Originally Posted by slbram17

Is your small pie plate something like this? Sounds like a good portion control idea.
http://www.crateandbarrel.com/mini-p...-1100400553611

Originally Posted by RedGarnet222

I am not here with a recipe for you but, I noticed that the recipes are only saying brown sugar. There is the light and dark type for sale, so I am sure the dark was the old original ingredient they are calling for. It would give a much darker richer flavor.

Originally Posted by RedGarnet222

I am not here with a recipe for you but, I noticed that the recipes are only saying brown sugar. There is the light and dark type for sale, so I am sure the dark was the old original ingredient they are calling for. It would give a much darker richer flavor.

Originally Posted by wellphooey

This recipe comes from my Mom's favorite cookbook, "The New 1932 Edition, Modern Priscilla Cook Book". The Butterscotch Pie was a family favorite and this page is well-splattered:
3 tbsp butter
6 tbsp flour
3/4 cup brown sugar
1/4 tsp salt
2 cups milk
2 eggs
1/2 tsp vanilla
1/4 cup sugar
Baked pastry shell
Cream the butter and flour together. Add brown sugar and salt. Pour milk on gradually and cook in a double boiler for fifteen minutes, stirring constantly until thickened. Add egg yolks well beaten. Cool slightly and add vanilla. Turn into baked pie shell, top with meringue made by beating the whites of the eggs until stiff and adding the sugar, and brown in a moderate oven. Time in baking, 20 minutes. Temperature, 325 degrees.