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Butterscotch Cream Pie
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Rating: 4.0/5 (27 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 241
% Daily Value**
Total Fat 12g
19%
Saturated Fat 7g
10%
Unsaturated Fat 1g
Cholesterol 129mg
43%
Sodium 98mg
4%
Total Carbohydrate 28g
9%
Dietary Fiber 0g
0%
Sugars 23g
Protein 6g
Vitamin A  8%Vitamin C  0%
Calcium  12%Iron  3%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butterscotch Cream Pie

Recipe Tags: Pie Recipes

Date Added: May 25, 2016
This is a very good desert to have. Everyone can try this with simple ingredients available easily. Surperb taste and can enjoy by having this.

Ingredients:

2 1/2 cups Milk
2/3 cup Light Brown Sugar
1 pinch Salt
1/3 cup Cornstarch
3 Eggs lg
4 tablespoons Unsalted Butter softened
1 cup Heavy Cream
2 tablespoons Sugar
3 teaspoons Extract Of Vanilla
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Directions:

1. Prepare and bake the crust.

2. 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.

3. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs.

4. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture.

5. 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.

6. Allow to boil, whisking constantly, for about 30 seconds.

7. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl.

8. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees.

9. Spread the cooled filling evenly in the cooled crust.

10. To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak.

11. Use a hand mixer on medium speed or a heavy duty mixer fitted with the whisk.

12. Spread the cream over the filling, making sure it touches the edges of the crust all around.

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Dietary Notes:
This recipe is very low-sodium with 98.25mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Corn, Natural Sweeteners allergies.
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