Shelly's Recipe

BUTTERSCOTCH FALL PIE

Category: Pies - Cream and Custard

3 1/2 cups evaporated milk
2 cups heavy cream
1 cup dark brown sugar, packed
8 egg yolks
3/4 cup cornstarch
1 1/2 cups butterscotch chips
2 tbsp vanilla extract
1/2 cup butter, softened

Chocolate Pie Crust (recipe follows)

In a heavy-bottomed large saucepan (or a Dutch oven), heat evaporated milk, heavy cream and brown sugar over medium heat. When mixture comes to a simmer, remove from heat.

In a medium bowl, whisk the egg yolks until combined. Very slowly, drizzle 1 cup of the milk mixture into the egg yolks, whisking constantly to keep the eggs from cooking. Whisk in the cornstarch until completely dissolved. Gradually, pour the yolk mixture back into the hot milk mixture in a slow steady stream, whisking constantly as you pour. Stir in the butterscotch chips, vanilla and butter. Return to medium heat, stirring gently but constantly with a whisk until the mixture is thickened to a pudding consistency.

Spoon mixture into prepared chocolate pie crust. Press plastic wrap directly on the surface of the pudding filling. Place it in the refrigerator for at least 3 hours, or up to 48 hours.

Chocolate Pie Crust: Preheat oven to 300. In a large bowl, mix 2 cups graham cracker crumbs, 1 cup cocoa powder, 1 cup brown sugar, 1 tsp salt, 1/2 cup melted butter and 2 tsp vanilla. Combine until mixture forms a dough. Press dough into the bottom and all the way up the sides of a 9 1/2 -inch springform pan that is 2 1/2 inches deep. (Do not use a shallow tart pan, as there is a lot of filling.) Bake crust for 5 minutes.