|Butterscotch Pie -- The Best for Now |
Author: Cookie Madness
Prep time: 20 mins
Cook time: 240 mins
Total time: 4 hours 20 mins
Butterscotch Cream Pie topped with whipped cream. This pie is creamy -- neither too stiff nor runny. Make sure to use whole milk for best results.
- 1 9 inch pie crust, homemade or store-bought, baked
- 3 large egg yolks, room temp
- 4 tablespoons flour
- 2 cups whole milk, warmed slightly in microwave
- 1 big pinch salt
- 4 tablespoons butter, European style or Land o Lakes**
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- With a fork, mix the three egg yolks together in a small cup or bowl. In a second bowl, whisk flour with half of the warm milk, until smooth. Whisk the egg yolks and the salt into the milk/flour mixture, then whisk in the remaining cup of warm milk. Set aside.
- Place the butter in a saucepan and soften it a little over medium heat. Add the brown sugar and whisk or stir for about 2 minutes or until butter is melted and sugar has dissolved. Whisk the milk mixture into the saucepan. Continue whisking constantly over medium heat until mixture thickens and bubbles — this should only take 2-3 minutes. After big bubbles start to form, continue whisking for another 2 minutes.
- Remove from heat and stir in the vanilla. Lay a sheet of greased waxed paper directly over the top to prevent a skin from forming and let cool for about half an hour at room temperature.
- Transfer to the baked pie shell and chill thoroughly.
- Shortly before serving, prepare the whipped cream. In a chilled metal bowl using chilled beaters, beat the cream and sugar until stiff peaks start to form. Beat in the vanilla. Pipe around edges of the pie.
Recipe by Cookie Madness at http://www.cookiemadness.net/2010/07/butterscotch-pie-the-best-for-now/