Butterscotch Pie

Directions

• Step 1 The Filling: Melt butter in a medium saucepan over medium heat until it begins to brown. Stir in the brown sugar. Add 1 1/2 cups hot water and whisk until the mixture comes to a boil. Continue to cook for 2 more minutes, remove from heat, and set aside. Combine cornstarch, flour, and salt in a small bowl. Whisk in 1/2 cup each heavy cream and milk until smooth and pour into the butter mixture. Whisk Continuously, over medium heat until the mixture comes to a boil and thickens about 3 minutes. Remove from heat. Lightly beat the egg yolks together in a medium bowl. Stream in 1/2 cup of the hot mixture while whisking in the egg yolk
• Step 2 Whisk the egg mixture with the milk mixture in the saucepan over medium heat for 1 minute. Remove from heat strain through a fine sieve, and stir in the vanilla. Pour into baked pie shell and chill until set.
• Step 3 Making the Cream topping:
• Step 4 Beat the remaining cup of heavy cream with the honey and confectioners’ sugar to stiff peaks. Spread over the cooled pie and chill until ready to serve.