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In a medium saucepan, scald the milk. In a large bowl, whisk together the eggs and sugar until light. Slowly add the hot milk to the egg mixture, whisking constantly. Return this mixture to a saucepan and slowly heat while stirring until the custard thickens enough to coat the back of a wooden spoon. Do not boil or the custard will curdle. Add the vanilla and sherry; stir to mix well. Let chill before serving. Pumpkin Butter Pecan Pie Denise Pearson Flint Hill Public House Flint Hill One unbaked 9-inch pie crust 3 eggs, slightly beaten 1/2 cup Karo syrup (light or dark) 1/2 cup sugar 1 cup of Heidi’s Pumpkin Butter. . 2 T. melted butter 11. vanilla v 1 1/2 cups whole pecans Preheat oven to 350 degrees. Mix all ingredients except pecans and pour into unbaked pie shell. Top
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