Butterscotch Pie
Butterscotch Pie might be just the dessert you are searching for. This recipe makes 8 servings with 730 calories, 7g of protein, and 52g of fat each. For $1.39 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. Head to the store and pick up heavy cream, water, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. 3 people have made this recipe and would make it again. Overall, this recipe earns a rather bad spoonacular score of 27%. If you like this recipe, take a look at these similar recipes: Butterscotch Pie, Butterscotch Pie, and Butterscotch Pie.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
The Pie Crust
1 sleeve of graham crackers (about 1 1/2 cups)
5 tablespoons salted butter, melted
1/4 cup sugar
3 tablespoons unsalted butter
1/2 cup packed dark brown sugar or ½ cup packed golden brown sugar + 1 teaspoon
1 cup heavy cream
1 cup 2 percent milk
1/4 teaspoon salt plus a pinch more
1/4 cup cornstarch
1/4 cup water
1 teaspoon vanilla
2 teaspoons scotch whiskey (optional)
The Pie Topping
1 1/2 cups heavy whipping cream (my apologies! this originally said ½ cup. fixed now!)
1/2 teaspoon vanilla
Equipment:
rolling pin
bowl
sauce pan
plastic wrap
stand mixer
whisk
peeler
Cooking instruction summary:
First, the crust. Place the graham crackers in a Ziploc bag, and with a rolling pin, crush them. My guy always comes around when it's time to do this, and does it for me. I think he likes it. In a medium bowl, mix the graham cracker crumbs with the sugar. Add the melted butter, and mix well. Press the graham cracker mixture into a pie plate, and refrigerate for about a half hour. Now, the filling! Melt the butter in a medium saucepan over low heat. Stir in the brown sugar (and molasses, if you're using it). Keep the heat low, and stir until the brown sugar is all melted and bubbly. Add 1/2 cup of the heavy cream, and stir until the brown sugar and butter are dissolved. Stir in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt. Remove from heat, and let cool until lukewarm. I find this only takes about 10 minutes. Mix together the cornstarch and water, and pour it into the pudding mixture. Reheat over medium high heat, stirring constantly, until the mixture starts to thicken. It'll thicken fast with all that corn starch! Turn heat to low, and continue to stir vigorously while keeping it at a good simmer for about a minute. Remove from heat, and stir in the whiskey and vanilla. Whiskey wasn't in my original Butterscotch Pudding recipe, but I love the addition for this pie. Gives it a little extra somethin' somethin'. Pour the pudding mixture into the chilled pie crust. Cover with plastic wrap and chill for at least two hours. Ready for the topping? Whip the 1 1/2 cups chilled heavy whipping cream with the wire whisk attachment on your stand mixer (you can do this by hand, but it would be quite the workout). Add the sugar and vanilla to the cream while it's whipping. It's ready when soft peaks form. Yum. I'm stating the obvious, but remove the pie from the fridge and take off the plastic wrap. Pile on the whipping cream. I like to spread it almost to the edges, but not quite - gotta give folks a glimpse of the actual pie yumminess! If you want, garnish with a little shaved chocolate. I just took the carrot peeler to a Hershey bar. Or leave it plain. Either way! Enjoy!
Step by step:
1. First, the crust.
2. Place the graham crackers in a Ziploc bag, and with a rolling pin, crush them. My guy always comes around when it's time to do this, and does it for me. I think he likes it.
3. In a medium bowl, mix the graham cracker crumbs with the sugar.
4. Add the melted butter, and mix well.
5. Press the graham cracker mixture into a pie plate, and refrigerate for about a half hour.
6. Now, the filling! Melt the butter in a medium saucepan over low heat.
7. Stir in the brown sugar (and molasses, if you're using it). Keep the heat low, and stir until the brown sugar is all melted and bubbly.
8. Add 1/2 cup of the heavy cream, and stir until the brown sugar and butter are dissolved.
9. Stir in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.
10. Remove from heat, and let cool until lukewarm. I find this only takes about 10 minutes.
11. Mix together the cornstarch and water, and pour it into the pudding mixture.
12. Reheat over medium high heat, stirring constantly, until the mixture starts to thicken. It'll thicken fast with all that corn starch!
13. Turn heat to low, and continue to stir vigorously while keeping it at a good simmer for about a minute.
14. Remove from heat, and stir in the whiskey and vanilla.
15. Whiskey wasn't in my original Butterscotch Pudding recipe, but I love the addition for this pie. Gives it a little extra somethin' somethin'.
16. Pour the pudding mixture into the chilled pie crust.
17. Cover with plastic wrap and chill for at least two hours.
18. Ready for the topping? Whip the 1 1/2 cups chilled heavy whipping cream with the wire whisk attachment on your stand mixer (you can do this by hand, but it would be quite the workout).
19. Add the sugar and vanilla to the cream while it's whipping. It's ready when soft peaks form. Yum.
20. I'm stating the obvious, but remove the pie from the fridge and take off the plastic wrap.
21. Pile on the whipping cream. I like to spread it almost to the edges, but not quite - gotta give folks a glimpse of the actual pie yumminess!
22. If you want, garnish with a little shaved chocolate. I just took the carrot peeler to a Hershey bar.
23. Or leave it plain. Either way!
24. Enjoy!
Nutrition Information:
covered percent of daily need
Related Videos:
Sunny Anderson's Chocolate Chip Butterscotch Pie | Cooking for Real | Food Network
