Butterscotch Brulee Pie

Last Wednesday was Pi Day. I'm always looking for a good excuse to cook something special so I definitely took the opportunity to make a pie. I got on the internet and looked at a bunch of pie recipes. I found a lot of recipes that need to surely be tried in the future, but this particular recipe won and was made for Pi day. It was DELICIOUS! Mine didn't hold together quite as well as the picture of the one on the original site, but it tasted great, so who cares. I should say that custard held together just fine, but the butterscotch was so gooey that the custard slid off the top. It may have been because there was too much butterscotch. I used what the recipe called for, but it seemed like a lot. It also may have been because I cooked it longer that the recipe called for so maybe the butterscotch melted too much. I cooked it longer because after the 25 minutes it didn't seem like it was any less jiggly than when I put it in the oven. I cooked it for another 5 minutes and it still seemed rather runny, but after 30 minutes I decided I didn't want the crust or the sugar on top to burn so I took it out hoping for the best. It set up nicely once it started to cool. So, in hind sight I might have used a little less butterscotch and I might not have cooked it an extra five minutes. But, like I said, "it tasted great so who cares."  I took a couple of slices over to an older lady who goes to our church and just happens to live a couple doors down from us. She knocked on my door the next day to tell my how good the pie was. She said it was the best pie she has had in years. So, when I say it was DELICOUS, I'm not lying.

Butterscotch Brulee Pie

• 1 prepared pie crust
• 2 tablespoons butter, melted
• 1 (13.5 oz) can coconut milk (not lite)
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup cornstarch
• 1 cup sugar + 2 tablespoons
• 1 cup butterscotch chips
• 1 tablespoon brown sugar

In a large bowl, beat together butter, coconut milk, eggs, vanilla, cornstarch, and 1 cup of sugar until very well mixed. Fold butterscotch chips into the mixture, then poor into an unbaked pie crust. Mix together remaining 2 tablespoons sugar and brown sugar. Sprinkle over custard filling. Bake in an oven preheated to 400 degrees for 22-25 minutes, or until the center of the pie is set slightly, and no longer extremely jiggly. (Mine was still really runny after 30 mins, but it thickened up and set up a lot when it cooled)  Serve slightly warm with a dollop of fresh whipped cream on top.