Butterscotch Pie with Whipped Cream

Makes 1 Nine-Inch Pie (8 Servings)

Photo by LRay W.
Adapted from kokocooks.com

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

8

Servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

Adapted from kokocooks.com

Ingredients

  • 1 1/4

    Cups light-brown sugar

  • 3

    Tablespoons all-purpose flour

  • 1 1/2

    Cups Cold Heavy Cream

  • 1/4

    Cup Cornstarch

  • 1/2

    teaspoon salt

  • 1/2

    Cup milk

  • 4

    egg yolks

  • 1/2

    Cup Unsalted Butter

  • 1

    teaspoon vanilla extract

  • 1

    (9-inch) pre-baked pie shell

  • Whipped Cream Topping:

  • 1

    Teaspoon Honey

  • 2

    Tablespoons Confectioner's Sugar

  • Topping

  • 1/4

    cup butterscotch morsels, plus more for topping

  • Tip: Dress up this pie with a sprinkle of toasted nuts or grated chocolate or butterscotch morsels.

Directions

1. Make the filling. Melt the butter in a medium saucepan over medium heat until i 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 form 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 confectioner's sugar to stiff peaks. Spread over the cooled pie and chill until ready to serve.

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