Butterscotch Pie

Butterscotch Pie

Butterscotch Pie

April 30, 2018
: 8
: easy

A remarkable dish that that screams spring.


  • 1. /2 cup unsalted butter
  • 2. 1 1/4 cup light brown sugar
  • 3. 1/4 cup cornstarch
  • 4. 3 tablespoons all-purpose flour
  • 5. 1/2 teaspoon salt
  • 6. 1 1/2 cup heavy cream
  • 7. 1/2 cup milk
  • 8. 1 teaspoon vanilla extract
  • 9. 1 baked pie shell (9-inch)
  • 10.1 teaspoon honey
  • 11. 2 tablespoons confectioners' sugar
  • Step 1 The Filling: Melt 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 cornstarch, flour, and salt in a small bowl. Whisk in 1/2 cup each 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 in the egg yolk
  • Step 2 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 baked pie shell and chill until set.
  • Step 3 Making the Cream topping:
  • Step 4 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.

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