BUTTERSCOTCH PIE (SWEET AND NUTTY)

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Butterscotch pie made with a store-bought flaky crust and a smooth and creamy filling. It is a twist on the classic because it calls for brown butter for a toasty, nutty flavor!

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Butterscotch makes not only pie and candy – it can be made into sauce for topping ice cream.

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Ingredients – All-purpose flour for flouring the work surface – Pie dough 9-inch, chilled – Whole milk – Heavy cream – Unsalted butter 1/2 stick

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Instructions - Set the oven rack in the middle and preheat the oven to 350°F. - Lightly flour a work surface and roll the dough out into a round

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Crimp the edges! Pierce the bottom and sides of the crust all over with a fork. Bake until the crust starts to set, about 15 minutes. Transfer to a wire rack and let it fully cool before filling.

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– Prepare the butterscotch filling: In a small saucepan, combine the milk and cream and bring to a simmer over medium-high heat. Remove from the heat and set aside.

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Melt the butter in a large saucepan over medium heat, add 1/2 cup of the brown sugar, and cook the mixture, stirring often, until it bubbles.

Whisk in the hot milk mixture and the vanilla, and then remove the pan from the heat. Let it cool for about 3-5 minutes.

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– In a large bowl, whisk together the remaining 1/4 cup of brown sugar, egg yolks, and cornstarch until smooth, about 3 minutes.

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The whisk must leave a trail when lifted out of the mixture! Don’t forget to scrape down the sides of the bowl! slowly pour a third of the milk/cream mixture into the egg yolk mixture.

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Pour the mixture into the cool pie crust. Bake for 25-35 minutes or until the edges are set and the middle jiggles slightly. Serve it chilled with toasted pecan halves on top or a dollop of whipped cream…and enjoy!

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SWIPE UP

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RECIPES

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