In Krista's Kitchen
For this recipe you'll need: graham crackers, yolks, sugar, heavy cream, sugar, milk, cornstarch, vanilla extract, butter, cool whip, and cinnamon.
Whisk the graham cracker crumbs, salt and cinnamon in a medium bowl. Add melted butter and mix thoroughly Press the crumb mixture into the bottom and up the sides of a pie dish then bake for 10-12 minutes until crust is golden brown.
Making the Crust
Combine the granulated sugar and ¼ cup of water together in a medium sauce pot and stir gently. Cook over medium heat without stirring for about 10 minutes, swirling the pot occasionally. The mixture will turn an amber color.
Making the Filling
Remove the pot from the heat immediately when you have a dark golden brown or amber color then stir in the cream until combined.
Making the Filling
Whisk brown sugar, milk, cornstarch, vanilla and salt in a medium sauce pot over medium heat until boiling. Turn off the heat and add the butterscotch. Whisk this butterscotch mixture into the egg yolks.
Making the Filling
Strain the mixture through a fine mesh strainer into a medium heat proof bowl. Pour the mixture into the cooled pie crust then refrigerate overnight
Making the Filling
Whisk the cool whip and cinnamon together then top fully chilled pie. Sprinkle crumbled graham cracker on top of whipped cream for garnish and serve.
Finish the Pie
In Krista's Kitchen