Butterscotch Cream Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), fully baked and cooled
• 2 cups whole milk
• 1 cup packed brown sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 3 tbsp butter, 1 tsp vanilla extract, 1/4 tsp salt
• 1 cup heavy cream, whipped with 2 tbsp sugar (for topping)

Instructions

1. 1If not using a pre-baked crust, blind-bake the crust at 400°F (205°C) with pie weights for 15 minutes, remove the weights, and bake 5 more minutes until golden. Cool completely.
2. 2Melt the butter and brown sugar together in a saucepan over medium heat until bubbling, about 2 minutes.
3. 3Whisk in the milk, cornstarch, and egg yolks.
4. 4Cook, whisking constantly, until thickened and bubbling, about 8 minutes, then stir in the vanilla and salt.
5. 5Pour the warm filling into the cooled crust and press plastic wrap directly onto the surface to prevent a skin from forming.
6. 6Refrigerate at least 4 hours, or until fully chilled and set.
7. 7Top with sweetened whipped cream before serving.

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