In the fall and winter I love a good butterscotch pie. In recent years I've been making one using my cream pie master recipe. However, it uses my cream pie base with butterscotch chips tossed in for color and flavor. That's not a true butterscotch pie, although it tastes good and has a super silky texture.
I've tried several classic butterscotch pie recipes and while some were good, they didn't have just the right combination of flavor and texture. Others had the right flavor and texture, but were complicated and including techniques that were almost like candy making with sputtering hot melted sugar. This recipe, originally from Cooks Illustrated, provides the ideal result without being too complicated. Wondering what the difference is between a butterscotch pie and a caramel pie? I discuss those details in this prior posting.
Ingredients
1 8 or 9 inch, prepared and baked empty pie crust
1/4 cup cornstarch
1/4 teaspoon table salt
1/2 cup evaporated milk
5 large egg yolks
6 tablespoons unsalted butter
1 cup light brown sugar
2 cups milk (whole)
1 1/2 teaspoons vanilla extract
Whipped Cream Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
½ teaspoon vanilla extract
Instructions
Prebake the empty pie crust until golden brown according to your recipe or package directions. Let cool to room temperature.
Dissolve cornstarch and salt in evaporated milk; whisk in egg yolks and set aside.
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. Turn off heat, then stir in vanilla.
Pour the filling into a bowl or pan and put plastic wrap directly over filling surface to prevent skin from forming. Cool 20 minutes. Remove plastic and pour filling into premade, cool pie shell and, once again, place sheet of plastic wrap over filling surface. Refrigerate until completely chilled, at least 3 hours.
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.
If topping with meringue, beat the five egg whites in a small bowl with 1/2 teaspoon of cream of tartar until soft peaks form. Gradually add 3-4 tablespoons granulated sugar, one tablespoon at a time, beating until stiff and glossy. Spread evenly over filling, sealing meringue to crust. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack. Refrigerate until chilled, 2-3 hours and then serve. (Note that meringue is best eaten the day it is made, as it will want to weep and shrink the longer it is stored.)
Ingredients
1 8 or 9 inch, prepared and baked empty pie crust
1/4 cup cornstarch
1/4 teaspoon table salt
1/2 cup evaporated milk
5 large egg yolks
6 tablespoons unsalted butter
1 cup light brown sugar
2 cups milk (whole)
1 1/2 teaspoons vanilla extract
Whipped Cream Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
½ teaspoon vanilla extract
Instructions
Prebake the empty pie crust until golden brown according to your recipe or package directions. Let cool to room temperature.
Dissolve cornstarch and salt in evaporated milk; whisk in egg yolks and set aside.
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. Turn off heat, then stir in vanilla.
Pour the filling into a bowl or pan and put plastic wrap directly over filling surface to prevent skin from forming. Cool 20 minutes. Remove plastic and pour filling into premade, cool pie shell and, once again, place sheet of plastic wrap over filling surface. Refrigerate until completely chilled, at least 3 hours.
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.
If topping with meringue, beat the five egg whites in a small bowl with 1/2 teaspoon of cream of tartar until soft peaks form. Gradually add 3-4 tablespoons granulated sugar, one tablespoon at a time, beating until stiff and glossy. Spread evenly over filling, sealing meringue to crust. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack. Refrigerate until chilled, 2-3 hours and then serve. (Note that meringue is best eaten the day it is made, as it will want to weep and shrink the longer it is stored.)
Comments
Post a Comment