Today we made Pear Butterscotch Pie!
1 graham cracker pie shell, 2 medium underripe pears, peeled, cored and sliced into crescents 1/4″ thick, 1C skim milk, 1C firmly packed light brown sugar, 2 eggs, slightly beaten, 3T butter, 3T cornstarch
Preheat oven to 350F. In medium saucepan, mix cornstarch and brown sugar.
Mix in milk over medium heat, stirring constantly until thickened, about 15 minutes.
A streak made with the finger on the back of the mixing spoon shouldn’t flow together.
Add butter and quickly beat in slightly beaten eggs until butter is melted. Blend well. Cool 10 minutes.
Arrange pear slices in circular pattern in pie shell. Pour pudding over pears.
Bake 50 minutes or until golden brown. Cool. Chill at least 2 hours before cutting.