Midwestern butterscotch cream pie

8 servings

Ingredients

Quantity Ingredient
1½ cup Graham cracker crumbs
2 tablespoons Sugar
¾ cup Dark brown sugar
⅓ cup Cornstarch
3 cups Milk
4 larges Egg yolks
⅔ cup Heavy cream -- well chilled
1 tablespoon Powdered sugar
6 tablespoons Unsalted butter -- melted
pinch Salt
1½ teaspoon Vanilla extract
2 tablespoons Unsalted butter
½ teaspoon Vanilla extract

Directions

CRUST

FILLING

WHIPPED CREAM TOPPING

Preheat the oven to 350. In a bowl, combine the graham cracker crumbs, sugar, and butter; toss to moisten the crumbs. Press evenly into a buttered 10" pie pan, reaching up to but not over the rim.

Bake for 10 minutes. Cool the crust completely on a wire rack.

Meanwhile, stir together the ½ cup of the brown sugar and the cornstarch in a bowl. Stir in ¼ cup of the milk and the egg yolks; set aside. Bring the remaining 2¾ cups milk, the remaining ¼ cup brown sugar and the salt to a boil in a saucepan over medium heat. When the milk is boiling, add a splash to the egg yolk mixture in the bowl and whisk well. Repeat the process 2 to 3 times. Scrape the mixture into the saucepan and bring to a boil, whisking constantly. Be sure to whisk around the edges of the pan. Boil, whisking, for 2 minutes. Strain the custard into a clean bowl. Whisk in the vanilla and butter until smooth. Place a sheet of wax paper or plastic wrap directly on the surface of the custard to prevent skin forming; refrigerate until cooled, about 2 hours. Pour the cooled custard into the crust. Top with wax paper or plastic; chill.

Up to 1 hour before serving, whip the cream and powdered sugar until nearly stiff; stir in the vanilla. Pipe or spoon a wide border around the edge of the pie. Chill until needed and serve cold.

Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (23:00) (159) Fido: Cooking

Related recipes