Butterscotch Pie
Use your favorite nut crust for this recipe, as well as a good quality vanilla ice cream.

6 T butter
1 c dark brown sugar, packed
1 1/4 c water
1 yolk
1 T plain gelatin
1/4 c water, cold
1 pint vanilla ice cream, removed from carton and cut into chunks
Prepared nut crust, such as almond, baked and completely cooled.

Sprinkle the plain gelatin over the cold water, stir then let sit while the sugar mixture is being prepared. In a saucepan, melt butter then add in the dark brown sugar and water. Bring to a boil. Temper in a little of the hot mixture to the beaten yolk, then add this warmed mixture back to the saucepan. Stir well. Add in the softened gelatin to the hot sugar mixture in the saucepan and stir until the gelatin dissolves. Remove from heat and add in the the ice cream; stir until all is melted. Transfer mixture to a large bowl and place in refrigerator until thickened, but not yet set. Pour this into the prepared crust, and chill until firmly set. Garnish with whipped cream if desired.

Recipe from a collection of old newspaper and magazine clippings. No date noted.

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