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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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For quick sundaes, layer the graham cracker mixture with the butterscotch filling in parfait glasses. Ingredients:
1 1/2 cups graham cracker crumbs |
3/4 cup finely crushed butter brickle, candy bars, divided |
1/3 cup butter or 1/3 cup margarine, melted |
2 tablespoons sugar |
1 cup firmly packed light brown sugar |
1/2 cup cornstarch |
1/2 teaspoon salt |
2 1/2 cups milk |
1/2 cup butterscotch chips |
1 cup whipping cream, whipped |
Directions:
1. Preheat oven to 350*. Combine graham cracker crumbs, 1/2 c crushed candy, melted butter and sugar in a medium bowl; mix well. Lightly grease 9 inch pie plate; press crumb mixture on bottom and up side. Bake crust until lightly golden, 12-15 minutes. Cool on wire rack.
2. Combine brown sugar, cornstarch and salt in a medium saucepan; mix well. Add milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Reduce heat to low; simmer 2 minutes, stirring constantly. Remove from heat; stir in butterscotch chips. Cool to room temperature.
3. Fold butterscotch mixture into whipped cream. Spoon into pie crust.
4. Sprinkle with remaining crushed candy. Chill until well set, 4-6 hours. Store in refrigerator.
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