Mother's Chocolate Butterscotch Pie with Rum Whipped Cream

Mother's Chocolate Butterscotch Pie

This pie is scrumptious and it's one of Richard's favorites. So, I should post it for him. He loved all of mother's recipes, but this one is in the list that he gave me. He is right to love it because it sure is so good! Especially served with a big billowy spoonful of rum whipped cream.

 

 

Mother's Chocolate Butterscotch Pie

¾ cup brown sugar, packed

1/3 cup flour

½ teaspoon salt

2 1/3 cups milk

6 tablespoons chocolate syrup

2 egg yolks, well beaten

2 tablespoons butter

½ teaspoon vanilla

Baked 9-inch pie crust

Topping:

1 cup heavy cream

2 tablespoons sugar

½ teaspoon dark rum or vanilla

Pie- Bake and cool a 9-inch pie crust. Set aside until ready to fill. Thoroughly combine sugar, flour and salt. Stir in the milk, chocolate syrup and egg yolks and cook over medium heat until thick, stirring constantly. Remove from the heat and blend in vanilla and butter. Add to the cooled pie crust. Cool in refrigerator. Serve with sweetened whipped cream.

Topping-Add heavy cream, sugar and rum into a mixer bowl and using the whisk attachment, whip cream until thick. Serve in dollops over the pie.