cup crushed butter brickle or 1/3 cup toffee pieces, plus additional (to garnish)
Serving Size: 1 (201) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 216 g46 %
Total Fat 24.1 g37 %
Saturated Fat 11.1 g55 %
Cholesterol 93.6 mg
Sodium 256.1 mg
Dietary Fiber 0.9 g3 %
Sugars 39.7 g158 %
Protein 7.4 g
Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching. Cook until thick and creamy.
Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly to temper the eggs. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer.
Stir in butter and vanilla extract. Add camels to hot pudding; stir until caramels begin to melt. Add butter brickle pieces and stir. Caramels will not be completely melted or mixed inches Pour mix into baked pie shell.
Chill 3 to 4 hours.
To serve, whip cream and place a dollop on each piece of pie.
Sprinkle with additional butter brickle, if desired.