Butterscotch Pie

Ingredients
1 1/2 cups brown sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups milk
2 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 (9-inch) pre-baked pie shell
1/4 cup butterscotch morsels, plus more for topping
Whipped cream, recipe follows


Directions
1. In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.


2. In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.


3. Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.


4. Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.


Whipped Cream
1 cup heavy cream
1/4 cup powdered sugar


Using a hand mixer, whip together the heavy cream and sugar until light and fluffy.

SOURCE


Pie- فطيره

Aunt Peggy's Cheesecake with Praline Topping

Ingredients

Crust:

• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon sugar

Filling:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Praline Topping:

• 2 tablespoons light brown sugar
• 2 tablespoons cornstarch
• 1 cup dark corn syrup
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Crust:

In a medium bowl combine the butter, crumbs, and sugar until well blended. Press into the bottom and 1-inch up the sides of a 9-inch springform pan, using the back of a large spoon.

Filling:

In a large bowl, using a hand mixer, beat the cream cheese, sugar, eggs, and vanilla until creamy. Pour into the prepared crust and bake for 35 to 45 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve.

Praline Topping:

In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly.

Ladle the praline topping over the cooled cheesecake and serve. Store any leftovers in the refrigerator.

SOURCE

Cream Cheese