Midwestern Butterscotch Cream Pie
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons unsalted butter — melted
3/4 cup dark brown sugar
1/3 cup cornstarch
3 cups milk
4 large egg yolks
1 pinch salt
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter
WHIPPED CREAM TOPPING:
2/3 cup heavy cream — well chilled
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Preheat the oven to 350ºF. 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.
Classic Home Desserts
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