Creamy Butterscotch Pie Recipe

Creamy Butterscotch Pie Recipe
With a unique Belvita breakfast biscuit crust and a luscious butterscotch filling, this pie is sure to impress!

Ingredients:

4 1.76 ounce packages of Belvita breakfast biscuits, 1 biscuit reserved for topping
6 tablespoons melted butter
¾ cup dark brown sugar
⅓ cup cornstarch
½ teaspoon salt
½ cup heavy cream
2 cups whole or 2% milk
4 large egg yolks, beaten
1 teaspoon vanilla extract
1 tablespoon butter
1 1/3 cups whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions:
Prepare the Crust: Preheat your oven to 350°F (175°C). Crush the Belvita breakfast biscuits and mix with the melted butter. Press firmly into a 9-inch pie plate and bake for 10-11 minutes. Allow to cool completely while you prepare the filling.
Make Butterscotch Pudding: In a medium saucepan, combine brown sugar, cornstarch, salt, cream, and milk. Cook over medium heat until the mixture thickens, whisking constantly. Reduce heat to medium-low.
Temper Egg Yolks: Gradually whisk 2-3 tablespoons of the hot pudding mixture into the beaten egg yolks to temper them. Continue this process several times until the egg yolks are warmed. Slowly whisk the tempered egg yolks back into the pudding mixture on the stove, cooking for an additional 2-3 minutes.
Finalize Pudding: Remove the pudding from heat. Whisk in butter and vanilla extract, and continue whisking to cool the mixture slightly. Pour the pudding into the prepared crust. Cover the pie with plastic wrap, making sure the wrap touches the surface to prevent a skin from forming. Chill overnight in the refrigerator.
Whip Cream Topping: Using a mixer on medium-high speed, beat the whipping cream, powdered sugar, and vanilla until medium to stiff peaks form. Spread the whipped cream over the fully chilled pie.
Garnish: Sprinkle the top with crushed reserved Belvita breakfast biscuit for a delightful crunch.