Butterscotch Cream Pie

Ingredients

Filling

• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 cup evaporated milk
• 5 large egg yolks
• 6 tbsp unsalted butter
• 1 cup packed light brown sugar
• 2 cups whole milk
• 1 1/2 tsp vanilla extract
• 1 prebaked pie crust coated in graham cracker crumbs

Whipped Cream Topping

• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Dissolve the cornstarch and salt in the evaporated milk; whisk in the egg yolks and set aside.
2. Meanwhile, heat the butter and brown sugar in a medium saucepan over medium heat until an instant-read thermometer reads 220°F, about 5 minutes. Gradually whisk in the whole milk. Then gradually whisk in the cornstarch mixture. Continue cooking and stirring until the mixture comes to a boil; cook one minute longer. Remove from heat and stir in the vanilla.
3. Pour the filling into a shallow pan (another pie pan works well). Press a cut-to-fit piece of parchment paper directly onto the top of the custard to prevent a skin. Cool until warm, 20-30 minutes.
4. Pour the filling into the prepared pie shell and again place a cut-to-fit piece of parchment on top. Refrigerate until completely chilled, at least 3 hours.
5. When ready to serve, beat the heavy cream, powdered sugar and vanilla in a chilled bowl with an electric hand mixer on high speed until barely stiff peaks form. Spread on top of the pie. Drizzle with chocolate sauce if desired.

Source: Foodtastic Mom