Butterscotch Pie
Ingredients:
For the Pie Crust:
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cut into cubes
4-6 tbsp cold water
For the Butterscotch Filling:
1 1/2 cups brown sugar, packed
1/4 cup cornstarch
1/4 tsp salt
3 cups whole milk
4 large egg yolks
4 tbsp unsalted butter
2 tsp vanilla extract
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions:
Make the Pie Crust:
Prepare the dough:
In a large bowl, whisk together the flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the dough:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Fit the dough into a 9-inch pie dish, trimming the edges and crimping if desired.
Bake the crust:
Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-12 minutes, until the crust is golden brown. Let it cool completely.
Make the Butterscotch Filling:
Whisk dry ingredients:
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
Cook the filling:
Gradually whisk in the milk and cook over medium heat, stirring constantly. Cook until the mixture thickens and begins to bubble, about 5-7 minutes.
In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot butterscotch mixture to the yolks, whisking constantly to temper them. Then, pour the egg yolk mixture back into the saucepan and continue to cook for an additional 2-3 minutes.
Add butter and vanilla:
Remove the filling from heat and stir in the butter and vanilla extract. Pour the filling into the cooled pie crust and smooth the top. Allow the pie to cool to room temperature, then refrigerate for at least 3-4 hours, or until fully set.
Make the Whipped Cream Topping:
Whip the cream:
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Top the pie:
Spread or pipe the whipped cream over the chilled butterscotch pie.
Serve:
Slice and enjoy your Butterscotch Pie, a rich and indulgent dessert with a creamy filling and flaky crust!