Butterscotch Pie With Pretzel Crust

• Crust
• 5 ounces crushed pretzels
• 2 tablespoons sugar
• 1 tablespoon flour
• 5 tablespoons melted butter
• Filling
• 1 1/3 cups brown sugar
• 6 tablespoons butter, divided
• 1 tablespoon flour
• 1 teaspoon cornstarch
• 2 cups heavy cream
• 2 teaspoons vanilla
• 2 teaspoons salt
• 3 egg yolks

1. Preheat oven to 350 degrees. Make the Crust: In a small bowl, combine the pretzels, sugar and flour. Pour the melted butter over top and mix until combined. Press the mixture evenly into a 9 inch pie pan to form the crust. Bake for 10 minutes or until crust has turned golden brown.
2. Make the Filling: Melt 4 tablespoons of butter and approximately half of the brown sugar in a saucepan. Stir until combined.
3. In a small bowl, combine the remaining brown sugar, flour, cornstarch and salt. Whisk this mixture into the saucepan mixture.
4. Slowly add the heavy cream, whisking as you go. Turn heat to medium and bring the mixture to a bubble, stirring constantly. Once you begin to see bubbles form, turn the heat to low and cook for an addition 2 minutes. Remove from heat.
5. In a small bowl, temper the egg yolks by mixing in approximately 1/2 cup of the hot filling. Whisk constantly to prevent your eggs from curdling. Add the hot yolk mixture back to the pot, again, whisking constantly.
6. Return the saucepan to the stove and cook the custard over medium, whisking constantly, just until it starts to boil. Reduce heat to low and cook for an additional minute.
7. Stir in vanilla and remaining butter until smooth. Taste and add additional salt if you'd like.
8. Pour the filling into the completed crust. Chill for at least 4 hours, or until completely set.
9. Whip up an additional 1 cup of heavy whipping cream for serving or decoration!

crust, pretzels, sugar, flour, butter, filling, brown sugar, butter, flour, cornstarch, heavy cream, vanilla, salt, egg yolks

Taken from food52.com/recipes/24869-butterscotch-pie-with-pretzel-crust (may not work)