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“A great pie that's easy to make. In place of 2 whole eggs, three yolks produces a smoother filling.”
READY IN:
4hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (9 inch) pie shells, baked
  • 5 tablespoons cornstarch
  • 34 cup granulated sugar
  • 2 34 cups whole milk
  • 2 eggs or 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 20 caramels, unwrapped
  • 13 cup crushed butter brickle or 13 cup toffee pieces, plus additional (to garnish)
  • 1 cup cream

Directions

  1. Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching. Cook until thick and creamy.
  2. Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly to temper the eggs. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer.
  3. Stir in butter and vanilla extract. Add camels to hot pudding; stir until caramels begin to melt. Add butter brickle pieces and stir. Caramels will not be completely melted or mixed inches Pour mix into baked pie shell.
  4. Chill 3 to 4 hours.
  5. To serve, whip cream and place a dollop on each piece of pie.
  6. Sprinkle with additional butter brickle, if desired.

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