In Middlebury, Indiana, there is an "Amish" restaurant named Das Dutchman Essenhaus. It is a place of pilgrimage for my husband and I and our Michigan friends. My friend Jane Arndt is addicted to their butterscotch pie. She not only has a slice for dessert, but buys a whole pie and takes it home when she goes there. I don't have their recipe, but this one comes close. They do not put meringue on their butterscotch pie.
Butterscotch Pie
1 9-inch baked pie crust
1/4 c butter
1 c light brown sugar, firmly packed
4 T flour
2 c whole or evaporated milk
3 eggs
1/2 tsp vanilla extract
Preheat oven to 350°.
1. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat.
2. Beat eggs.
3. In separate large bowl, mix flour with 1/2 of milk.
4.
Then add beaten eggs and mix.
5.
Blend remaining milk with this mixture.
6. Add flour mixture to saucepan with sugar/butter mixture and cook on medium heat until thickened, stirring constantly.
7. Remove from heat and blend in vanilla extract. Stir until well blended and still warm.
8.
Pour into pie crust.
Refrigerate leftovers.
