Butterscotch Cream Pie
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Almond2 tbsps
Sugar1 tsp
Ground Cinnamon1 pinch
Salt4 tbsps
Unsalted Butter (softened)2.5 cups
Milk2 cup
Light Brown Sugar1 cup
Cornstarch3 large
Egg1 tsp
Vanilla Extract1 cup
Heavy CreamDirections:
1
Remove cover and scrape inside of work bowl with a spatula
2
For the crumb crust: Butter a 9-inch pyrex pie pan
3
Set a rack at the middle level of the oven and preheat to 350 degrees
4
Place nuts in bowl of food processor fitted with metal blade
5
Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste
6
Add remaining ingredients except butter and pulse once or twice to combine
7
Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly
8
Remove blade and turn mixture out into prepared pan
9
Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place
10
Make sure that the crumb coating is even because thin spots will burn during baking
11
Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even
12
Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown
13
Watch carefully, because the high sugar content makes them burn easily
14
Cool on rack
15
To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat
16
Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs
17
Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture
18
Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil
19
Allow to boil, whisking constantly, for about 30 seconds
20
Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl
21
Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees
22
Spread the cooled filling evenly in the cooled crust
23
To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak
24
Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk
25
Spread the cream over the filling, making sure it touches the edges of the crust all around