REAL BUTTERSCOTCH PIE
Found this gorgeous pie in a cookbook from Midwest Living. It reminds me of my mother's butterscotch pies, and they were SO GOOD! I will be making this very soon!
Provided by Ellen Bales
Categories Pies
Time 2h30m
Number Of Ingredients 14
Steps:
- 1. Prepare pastry for single crust pie. Line a 9-inch pie plate as directed. Cover the pastry with a double thickness of foil. Bake in a preheated 450-degree oven for 8 minutes; remove foil and bake for 5 more minutes or until golden brown. Let cool.
- 2. In a medium saucepan, combine 1/2 up of the brown sugar and 1/4 cup of the butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.
- 3. In a small bowl, combine the remaining brown sugar, the flour and cornstarch. Add flour mixture to butter mixture; stir until combined. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
- 4. In a small bowl, lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in 3 Tbsp. butter and the vanilla. Pour filling into the baked pastry. Cover filling with plastic wrap. Chill for at least 2 hours before serving.
- 5. Whipped Cream Topping: Beat 1-3/4 cups whipping cream until soft peaks form. Add 1/4 cup powdered sugar and 1/4 teaspoon vanilla. Beat until stiff peaks form.
- 6. Remove plastic wrap from pie. Spread topping evenly over cold filling. Immediately serve pie or store, covered, in the refrigerator.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
