*  Exported from  MasterCook  *

                          Butterscotch Cream Pie

Recipe By     : Bakers' Dozen (Nick Malgieri) Show #1A19
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Filling:
   2 1/2  c             Milk
     2/3  c             Light brown sugar
   1      pn            Salt
     1/3  c             Corn starch
   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.

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 corn starch, then eggs.
Return milk and sugar mixture to a boil over low heat then whisk
about 1/3rd 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 F. 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 heavy duty
mixer fitted with the whisk. Spread the cream over the filling,
making sure it touches the edges of the crust all around.


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