Cups light-brown sugar
Tablespoons all-purpose flour
Cups Cold Heavy Cream
Cup Unsalted Butter
teaspoon vanilla extract
(9-inch) pre-baked pie shell
Whipped Cream Topping:
Tablespoons Confectioner's Sugar
cup butterscotch morsels, plus more for topping
Tip: Dress up this pie with a sprinkle of toasted nuts or grated chocolate or butterscotch morsels.
1. Make the filling. Melt the butter in a medium saucepan over medium heat until i begins to brown. Stir in the brown sugar. Add 1 1/2 cups hot water and whisk until the mixture comes to a boil. Continue to cook for 2 more minutes, remove from heat, and set aside. Combine the cornstarch, flour, and salt in a small bowl. Whisk in 1/2 cup each of heavy cream and milk until smooth and pour into the butter mixture. Whisk continuously, over medium heat until the mixture comes to a boil and thickens--about 3 minutes. Remove from heat. Lightly beat the egg yolks together in a medium bowl. Stream in 1/2 cup of the hot mixture while whisking the egg yolks. Whisk the egg mixture with the milk mixture in the saucepan over medium heat for 1 minute. Remove form heat strain through a fine sieve, and stir in the vanilla. Pour into the Baked Pie Shell, and chill until set. 2. Make the cream topping. Beat the remaining cup of heavy cream with the honey and confectioner's sugar to stiff peaks. Spread over the cooled pie and chill until ready to serve.