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MainRecipesThanksgiving | Butterscotch Mousse Pie

   Butterscotch Mousse Pie submitted by Mom Johnson
Wow...this is really yummy! Prepare this the day or night before you plan to serve it.

Filling: In a medium bowl, whisk the brown sugar with the cornstarch, salt and 1/2 cup half-and-half. Strain the half-and-half mixture through a fine sieve into a medium saucepan using a rubber spatula to press out any lumps of sugar. Whisk in the remaining 1 cup of hafl-and-half and the egg yolks. Cook the mixture over moderate heat, stirring constantly with a heatproof spatula until it is thick and bubbling, about 7 minutes. Off the heat, whisk in the butter and the vanilla. Scrape the pudding into a bowl and press a piece of plastic wrap directly on the surface. Refrigerate the pudding until chilled, at least 3 hours or overnight.

Make the crust: Preheat the oven to 350 degrees. Butter a 9-inch glass pie plate and dust with the bread crumbs, tapping out any excess. In a bowl, using an electric mixer, beat the egg yolks at high speed until thick and pale yellow, about 3 minutes. At high speed, gradually beat in 6 T. of the brown sugar, then beat at high speed until very thick, about 5 minutes longer. Beat in the flour and vanilla.
In a large bowl, using clean beaters, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining 2 T. of brown sugar and beat at high speed until stiff and glossy, about 2 minutes. Using a spatula, fold about 1/4 of the egg whites into the yolk mixture, then fold the mixture into the remaining whites until no streaks remain. Spread the mixture in the pie plate and smooth the top. Bake about 20 minutes until the soufflé has risen and fallen slightly and is golden and springy to the touch. Turn off the oven and leave the crust in for 5 minutes. Transfer the crust to a rack to cool completely, about 30 minutes.

Fill the crust with the pudding and refrigerate for at least 3 hours or overnight.

Just before serving, beat the heavy cream with the powdered sugar and vanilla until firm. Spoon cream over pudding. Cut into wedges and serve. Serves 8

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v Filling:
v 2/3 cup packed dark brown sugar
v 2 T. cornstarch
v Pinch of salt
v 1 1/2 cups half-and-half
v 2 large egg yolks
v 3 T. butter, cut into chunks
v 2 tsp. vanilla

v Crust:
v Fine, dry bread crumbs for dusting pie plate
v 4 large eggs, separated
v 1/2 cup packed dark brown sugar
v 2 T. flour
v 1 tsp. vanilla
v Pinch of salt

v Topping:
v 1 cup heavy cream
v 1-2 T. powdered sugar
v 1 tsp. vanilla

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