Bat Wing Butterscotch Pie

This pie has a really rich butterscotch flavor. Top each slice with a generous dollop of whipped cream. Then add a sweet bat shape!

Yield: Serves 6 to 8


  • 1 cup brown sugar, packed
  • 1/4 cup butter, softened
  • 1/4 cup all-purpose flour
  • 2 cups milk, divided
  • 3 egg yolks, beaten
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 9 -inch graham cracker crust
  • Garnish: whipped cream, caramelized sugar bat pieces


  1. In a saucepan over medium-low heat, stir together brown sugar and butter until butter melts and sugar dissolves. Cook 2 to 3 more minutes; remove from heat. In a separate bowl, mix together flour and one cup milk until smooth. Add egg yolks and salt; mix well and stir in remaining milk. Add flour mixture to brown sugar mixture in saucepan. Cook over medium-low heat until thickened, stirring constantly. Remove from heat; stir in vanilla. Spoon filling into crust; chill thoroughly.
  2. To make caramelized sugar bat pieces, melt 1/3 cup granulated sugar in small saucepan without stirring. Drizzle over a piece of lightly greased aluminum foil. Cool; break into pieces. Top cooled pie with whipped cream and sugar bat pieces.
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