BUTTERSCOTCH PIE

Steps:

• 1. Preheat oven to 350 degrees. Crush Belvita breakfast biscuits and mix with the melted butter. Press firmly into a 9 inch pie plate. Bake for 10-11 minutes. Fully cool while you make the butterscotch pudding.
• 2. In a large saucepan combine the brown sugar, cornstarch, salt, cream and milk. Cook over medium heat just until the mixture thickens; whisking constantly. Reduce heat to medium low. Add 2-3 tablespoons of the hot pudding mix to the eggs yolks while whisking until thoroughly incorporated. Repeat the procedure several times until the egg yolks are warmed thoroughly. Slowly whisk the egg yolk mixture into the pudding mixture on the stove cooking for about 2-3 minutes.
• 3. Remove from the heat and whisk in the butter and the vanilla. Continue whisking to cool it down slightly. Pour the pudding mixture into the crust and cover the top of the pie with plastic wrap. Fully cool before placing in the refrigerator to chill overnight.
• 4. Using a hand mixer or a stand mixer with the whisk attachment on medium high speed beat heavy whipping cream, powdered sugar and vanilla until medium to stiff peaks form. Gently spread over the top of the pie and sprinkle with the reserved Belvita breakfast biscuit crushed.