Butterscotch Pie

Whisk together brown sugar, heavy cream, and butter. Stir constantly to keep the ingredients from burning.

Boil the ingredients, then reduce to a simmer. Continue simmering until slightly thickened. Remove from heat.

Whisk in milk and reserve 2 tablespoons of milk for later.

Combine cornstarch, egg yolks, salt and remaining 2 tablespoons of milk until smooth.

Heat the sugar mixture over low-medium heat, and whisk in the egg mixture.

Add vanilla, and stir to combine.

Transfer the custard to a prepared crust. Cool at room temperature for 1-2 hours.  Then, transfer to the refrigerator.

Serve with whipped cream and butterscotch chips.

For more recipes, visit Berly's Kitchen!