Butterscotch Pie

Kathleen Riemer

By
@darkinsanity

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Ingredients

1/2 cup(s) unsalted butter
1 1/4 cup(s) light brown sugar
1/4 cup(s) cornstarch
3 tablespoon(s) all-purpose flour
1/2 teaspoon(s) salt
1 1/2 cup(s) heavy cream, cold
1/2 cup(s) milk
4 egg yolks
1 teaspoon(s) vanilla extract
1 baked pie shell
1 teaspoon(s) honey
2 tablespoon(s) confectioners' sugar

Directions Step-By-Step

1
.Make the filling. Melt the butter in a medium saucepan over medium heat until it begins to brown. Stir in the brown sugar. Add 1 1/2 cups hot water and whisk until the mixture comes to a boil. Continue to cook for 2 more minutes, remove from heat, and set aside. Combine the cornstarch, flour, and salt in a small bowl. Whisk in 1/2 cup each of heavy cream and milk until smooth and pour into the butter mixture. Whisk continuously, over medium heat until the mixture comes to a boil and thickens — about 3 minutes. Remove from heat. Lightly beat the egg yolks together in a medium bowl. Stream in 1/2 cup of the hot mixture while whisking the egg yolks. Whisk the egg mixture with the milk mixture in the saucepan over medium heat for 1 minute. Remove from heat, strain through a fine sieve, and stir in the vanilla. Pour into the Baked Pie Shell, and chill until set.
2.Make the cream topping. Beat the remaining cup of heavy cream with the honey and confectioners' sugar to stiff peaks. Spread over the cooled pie and chill until ready to serve.

About this Recipe

Course/Dish: Pies