Praline Cream Pie

• 1 (9 inch) pie shells, baked
• 5 tablespoons cornstarch
• 3/4 cup granulated sugar
• 2 3/4 cups whole milk
• 2 eggs or 3 egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 20 caramels, unwrapped
• 1/3 cup crushed butter brickle or 1/3 cup toffee pieces, plus additional (to garnish)
• 1 cup cream

1. Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching. Cook until thick and creamy.
2. 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.
3. 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.
4. Chill 3 to 4 hours.
5. To serve, whip cream and place a dollop on each piece of pie.
6. Sprinkle with additional butter brickle, if desired.

pie shells, cornstarch, granulated sugar, milk, eggs, vanilla, butter, caramels, butter, cream

Taken from www.food.com/recipe/praline-cream-pie-492267 (may not work)