Butterscotch Cream Pie

* Exported from MasterCook *

Butterscotch Cream Pie

Recipe By : BAKERS' DOZEN (NICK MALGIERI)SHOW #1A19
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Filling:
2 1/2 cups milk
2/3 cup light brown sugar
1 Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter -- softened
2 teaspoons vanilla extract
Topping:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

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

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