1 baked 9" pie shell
5 tablespoons cornstarch
3/4 cup sugar
2 3/4 cup whole milk
1 teaspoon vanilla
1 tablespoon butter
20 wrapped caramels
1/3 cup crushed butterbrickle or toffee
1 cup cream
Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to
prevent scorching, cook until thick and creamy.
Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly. Pour
egg mixture into remaining hot pudding. Stirring, cook 2-3 minutes longer. Stir. in butter
Unwrap caramels and add to hot pudding. Stir until caramels begin to melt. Add
butterbrickle pieces and stir (caramels will not be completely melted or mixed in). Pour
mix into baked pie shell. Chill 3-4 hours. To serve, whip cream and place a dollup on
each piece of pie. Sprinkle with additional butterbrickle, if desired.
* Using 3 egg yolks in place of whole eggs will create a smoother custard.