This pie was was really just an excuse to make some whipped cream and see what the superior sweeter was — confectioners sugar or granulated. Out of habit, I’ve always sweetened my whipped cream with confectioners’ sugar, but some people feel it imparts a chalky texture and prefer granulated. Another thing I’ve always done is add the sugar at the end, when in reality you can add the sugar right along with the whipped cream. In fact, if you’re using granulated you really need to so that it has enough time to dissolve from the friction of the beaters. So like I said, to test the theory I needed a pie that involved a lot of whipping cream and this one was the answer.
It’s from the Eagle Brand Condensed Milk recipe collection, and while I assumed it would be good, I didn’t realize it would be awesome! It’s light, fluffy, and versatile. I made a butterscotch version, but it could just as well have been made with coconut, vanilla or maybe even banana pudding. Or how about pistachio?. I’m bookmarking this for St. Patrick’s, because I think swapping out the butterscotch pudding for pistachio and maybe adding a little almond extract would be a fun variation.
Another good thing about the pie was that the cream cheese wasn’t too noticeable. Normally I like cream cheese, but I didn’t want a tangy flavor, I wanted a creamy butterscotch flavor. The cream cheese flavor took a backseat to everything else and just added some support.
Now about that whipped cream, the cream took longer to whip when I added the sugar at the beginning, but it was smooth and delicious. As for how it held up (because another thing I assumed was that the cornstarch in my confectioners’ sugar was helping stabilize my whipped cream), it held up just fine with no weeping whatsoever. A factor that might play into that is that I always use “heavy whipping cream” as opposed to “heavy cream”. Cream with the word “whipping” in it usually has a stabilizer in it called carrageenan, and I think the carrageenan is what’s been keeping my whipped cream from weeping.
So along with being a learning experience, this pie was really delicious and I’m already looking forward to trying it in other flavors.
- 1 sleeve of graham crackers ground into 1 1/2 cups crumbs
- 1/4 to 1/3 cup sugar
- 6 tablespoons butter, melted
- 1 cup heavy whipping cream
- 8 ounces softened cream cheese
- 14 oz can of Eagle Brand regular or light condensed milk
- 1 (3.4 oz) package butterscotch flavored instant pudding mix
- ¾ cup water
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon of vanilla
- Garnish: butterscotch sundae topping and chopped nuts
- Mix together the graham cracker crumbs, sugar and butter. Press into a 9 inch pie dish and bake at 375 for 7 minutes. Let cool completely.
- Beat the 8 oz of heavy cream until stiff peaks form. Set aside.
- In a large mixing bowl, using a handheld mixer, beat the cream cheese until fluffy. Gradually add the condensed milk and beat until smooth, then beat in the pudding mix and the water. Beat until smooth.
- With a rubber scraper, fold in the whipped cream.
- Transfer to the pie crust and chill for about 2 hours or until ready to serve.
- Meanwhile, combine the other 8 oz of heavy whipping cream with 2 tablespoons of sugar in a chilled mixing bowl (preferably metal). Beat until stiff peaks begin to form. Beat in vanilla. Pipe whipped cream around edges.
- Garnish with sundae topping and sprinkle edges with chopped nuts.