Butterscotch cream pie

 
                           Butterscotch Cream Pie
 
 Recipe By     : BAKERS' DOZEN (NICK MALGIERI)SHOW #1A19
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Filling:
    2 1/2  cups          milk
      2/3  cup           light brown sugar
    1      Pinch         salt
      1/3  cup           cornstarch
    3      large         eggs
    4      tablespoons   unsalted butter -- softened
    2      teaspoons     vanilla extract
                         Topping:
    1      cup           heavy cream
    2      tablespoons   sugar
    1      teaspoon      vanilla extract
 
 Prepare and bake the crust.
 
 To make the 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
 cornstarch, then eggs. Return milk and sugar mixture to a boil over
 low heat then whisk about a third 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 degrees.  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 heavyduty mixer fitted with the whisk. Spread the
 cream over the filling, making sure it touches the edges of the crust
 all around.  
 
 Yield: One 9 inch pie
 
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