Butterscotch Pudding Pie

Makes 2 pies

4.5 hours

Crust:

• 25 graham crackers (broken into pieces) or 3 1/4 cups graham crackers crumbs
• 1/4 cup firmly packed dark brown sugar
• 12 tablespoons unsalted butter (1 1/2 sticks)

Whipping Cream:

• · 1 pint whipping cream
• · ¼ cup powdered sugar
• · 1 tbls vanilla extract

Butterscotch pudding: Recipe courtesy "Joy of Cooking":

• 5 tablespoons unsalted butter
• 3/4 cup firmly packed dark brown sugar
• 3/4 cup heavy cream
• 2 1/4 cups milk
• 1/8 teaspoon salt
• 2 tablespoons water, plus 1/4 cup
• 1 package powdered unflavored gelatin, about 2 1/2 teaspoons
• 1 1/2 teaspoons vanilla extract
• 1/4 cup packed cornstarch

Crust:

Mix Graham cracker crumbs, butter, and brown sugar together well. Press into pie plates. Bake at 350 for 15 minutes and allow cooling before adding pudding.

To make the pudding:

In a small medium saucepan, melt the butter over medium heat. Whisk in the dark brown sugar and cook, stirring, until melted and bubbly. Gradually add in the heavy cream and stir over low heat until the butterscotch is dissolved. Whisk in the milk and salt. Remove from the heat and set aside until lukewarm. Pour the 2 tablespoons of water into a small bowl and sprinkle the gelatin over the top, do not stir. Set aside to let the gelatin bloom.

In a small bowl, whisk together the cornstarch and the remaining 1/4 cup water. Stir the cornstarch mixture into the butterscotch mixture. Cook, stirring constantly, over medium-high heat until the mixture thickens. Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minute. Remove from the heat and stir in the gelatin mixture and vanilla. Whisk until smooth. Cover the surface of the pudding with plastic wrap and store in the refrigerator. Allow to set for 4 hours.

Whipping cream:

Beat whipping cream and vanilla to stiff peaks adding powered sugar a little at a time until fully incorporated. Spread over top of pie when pudding is set.