CLASSIC BUTTERSCOTCH PIE

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INGREDIENTS

• • Baked & cooled single piecrust, store bought or homemade

• • 1¼ cups packed dark brown sugar, divided
  • ¼ cup unsalted butter
  • ¼ teaspoon kosher salt
  • 1/3 cup all-purpose flour
  • 1 teaspoon cornstarch
  • 2 cups whipping cream
  • 3 large egg yolks
  • 3 tablespoons unsalted butter, cut up
  • 1 teaspoon vanilla

• • 2 cups whipping cream
  • 2 tablespoons confectioner’s (powdered) sugar
  • ½ teaspoon vanilla extract

• • 1 cup chopped honey roasted pecans

INSTRUCTIONS

1. 1. In a medium saucepan, combine ½ cup brown sugar and ¼ cup butter. Cook over low heat until butter melts and mixture is smooth. Stir continuously. Remove from heat.
   2. Combine the remaining ¾ cup brown sugar, flour and cornstarch in a small bowl and mix well.
   3. Add the flour mixture to the butter mixture – stir until incorporated. Whisk while adding 2 cups whipping cream. Return saucepan to medium heat and stir or whisk until thickened and bubbly.
   4. Reduce heat to low, and cook 2 minutes more while stirring. Remove mixture from heat.
   5. In a small bowl, lightly beat the egg yolks. Very slowly, and while quickly whisking, incorporate 1 cup of the hot filling into the egg yolks. Add the yolk mixture to the brown sugar/butter mixture in the saucepan.
   6. Turn heat to medium, stir constantly and bring the mixture to a gentle boil. Once the mixture comes to a boil, reduce heat to low and cook for 2 more minutes. Remove from heat and stir in 3 tablespoons butter and 1 teaspoon vanilla. Cool to touch then pour the butterscotch filling into the baked, cooled pie shell. Cover the pie with plastic wrap. Refrigerate at least 2 hours or overnight before serving.

1. 1. In a large mixing bowl, beat 2 cups whipping cream, 2 tablespoons powdered sugar and ½ teaspoon vanilla extract, with an electric mixer, until soft peaks form.

1. Remove plastic wrap from pie and top with the whipped cream topping.
2. Sprinkle pecans on top. Serve immediately.
3. Enjoy!

Source : thecookierookie.com