Buttercrunch Pie

• 1 12 cups graham cracker crumbs
• 34 cup finely crushed butter brickle, candy bars, divided
• 13 cup butter or 13 cup margarine, melted
• 2 tablespoons sugar
• 1 cup firmly packed light brown sugar
• 12 cup cornstarch
• 12 teaspoon salt
• 2 12 cups milk
• 12 cup butterscotch chips
• 1 cup whipping cream, whipped

1. Preheat oven to 350*.
2. Combine graham cracker crumbs, 1/2 c crushed candy, melted butter and sugar in a medium bowl; mix well.
3. Lightly grease 9 inch pie plate; press crumb mixture on bottom and up side.
4. Bake crust until lightly golden, 12-15 minutes.
5. Cool on wire rack.
6. Combine brown sugar, cornstarch and salt in a medium saucepan; mix well.
7. Add milk.
8. Cook over medium heat, stirring constantly, until mixture comes to a full boil.
9. Reduce heat to low; simmer 2 minutes, stirring constantly.
10. Remove from heat; stir in butterscotch chips.
11. Cool to room temperature.
12. Fold butterscotch mixture into whipped cream.
13. Spoon into pie crust.
14. Sprinkle with remaining crushed candy.
15. Chill until well set, 4-6 hours.
16. Store in refrigerator.

graham cracker crumbs, butter, butter, sugar, brown sugar, cornstarch, salt, milk, butterscotch chips, whipping cream

Taken from www.food.com/recipe/buttercrunch-pie-163514 (may not work)