This Yummy substance is the base for the glorious Butterscotch pie served at O'Charley's. I tried it and was scared to death the can would explode, but all was well.
Jan in VA
<address>1 (9 inch) pie shell, baked</address><address>1 (12 ounce) can evaporated milk</address><address>3/4 cup brown sugar</address><address>1/4 cup cornstarch</address><address>3 egg yolks, (Keep whites for meringue)</address><address>1 teaspoon vanilla extract</address><address>1/2 teaspoon salt</address><address>2 tablespoons margarine or butter</address><address> </address><address>Bake crust and let cool. In a pot on top of the stove mix milk, sugar, cornstarch, egg yolks, vanilla and salt with a whisk. Add butter in one piece. Cook on medium high heat for 5 to 7 minutes until butter melts and mixture thickens. Stir constantly because this will burn easily. Once thickened, remove from heat and pour into pie crust.</address><address> </address><address>
Meringue</address><address>3 egg whites</address><address>1/4 cup sugar</address><address>1 teaspoon vanilla extract</address><address>Start beating egg whites, adding sugar while beating. Add vanilla and continue until peaks are formed. Spread on pie covering entire pie. Bake in preheated 350 degree oven until brown on top or place under broiler to brown. </address>