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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 8 |
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A great pie that's easy to make. In place of 2 whole eggs, three yolks produces a smoother filling. Ingredients:
1 (9 inch) pie shells, baked |
5 tablespoons cornstarch |
3/4 cup granulated sugar |
2 3/4 cups whole milk |
2 eggs or 3 egg yolks |
1 teaspoon vanilla extract |
1 tablespoon butter |
20 caramels, unwrapped |
1/3 cup crushed butter brickle or 1/3 cup toffee pieces, plus additional (to garnish) |
1 cup cream |
Directions:
1. Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching. Cook until thick and creamy.
2. Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly to temper the eggs. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer.
3. Stir in butter and vanilla extract. Add camels to hot pudding; stir until caramels begin to melt. Add butter brickle pieces and stir. Caramels will not be completely melted or mixed inches Pour mix into baked pie shell.
4. Chill 3 to 4 hours.
5. To serve, whip cream and place a dollop on each piece of pie.
6. Sprinkle with additional butter brickle, if desired.
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