Tag Archives: butterscotch pie

Butterscotch Pie

2 Jan

I would love to give you photos of this pie, except it was a total impulse bake and I forgot. And then, it vanished within 48 hours, along with my opportunity to photograph it. So I guess I’ll just have to make it again for two reasons: to actually get a photo or two, and to make sure it actually works as anticipated. See, not only was it an unplanned pie, but I did it without a recipe. That is to say, I made my very own recipe. I am so proud of me.

DAIRY SUBSTITUTIONS:

I made this recipe. Therefore, there are no substitutions. If you would like to make this full of dairy, use butter, milk, and heavy cream. And then weep for your cholesterol.

THE RECIPE:

Prebake a pie crust using your favorite recipe.

  • 1 stick (8 Tbsp) of butter (Earth Balance)
  • 1 c. brown sugar
  • 1 tsp salt
  • 1 tsp vanilla

Combine in a medium saucepan, stirring frequently until it bubbles beautifully and smells so good you can’t stand it anymore. Add:

  • 1 c. heavy cream (Mimicreme)
  • 1/2 c. milk (I used almond milk)

Stir until butterscotch dissolves, and bring back up to barely simmering. Whisk together:

  • 4 egg yolks
  • 1/4 c. corn starch
  • 1/2 c. milk (almond milk)

Temper the egg mixture in. That is, add a little bit of the hot liquid to the egg yolks, stirring constantly to avoid scrambling the eggs. Add more, a ladleful at a time until the egg mixture is warm. Then pour the warmed egg mixture back into the pot, again stirring constantly until it gets nice and thick. Pour into prebaked crust and bake at 350°F for 30-45 minutes, or until the pie firms up except for a slightly jiggly center.