Butterscotch cream pie
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Butterscotch cream pie
  Butterscotch    Pie    Creams  
Last updated 6/12/2012 12:42:16 AM. Recipe ID 1245. Report a problem with this recipe.
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      Title: Butterscotch cream pie
 Categories: 
      Yield: 1 Servings
 
  2 1/2 c  Milk
    2/3 c  Light brown sugar
      1 pn Salt
    1/3 c  Cornstarch
      3 lg Eggs
      4 tb Unsalted butter -- softened
      2 ts Vanilla extract
           Topping:
      1 c  Heavy cream
      2 tb Sugar
      1 ts 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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Recipe ID 1245 (Apr 03, 2005)

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