| Butterscotch Pie | ||||
| Makes (1) 9" pie | ||||
| Filling | Topping | |||
| 1 1/2 cups | dark brown sugar | 1 cup | heavy whipping cream | |
| 1/2 cup | all-purpose flour | 1/4 cup | powdered sugar | |
| 1 tbls | cornstarch | 2 tbls | Amaretto liqueur | |
| 1 tsp | salt | ________ | ||
| 4 cups | milk | about 2 oz | white chocolate bar or chips for garnish | |
| ________ | ||||
| 2 | egg yolks, lightly beaten | |||
| 2 tbls | butter, melted | |||
| 1 tbls | vanilla extract | |||
| ________ | ||||
| 1 | 9", pre-baked, graham cracker pie shell | |||
| Directions | ||||
 In
a large, cool saucepan, add the brown sugar, flour, cornstarch, and
salt. Add 1 cup of the milk. Turn the heat to medium-low. Once the milk
starts bubbling, stir the mixture constantly (I like to use a spatula
for this) to dissolve everything. While continuing to stir, add the rest
of the milk one cup at a time, bring it up to a simmer, then adding the
next cup. Stir the thickening mixture constantly!In a separate bowl, temper the egg yolks by whisking about three ladles of the hot mixture into the egg yolks one ladle at a time. Yes, this is hard to do while continuing to stir the hot mixture at the same time. It is possible to switch back and forth quickly, but enlist a helper if you have to. Pour the tempered egg yolks back into the sauce pan and stir in the butter and vanilla. Simmer for a couple minutes stirring constantly. Pour the mixture into a large Pyrex bowl, press some plastic wrap directly onto the liquid (to avoid skinning), and refrigerate until cool, preferably overnight. Remove the plastic wrap and any skin which may have formed. Pour the mixture into the pie shell and smooth out the top. There will probably be a few clumps in there, but no one will notice. Now for the topping. In a mixer equipped with a whisk, add the cream, powdered sugar, and Amaretto. Whisk on high until light and fluffy (do not over-beat the cream!). Spoon the whipped cream over the pie and smooth it out. Shave a white chocolate bar with a vegetable peeler to garnish the top of the pie. You won’t get long, smooth shavings; it will come off the bar and small chips (see the photo above). The bar will get tough to hold and will start to melt in your hand. Just make the pie look pretty and eat the rest. |
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