Creme Brulee Pie
- 3 tablespoons cornstarch
- 1 2/3 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks, beaten
- 1 tablespoons butter
- 1 tablespoon vanilla extract
- 1 (9-inch) pastry shell, baked and cooled
- 1/4 to 1/3 cup sugar
- Sweetened whipped cream, to garnish
In a heavy saucepan, dissolve the cornstarch in the cream; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat add butter and vanilla. Pour into pastry shell and chill for 2 or more hours. Top with sugar and brown under the broiler. Garnish with sweetened whipped cream around the edge. Refrigerate leftovers.
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Recipe courtesy of Dionna Hurt