Butterscotch Cream Pie – We Love God!

This Passover [just before our Lord’s sacrifice], after 1500-plus years of Passovers, was the last divinely sanctioned and authorized Passover ever held. Any Passover ever celebrated after this one is not authorized by God. It is a remnant of a bygone economy, of an extinct dispensation, of a covenant no longer in vogue. It is vestigial. It serves no significant purpose. Jesus here celebrated the Passover as a way to bring it to its end. The bell tolled in the upper room for the old economy. Christ ended the long years of Passover and began a new memorial feast which He begins to institute in verse 26 [of Matthew 26]. And this new feast is the feast not of the old economy but the new economy, not the old covenant but the new covenant, not the Old Testament but the New Testament, not looking to a lamb in Egypt but a Lamb of God on a hill of Calvary. So, Jesus ends the old before He begins the new. And after having drawn the curtain on the Passover of the old economy, He institutes the feast of the new.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

2 1/2	c	Milk
2/3	c	Light brown sugar
1	pn	Salt
1/3	c	Cornstarch
3		Eggs
4	T	Unsalted butter, softened
2	t	Vanilla extract
1	c	Heavy cream
2	T	Sugar
1	t	Vanilla extract

INSTRUCTIONS

Prepare and bake the crust. To make the filling, combine 2 cups milk,
sugar and salt in a nonreactive saucepan; whisk once to mix and bring
to a boil over low heat. Place remaining 1/2 cup milk in a mixing  bowl
and whisk in cornstarch, then eggs. Return milk and sugar  mixture to a
boil over low heat then whisk about a third of it into  the egg
mixture. Return milk and sugar mixture to a boil once more  and whisk
in the egg mixture, whisking constantly until the filling  thickens and
comes to a boil. Allow to boil, whisking constantly, for  about 30
seconds. Remove from heat, whisk in butter and vanilla; pour  into a
nonreactive bowl. Press plastic wrap against the surface of  the
filling and chill until it is approximately 75 degrees. Spread  the
cooled filling evenly in the cooled crust. To finish the pie,  whip the
cream with the sugar and vanilla until it holds a firm peak.  Use a
hand mixer on medium speed or a heavyduty mixer fitted with the  whisk.
Spread the cream over the filling, making sure it touches the  edges of
the crust all around. Yield: One 9 inch pie Recipe By  : BAKERS' DOZEN
(NICK MALGIERI)SHOW #1A19  Posted to EAT-L Digest 24 October 96  Date:
Fri, 25 Oct 1996 16:46:14 -0500  From:    Jackie Bordelon
<jbord@PREMIER.NET>

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2044 Calories From Fat: 1414 Total Fat: 160.5g Cholesterol: 1055mg Sodium: 892.3mg Potassium: 1273.6mg Carbohydrates: 102.8g Fiber: <1g Sugar: 58.5g Protein: 44.5g