* Exported from MasterCook * Midwestern Butterscotch Cream Pie Recipe By : Classic Home Desserts Serving Size : 8 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 1/2 cups graham cracker crumbs 2 tablespoons sugar 6 tablespoons unsalted butter -- melted FILLING: 3/4 cup dark brown sugar 1/3 cup cornstarch 3 cups milk 4 large egg yolks 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 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. - - - - - - - - - - - - - - - - - -