How is everyone out there?
So sorry it has taken me a month to get back to my web page to post another recipe!
It has not been because I have not been cooking. I have about 10 new recipes to get together to post. Really good recipes too!!! You know, like the perfect Red Velvet Cake, Lemon Meringue Pie with a perfect Meringue that did not weep and last be not least, another soup recipe…haha…you know how I love soup and it is the perfect freezer left over I can take to eat for lunch at work. The soup I made was Tuscan Veggie Soup that had kale it in….yummmmy.
Anywho, I am sorry about not posting. I did think about you everyday and worry that you will forget about me!! ; ) Spring break got in the way, end of year activities at school, grand daughter activities and of course all this wedding planning for my Baby College Girl who is getting married in August.
Needless to say, I am back with my computer files full of yummy food pictures all for you. I even have some back yard chicken pictures and some random flower power pictures of flowers blooming in my yard. So, hang in there, I am never gone too long!!!
OK, lets get back to “The Best Butterscotch Pie.” This whole pie search started cause I made that fabulous Coconut Cream Pie a couple of months ago. WELLLLL Oldest Daughter does not like coconut and neither does Company….so I made a so-so butterscotch pie for them. It was good, but I was still not satisfied with it. Not because it did not get scarfed down in a couple of days, I just did not think the butterscotch flavor was as rich as I would have like it.
So….I did what crazy bakers do and found another recipe.
This is the ONE.
It has a rich butterscotch flavor, it cut like a dream and was not hard to make at long. It just took a little longer, but it was well worth it.
Oldest Daughter wants me to make another one.
After you make this recipe, you will want to make another.
This is what you will need:
For the filling you will need, butter, milk, sugar, brown sugar, eggs, vanilla (I used vanilla paste) salt, corn syrup, flour and corn starch. For the whipped topping you will need powdered sugar and whipping cream. (I think I forgot to put the brown sugar in the picture….my bad)
In a medium sauce pan put in the measured out the brown sugar and butter.
Add the water.
Add in the corn syrup.
Start cooking the syrup.
Cook the syrup until it reaches 245 to 250 on the candy thermometer or until it comes to a soft ball stage.
You will get this nice thick, caramel like syrup. Set the syrup aside to cool.
In a medium sauce pan, place the sugar, flour and the corn starch. Whisk together.
Add in the salt.
Add in the milk, and whisk together to remove all the lumps. Now, start cooking the custard until it bubbles and thickens.
In a bowl, place all the egg yolks and whisk until combines. Add a small amount of the hot custard to the eggs to temper them (bring up the temperature). When done add the eggs to the hot custard and whisking in as you pour the beaten eggs in and cook for two more minutes.
Add in the vanilla. (this in the one I made with clear vanilla, the second one I made I used vanilla paste)
Whisk the custard until bubbly, now pour in the cooled syrup you made earlier. Whisk all the syrup in until it is all combined.
Pour the pie filling into a pre-bake pie shell. This time I am using a graham cracker crust.
This recipe makes just enough filling for a small pre-made graham cracker crust. Place the pie in the refrigerator and chill for 4 hours.
For the topping, whip together the whipping cream and the powdered sugar. I used my little Wolf Gang Puck blender.
You can used a mixer too. This was just easier for me to make it in this.
Now, slice off a big piece of the pie! See, how nice it cuts into a slice?
Now, you can put a big dollop of whipped cream on top. If you like you can decorate the plate with a little powdered sugar.
Don’t forget your fork!!
Hope you give this recipe a try and let me know what you think!
Other Post you may enjoy reading:
Recipe adapted from The Iowa State Fair Cookbook
Butterscotch Cream Pie
1 cup packed brown sugar
1/4 cup butter
1/4 cup water
1 tablespoon light corn syrup
1/2 cup sugar
3 tablespoons all purpose flour
3 tablespoons corn starch
3/4 teaspoon salt
1 3/4 cup milk
3 egg yolks, beaten
1 teaspoon vanilla
9 inch pre-baked pie crust
1 cup heavy cream
2 tablespoons powdered sugar
For the filling:
In a heavy saucepan, combine brown sugar, butter, water and corn syrup. Bring to boil. Reduce heat. Cook to firm hard ball stage or around 245 to 250 degrees on the candy thermometer. Cool.
In another sauce pan, combine sugar, flour, cornstarch and slat. Stir in milk until blended. Cook over medium hear until thickened and bubbly. Stir a small amount of the hot mixture into the eggs yolks then add them to the hot custard. Cook and stir for 2 minutes more. Stir in the vanilla. Stir in the cooled syrup into the custard. Blend well. Pour into a pre-baked pie crust. Chill for approximately 4 hours.
Whip the whipping cream and powdered sugar to soft peaks. Spread on top of pie or dollop some on each piece of pie.