Butterscotch Pie With Whipped Cream
This is a rich and delicious butterscotch pie, made with a sweetened whipped cream topping. This recipe is an excellent choice for cream pie lovers.
- Serves: 8 persons
- 1graham cracker pie shell , homemade or purchased
- For the Filling:
- 4tablespoons unsalted butter (2 ounces)
- ¾cup light brown sugar (tightly packed, about 7 ounces)
- 1 ½cups milk
- 1cup heavy cream
- 5tablespoons cornstarch (1 1/2 ounces)
- ¼teaspoon salt
- 4large egg yolks
- 1 ½teaspoons vanilla extract
- For the Topping:
- 1 ⅓cups whipping cream (cold)
- 2to 3 tablespoons powdered sugar
Step 1Gather the ingredients.
Step 2Put the butter in a medium saucepan. Measure/weigh the brown sugar and set aside.
Step 3Put the milk and 1 cup of heavy cream in a bowl; set aside.
Step 4Put the cornstarch and salt in a deep bowl; set aside.
Step 5Put the egg yolks in a deep bowl; set aside.
Step 6Have the crust and a fine-mesh sieve ready to strain the cooked pudding.
Step 7Put the saucepan with the butter over medium heat. Melt the butter then add the brown sugar. Cook, whisking constantly until the brown sugar has melted and begins to boil. Boil, whisking constantly, for 1 minute.
Step 8Add the milk and cream mixture to the brown sugar mixture and bring back to a simmer while stirring constantly.
Step 9Remove the hot mixture from the heat and pour about 1/3 cup into the cornstarch and salt mixture, whisking all the while to blend the hot mixture into the cornstarch. When the mixture is smooth, pour back into the saucepan and return to the heat. Bring back to a boil, whisking constantly.
Step 10Remove the saucepan from the heat and pour about 1/3 cup of the hot mixture into the egg yolks, whisking constantly until smooth and well blended.
Step 11Return the saucepan to the heat and bring back to a boil, stirring constantly. Boil, stirring, for about 1/2 minute.
Step 12Remove from the heat and stir in vanilla.
Step 13Put the hot mixture through a sieve and fill the pie crust. Immediately cover the surface of the pudding with plastic wrap, so it will have no air to form a skin.
Step 14Refrigerate for 2 to 3 hours, or until thoroughly chilled.
Step 15When the pie is thoroughly chilled, prepare the whipped cream topping.
Step 16Pour 1 1/3 cups cold whipping cream into a deep bowl. Beat until thickened, then add 2 tablespoons of powdered sugar; beat until stiff peaks form.
Step 17Spread or pipe the whipped cream over the pie, covering it completely to the crust edge.
Step 18Serve and enjoy!