Butterscotch Cream Pie Recipe

Butterscotch Cream Pie Recipe

Ingredients:

For 9 inch Pie Filling:
1 c of sugar (brown)
1/2 tsp of salt
1/4 c of cornstarch
1 c of water
1-2/3 c of milk (whole)
1/3 c of butter (unsalted)
3 pcs of egg yolks; beaten slightly
1-1/2 tsps of vanilla extract

For 8 inch Pie Filling:
3/4 c of sugar (brown)
1/2 tsp of salt
3 Tbsps of cornstarch
3/4 c of water
1-1/4 c of milk (whole)
1/4 c of butter (unsalted)
2 pcs of egg yolks; beaten slightly
1 tsp of vanilla extract

Instructions:

Preheat the oven (400 degrees F). Combine cornstarch, salt, and sugar inside a saucepan; mix thoroughly then gradually add milk and water, while constantly stirring. Add the butter and cook above moderate heat till mixture boils and becomes thick. Let it continue to boil for a min.

Take out from the heat then gradually add one-half of the mixture onto the bowl with yolks, while constantly stirring. Blend onto the saucepan and let it boil again while constantly stirring. Take out from the heat then add vanilla; blend thoroughly.

Pour onto the crust and place inside the refrigerator till chilled. Spread whipped topping on top and decorate nuts.

>> Butterscotch Cream Pie Recipe