Praline Cream Pie

1 baked 9-inch pie shell
5 tablespoons cornstarch
3/4 cup granulated sugar
2 3/4 cup whole milk
2 eggs *
1 teaspoon vanilla extract
1 tablespoon butter
20 wrapped caramels
1/3 cup crushed butter brickle or toffee
1 cup cream

Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching, cook until thick and creamy.

Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer. Stir in butter and vanilla extract.

Unwrap caramels and add to hot pudding. Stir until caramels begin to melt. Add butter brickle pieces and stir (caramels will not be completely melted or mixed in). Pour mix into baked pie shell. Chill 3 to 4 hours.

To serve, whip cream and place a dollop on each piece of pie. Sprinkle with additional butter brickle, if desired.

* Using 3 egg yolks in place of whole eggs will create a smoother custard.