egg yolks, blending well. This is a VERY important step. Immediately pour egg yolk mixture back into remaining hot mixture, blending well. Cook 2 minutes more over low heat, stirring constantly. Remove from heat. Gently stir in 1 ½ tsp. vanilla. Cool 5 minutes. Pour slightly cooled filling into baked pie shell. Cover and chill in refrigerator until set.
To serve, whip heavy cream, sugar and ½ tsp. vanilla in bowl until soft peaks form, using and electric mixer at high speed. Spread whipped cream over pie.

Makes 6 to 8 servings.

Submitted by: Visitor from Ohio