Butterscotch Cream Pie

Ingredients

FILLING
1⁄2 cup evaporated milk
1⁄4 cup cornstarch
1⁄4 teaspoon salt
5 large egg yolks
6 tablespoons unsalted butter
1 cup packed (7 ounces) light brown sugar
2 cups whole milk
1-1⁄2 teaspoons vanilla extract
1 recipe CLASSIC SINGLE-CRUST PIE DOUGH FOR CUSTARD PIES, fully baked and cooled
TOPPING
1 cup heavy cream, chilled
2 tablespoons confectioners’ sugar
1⁄2 teaspoon vanilla extract

Instructions

Whisk evaporated milk, cornstarch, and salt together in medium bowl, then whisk in egg yolks.
Stir butter and brown sugar together in medium saucepan and cook over medium heat until mixture turns creamy and begins to bubble vigorously, about 5 minutes. Slowly whisk in milk until sugar has dissolved. Slowly whisk in evaporated milk mixture and continue to cook, whisking constantly, until mixture thickens slightly, about 1 minute. Off heat, whisk in vanilla. Let mixture cool until just warm, stirring often, about 5 minutes.
Pour warm filling into cooled prebaked pie crust. Lay sheet of plastic wrap directly on surface of filling and refrigerate pie until filling is chilled and set, about 4 hours.
FOR THE TOPPING: Once pie is chilled, use stand mixer fitted with whisk to whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively over top of pie.

Butterscotch Cream Pie

Ingredients

Instructions

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