*  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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