Traditionally, a butterscotch cream pie is simply a vanilla cream pie made with brown sugar. That method doesn’t capture the taste of butterscotch, so we developed this one, a derivative of the candy making process. This recipe makes one 9 inch pie. Ingredients and simple directions:
HOMEMADE BUTTERSCOTCH PIE RECIPE
INGREDIENTS:
2 cups regular or low fat milk (do not use fat-free)
1/4 cup cornstarch
2 tablespoons all purpose flour
3 large egg yolks, at room temperature
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into chunks
1 cup packed light brown sugar
2 cups heavy cream
Butter Crust lined into a 9-inch pie plate and pre baked
3 tablespoons confectioners’ sugar
1 ounce praline candy, peanut brittle, or almond brittle, crushed to a powder in a mortar with a pestle or in a food processor
DIRECTIONS:
Whisk the milk, cornstarch, and fl our in a medium bowl until smooth, until no lumps of un dissolved flour are visible. Also whisk the egg yolks and salt in a large bowl until smooth. Set both aside.
Place the butter and brown sugar in a large saucepan and set it over medium heat. Cook, stirring constantly, until smooth and bubbly. Simmer for 3 minutes, then whisk in 1/2 cup cream (the mixture will roil up); whisk constantly and quickly until smooth and creamy. Remove the pan from the heat.
Slowly whisk in the milk mixture. Set the pan over medium low heat and cook, whisking con stantly, until thickened and barely bubbling, about 1 minute.
Slowly whisk about half this milk mixture into the beaten egg yolks, and then whisk the combined mixture back into the pan with the remaining milk mixture. Return the pan to low heat (if you’re using an electric stove, place the pan over a second unused burner) and whisk constantly until slightly thickened, about 30 seconds.
Strain the mixture through a fine-mesh sieve into the pre baked pie crust. Gently press a piece of plastic wrap onto the filling and refrigerate until chilled, about 4 hours or overnight.
Place a large bowl and the beater(s) or whisk attachment from your electric mixer in the refrigerator for 10 minutes.
Remove the bowl and beater(s) from the freezer. Add the remaining 11/2 cups cream to the bowl and beat with the electric mixer at high speed until frothy, about 20 seconds.
Beat in the confectioners’ sugar at high speed in a slow, thin stream, and then continue beating until the cream makes soft, rounded, smooth waves on a rubber spatula. Scrape down the sides of the bowl and beat in the ground candy at medium speed just until combined, about 10 seconds.
Gently peel the plastic wrap off the pie’s filling, then spoon the flavored whipping cream over the filling, sealing it to the crust’s edge and making little waves and hillocks with a rubber spatula or flatware tablespoon.
Butterscotch Chocolate Pie Recipe:
Stirring constantly, melt 1 ounce bittersweet or semisweet chocolate in the top half of a double boiler set over a little simmering water over medium heat, or melt it in a bowl in the microwave on high in 15-second increments, stirring after each. Cool for 10 minutes, then paint this melted chocolate over the cooled, pre baked pie crust. Set aside to harden for 30 minutes before adding the filling.
Butterscotch Meringue Pie recipe:
Skip steps 6 to 10, thereby omitting the 1 1/2 cups cream, confectioners’ sugar, and candy. Work with the pie while the filling is still warm.
Follow the directions and you will be amazed how good this homemade dessert recipe really is. Hope you like this nice dessert recipe and Bon Apetit.
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