Butterscotch Pudding Pie
It rained yesterday. What a bummer for July 4th weekend! No swimming or grilling or just sitting outside to enjoy the warm weather and sunshine.
So my granddaughter Lila and I made this Butterscotch Pudding Pie and granddaughter Nina helped make the whipped cream. Then they licked the bowl, of course.
Sweet.
Butterscotch Pudding Pie
1 9-inch fully baked pie crust
3 cups whole milk
2/3 cup brown sugar
1/3 cup cornstarch
1/4 teaspoon salt
1-1/2 tablespoons butter
2 teaspoons vanilla extract
1 cup heavy cream
1 teaspoon sugar
Heat 2-1/2 cups of the milk in a saucepan over medium heat for several minutes until the milk is hot and bubbles form around the edges. In the meantime, mix the brown sugar, cornstarch and salt together with a whisk to blend ingredients thoroughly. Pour in the remaining 1/2 cup milk and whisk the ingredients into a pasty consistency. Add the heated milk and whisk ingredients thoroughly. Return the mixture to the pan and cook, stirring occasionally with a whisk, over medium heat for a minute or two or until the mixture is thick and is bubbling. Remove the pan from the heat and stir in the butter. Let cool for at least 10 minutes. Stir in the vanilla extract and spoon the pudding into the baked pie crust. Refrigerate until cold. Whip the cream and sugar until thick. Spread on top of the pie. Makes 8-10 servings