Recipe Archives->Pies->Butterscotch Cream 02

Butterscotch Cream Pie
Serving Size  : 8

1/2 cup butter, softened
1 1/3 cups dark brown sugar, firmly packed
1/4 teaspoon salt
1/3 cup cornstarch
6 egg yolks, slightly beaten
2 cups milk
2 cups light cream
1 1/3 teaspoons vanilla extract
1 cup whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
10" or deep 9" baked pie shell

Melt 6 tablespoons of the softened butter in a heavy saucepan, then
dump in the brown sugar.  Cook and stir over low heat for about 2
minutes, until the mixture is bubbly and syrupy.  Set aside, off
heat.

Place the salt and cornstarch in a small bowl along with the egg
yolks and 4 tablespoons of the milk.  Stir them together with a
fork or wire whisk until the cornstarch is completely dissolved.
Stir in the remaining milk and the cream.  Bring the brown-sugar
mixture back to a boil, then, averting your face because of possible
spatter, pour in the milk-cream-and-egg yolk mixture.  Cook over
medium heat, stirring constantly, until the mixture comes back to
a boil.  Reduce heat, and continue to cook and stir for 3 more
minutes.  Remove from heat and add the remaining 2 tablespoon butter
and the vanilla.  Let cool for about 10-15 minutes, stirring
occasionally.  Pour into the baked pie shell and chill several hours
in refrigerator until firm.

Whip cream in a chilled bowl with chilled beaters until soft peaks
form.  Add the 2 tablespoons sugar and 1/2 teaspoon vanilla extract,
and continue beating until very stiff.  Spread over filling and
return to refrigerator until serving time.

Printable version: butterscotch-cream02.txt.