- 3/4 cup pretzel crumbs
- 3/4 cup graham cracker crumbs
- 2 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter, melted
- 3/4 cup packed dark brown sugar
- 1/4 cup cornstarch
- Pinch of salt
- 3 large egg yolks
- 2 cups whole milk
- 2 Tablespoons cold butter, diced
- 2 teaspoons pure vanilla extract
- 1 cup cold heavy cream
- 3 Tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Preheat oven to 350. In medium bowl, toss together the pretzel crumbs and graham cracker crumbs with the sugar. Stir in the melted butter until evenly moist. Transfer to a 9″ pie pan and press to line the bottom and sides evenly..Bake 8-10 minutes. Remove from oven and allow to cool on wire rack.
Whisk together the brown sugar, cornstarch and salt in a medium bowl. Add the egg yolks and 1/2 cup of the milk. Whisk until blended.
In a large saucepan, bring the rest of the 1 1/2 cups milk just to a boil over medium heat. Immediately remove from the heat and pour the hot milk into the egg mixture in a very thin stream, whisking constantly to avoid scrambling the eggs. Scrape the mixture back into the saucepan and heat over medium heat, stirring constantly, until it returns to a boil and the mixture thickens, about 5 minutes.
Remove from the heat and add the butter and the vanilla, then whisk until the filling is smooth.
Pour the filling into the cooled pie crust. Using the back of a wooden spoon, smooth the filling out evenly. Place plastic wrap flush to the surface of the pie filling in order to avoid a film developing on top. Refrigerate for at least 2 -4 hours to ensure it is set and cold.
Whipping topping:*See note below
When ready to serve the pie, make the whipped cream topping. Beat the whipping cream in a large bowl with electric mixer until soft peaks form. Add the powdered sugar and vanilla, then continue to beat until peaks or thickened. Spread over top of pie.
Cut into slices and serve.
I actually do not add vanilla to whipped cream anymore, I think you taste the filling a little more with just adding the powdered sugar.
Also, if you want to mix up the whipping cream a few hours before serving, beat it well and then cover it with Press N Seal, tightly and it will stay whipped, without watering, for about 4-5 hours. Then spread over pie just before serving.
Thank you Seededatthetable.com for this delicious recipe…