Growing up, I remember eating lots of butterscotch pudding – I’ve since made it from scratch – but it remains one of my favorite comforting desserts. When I was thinking about a dessert to bring to share with my sisters family – I quickly settled on the idea of butterscotch pie.
I’m not sure anyone even talked to each other while we were eating this – it was silence of pure enjoyment!
- 1 single pie crust recipe (any that you want)
Butterscotch Cream Filling
- 1/4 cup cornstarch
- 1/4 tsp. table salt
- 1/2 cup evaporated milk
- 5 large egg yolks
- 6 Tbsp. unsalted butter
- 1 cup light brown sugar
- 2 cups milk (whole)
- 1 1/2 tsp. vanilla extract
Whipped Cream Topping
- 1 cup heavy cream
- 2 Tbsp. confectioners' sugar
- 1/2 tsp. vanilla extract
1. Bake your pie crust: Adjust oven rack to lowest position and heat oven to 400 degrees. Bake, with crust lined with foil and pie weights, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and golden brown in color, about 10 to 15 minutes longer. Transfer to wire rack and cool completely.
2. To make the filling: Dissolve cornstarch and salt in evaporated milk, whisk in egg yolks and set aside
3. Meanwhile, heat butter and brown sugar in medium saucepan over medium heat until candy thermometer registers 220 degrees, about 5 minutes. Gradually whisk in whole milk. Once sugar dissolves, gradually whisk in cornstarch mixture. Continue cooking until mixture comes to boil; cook 1 minute longer.
4. Turn off heat, then stir in vanilla. Pour filling into shallow pan (another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, 20 to 30 minutes. Pour filling into pie shell and, once again, place sheet of plastic wrap over filling surface. Refrigerate until completely chilled, at least 3 hours.
5. To make the whipped cream: Whip cream to soft peaks. Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.
Source: Cooks Illustrated