The best delicious Midwestern Butterscotch Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Midwestern Butterscotch Cream Pie recipe today!
Hello my friends, this Midwestern Butterscotch Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Midwestern Butterscotch Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Midwestern Butterscotch Cream Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Midwestern Butterscotch Cream Pie.
Ready to make this Midwestern Butterscotch Cream Pie Recipe? Let’s do it!
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-CRUST-
1 1/2 c Graham cracker crumbs 6 tb Unsalted butter — melted
2 tb Sugar
FILLING
3/4 c Dark brown sugar pn Salt
1/3 c Cornstarch 1 1/2 ts Vanilla extract
3 c Milk 2 tb Unsalted butter
4 lg Egg yolks
WHIPPED CREAM TOPPING
2/3 c Heavy cream — well chilled 1/2 ts Vanilla extract
1 tb Powdered sugar
Preheat the oven to 350. In a bowl, combine the graham cracker
crumbs, sugar, and butter; toss to moisten the crumbs. Press evenly
into a buttered 10″ pie pan, reaching up to but not over the rim.
Bake for 10 minutes. Cool the crust completely on a wire rack.
Meanwhile, stir together the 1/2 cup of the brown sugar and the
cornstarch in a bowl. Stir in 1/4 cup of the milk and the egg yolks;
set aside. Bring the remaining 2 3/4 cups milk, the remaining 1/4
cup brown sugar and the salt to a boil in a saucepan over medium
heat. When the milk is boiling, add a splash to the egg yolk mixture
in the bowl and whisk well. Repeat the process 2 to 3 times. Scrape
the mixture into the saucepan and bring to a boil, whisking
constantly. Be sure to whisk around the edges of the pan. Boil,
whisking, for 2 minutes. Strain the custard into a clean bowl. Whisk
in the vanilla and butter until smooth. Place a sheet of wax paper
or plastic wrap directly on the surface of the custard to prevent
skin forming; refrigerate until cooled, about 2 hours. Pour the
cooled custard into the crust. Top with wax paper or plastic; chill.
Up to 1 hour before serving, whip the cream and powdered sugar until
nearly stiff; stir in the vanilla. Pipe or spoon a wide border around
the edge of the pie. Chill until needed and serve cold.
Yields
8 servings
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