I have a problem.

It’s called Facebook.

I didn’t say it was a new problem.

I used to go through my day with all the TVs on for background noise.

Now I go through my day signed into Facebook.  I do have it minimized…for whatever that’s worth.

Well, okay.  It’s the first of 3 tabs on my Firefox.

My niece calls me a Creeper.  Which sounds kind of demeaning, I guess.

But I’m all up in everyone’s bidness…

My mother will say, “Did you hear so-and-so is pregnant??”

My response is always, “OMG  yes, that was posted like three weeks ago.”

Keep up, Mom.

It’s part of my morning routine.  Coffee, email, Facebook, get dressed.

It’s pretty amazingly scary how much you can find out about people just by following their Facebook messages and pictures.

I’ve made couple predictions by following friends’ messages to each other.

I’ve deleted countless Farmville requests.

Best of all, I’m able to keep up with the comings and goings of friends.

And by ‘comings and goings’, I mean crap people do.

And see.

And feel.

And hear.

And eat.

Yay for eating.

When I saw this…

Butterscotch pie?

What, ho!  What’s this?

Because of my dear friend Jay’s post, I’ve had butterscotch pie on the brain since November 23, 2011.

I Googled, of course.  Most of what surfaced was nothing more than instant butterscotch pudding mixed with cream cheese.

Which, I’m certain, is more than delicious.

Surely there was an old fashioned recipe for this butterscotch pie.  Surely…

Well, duh.

Sure enough, Myrna Redfern graciously submitted her butterscotch pie to the homemaker’s cookbook.

It’s even titled “Another Grandmother Recipe”.

Clearly, Myrna wrote this down from memory, and made it so often that there was no need for specific instructions.  Just go for it.

So, let’s do that!

Even the ingredients list is slightly cryptic.

Butter the size of an egg?

Okay, 1/2 a stick seems to work.

1 cup brown sugar, 1/4 cup water, 2 cups milk, 2 eggs, 1/4 cup flour, 1/4 butter.

Caramelize the brown sugar.  “Caramelize” is fancy-talk for “Melt”.

Dump the brown sugar and water into a pot…Turn on the heat and allow it to come to a boil…Remove from heat and add the milk, eggs and flour…Things get a little weird here…my brown sugar sort of seized a bit when I added the milk…but I put the pot back on the head and kept whisking and eventually everything smoothed out.

Don’t freak.  It’ll be okay.

Put this on the heat and stir until the mixture begins to bubble…Remove from heat and drop in the egg-size butter…Stir until the butter melts and pour into a baked pie shell.What a lovely color.

Refrigerate for several hours.

And whipped topping never hurt anyone.Duh.  Lishious.

My husband loves butterscotch-caramel stuff, he will flip for this pie.

Butterscotch Pie

Adapted from Myrna Redfern’s recipe in The Cumberland County Home Extension Cookbook.

1 baked pie shell

1 cup brown sugar

1/4 cup water

2 cups milk

1/4 cup flour

2 eggs

1/2 stick butter

In a heavy pot, mix the brown sugar and water.  Turn the heat on high and allow the brown sugar to melt and become bubbly.  Remove from heat and add the milk, stirring constantly.  Whisk in eggs and flour, then return pot to medium heat.  Allow the mixture to come to a slight boil, stirring constantly.  Remove from heat, add the butter and stir until melted.

Pour the mixture into the baked pie shell.  Refrigerate until firm.  Add whipped topping and serve.

Now if you’ll excuse me, I have to post the link to this post on Facebook and feed my animals on Castleville.