Butterscotch Coffee Cream Pie

[Loupy]

Butterscotch Coffee Cream Pie
By Taylor, Taylor Takes a Taste @ goboldwithbutter.com/

Pies come in a wide variety of fillings hidden beneath a layer of flaky crust or fluffy whipped cream. It is sometimes a mystery what lies inside. This Butterscotch Coffee Cream pie is one of those delightful mysteries that will have your guests intrigued and curious to try a sample. The buttery graham cracker crust is subtly flavored with coffee to provide a pleasant twist. Atop the crust sits a thick, rich, melt in your mouth butterscotch filling. These layers are topped with fluffy whipped cream. This pie is great for any entertaining occasion you are going to. A chilled slice on a hot summer day is the perfect end to any meal.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Yield: 1 9-inch pie
Serving Size: 1 slice



Ingredients
For crust:
1 1/3 cups graham cracker crumbs
3 tablespoons dark brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 teaspoon espresso powder
For filling:
2/3 cup granulated sugar
1/4 cup water
6 egg yolks
1/3 cup light brown sugar
4 tablespoons plus 2 teaspoons corn starch
1/4 teaspoon salt
1/2 cup heavy cream
3 cups whole milk
1 teaspoon espresso powder
3 tablespoons unsalted butter
1 teaspoon vanilla
For whipped cream topping:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

Directions
To prepare crust:
Preheat the oven to 350°F.
To work bowl of food processor add graham cracker crumbs, brown sugar and salt.
Pulse to blend.

In separate bowl, combine melted butter, vanilla and espresso powder.
Stir to mix.
Pour butter mixture over graham cracker crumbs.
Pulse the processor until the mixture resembles wet sand.
Pour crust mixture into 9-inch pie shell.
Using fingers or back of measuring cup, press mixture evenly into bottom and sides of pie pan.
Bake crust for 15 minutes.
Remove from oven and set aside to cool.

To prepare filling:

Place granulated sugar and water in medium heavy bottomed saucepan.
Cook over high heat for 6 to 8 minutes, stirring frequently, until sugar liquifies and turns light golden color.
While sugar is cooking, combine egg yolks, cornstarch, brown sugar and salt in medium bowl.
Stir until well blended.
Set aside.

After sugar has cooked, remove from burner and add heavy cream.
Stir until cream and sugar blend.
In separate bowl, combine milk and espresso powder, stirring well.
Add milk to cream and sugar mixture.
Return milk and sugar mixture to burner and cook over medium heat.
Stir until all cooked sugar is melted and completely mixed into milk and cream.
Remove mixture from the heat.

Temper egg mixture by adding 1/4 cup of hot milk mixture at a time, stirring well after each addition,

until a total of 1 cup has been added.
Pour tempered eggs into remaining milk and sugar mixture.
Stir to mix.
Bring filling mixture to boil and immediately reduce heat to medium low.
Cook, stirring constantly, 6-8 minutes until very thick.
Remove from heat.
Add butter and vanilla and stir to blend.

Strain mixture through mesh sieve.
Spoon filling evenly into prepared pie shell.
Chill pie uncovered, for at least 2 hours.

Prior to serving pie, prepare whipped cream topping.
In metal bowl, combine heavy cream, powdered sugar and vanilla.
Whip cream using a whisk or electric mixer until stiff peaks form.
Spread whipped cream onto top of pie.
Chill pie, lightly covered, for at least 2 hours, or until ready to serve.