Butterscotch Pie

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

9 or 10-inch pie crust
1¼ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup sugar
¼ cup shortening
½ cup milk
1 teaspoon vanilla
1 egg
Butterscotch sauce (follows)
3 tablespoons chopped nuts or toasted shredded coconut

Directions: Prepare pie crust and set aside. Measure into sifter flour, baking powder, salt and sugar. Place shortening in bowl. Sift in dry ingredients. Add milk and vanilla. Mix until all flour is dampened. Beat 2 minutes at low speed of electric mixer, or 300 stroked by hand. Add egg and beat 1 minute in mixer or 150 strokes by hand.

Pour batter into pastry-lined pie plate. Pour lukewarm butterscotch sauce gently over batter. Sprinkle with nuts or coconut. Bake in pre-heated 350F oven for 50 to 55 minutes. Serve warm as dessert of for a wonderful coffee cake.

BUTTERSCOTCH SAUCE
¼ cup butter or margarine
½ cup firmly packed brown sugar
2 tablespoons light corn syrup
3 tablespoons water
½ teaspoon vanilla

Directions: In saucepan combine butter and brown sugar. Add corn syrup. Cook and stir over low heat until mixture comes to a boil. Add water and bring again to boil. Boil 1 to 2 minutes. Remove form heat. Stir in vanilla.