Name: Butterscotch Pie
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: 1 1/2 c. all-purpose flour -; 1/8 tsp. baking powder -; 3/4 tsp. kosher salt -; 1/2 c. shortening, cut into chunks -; 1 1/2 tsp. white vinegar (or apple cider vinegar) -; 6 tbsp. ice water (or as much as needed) -; 1 1/4 c. Dark brown sugar, packed -; 1/2 c. water -; 1/2 tsp. kosher salt -; 2 c. whole milk -; 1 c. heavy whipping cream -; 5 tbsp. cornstarch -; 3 large egg yolks -; 6 tbsp. butter, room temperature and cut into cubes -; 2 tsp. vanilla bean paste or 2 tsp. pure vanilla extract -; 1 c. heavy whipping cream -; 1/4 c. powdered sugar -; 3 tbsp. butter -; 1/3 c. packed dark brown sugar -; 1/3 c. heavy whipping cream -; 1/2 tsp. kosher salt -; 1 tsp. pure vanilla extract -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Butterscotch Pie

1. 1 1/2 c. all-purpose flour -

2. 1/8 tsp. baking powder -

3. 3/4 tsp. kosher salt -

4. 1/2 c. shortening, cut into chunks -

5. 1 1/2 tsp. white vinegar (or apple cider vinegar) -

6. 6 tbsp. ice water (or as much as needed) -

7. 1 1/4 c. Dark brown sugar, packed -

8. 1/2 c. water -

9. 1/2 tsp. kosher salt -

10. 2 c. whole milk -

11. 1 c. heavy whipping cream -

12. 5 tbsp. cornstarch -

13. 3 large egg yolks -

14. 6 tbsp. butter, room temperature and cut into cubes -

15. 2 tsp. vanilla bean paste or 2 tsp. pure vanilla extract -

16. 1 c. heavy whipping cream -

17. 1/4 c. powdered sugar -

18. 3 tbsp. butter -

19. 1/3 c. packed dark brown sugar -

20. 1/3 c. heavy whipping cream -

21. 1/2 tsp. kosher salt -

22. 1 tsp. pure vanilla extract -

How to cook deliciously - Butterscotch Pie

1. Stage

Make the crust: In a large bowl, whisk together flour, baking powder, and salt. Gradually work shortening into flour with pastry cutter, 2 to 3 minutes, or until it resembles a coarse meal.

2. Stage

Add white vinegar and 4 tablespoons ice water and toss mixture together gently. Continue adding ice water one tablespoon at a time until dough begins to come together and all the flour is moist. (You may need to add more than called for.)

3. Stage

Wrap dough in plastic wrap, and press down to slightly flatten ball of dough for easier rolling later. Refrigerate if using within 24 hours; otherwise, freeze.

4. Stage

When ready to use dough, remove from refrigerator or freezer and thaw, 15 to 30 minutes.

5. Stage

Make the filling: In a large saucepan, combine sugar, water, and salt. Cook over medium heat for about 10 minutes, or until sugar is boiling and has turned into a deep caramel color. (The color will be dark from the start, so look for a bit of thickness and a caramel scent, but be careful not to burn.)

6. Stage

Slowly add milk and heavy cream and bring to a low boil over medium-low heat. (Mixture may bubble and sizzle and caramel will seize, but it will smooth out as you whisk.)

7. Stage

In a separate bowl, whisk together cornstarch and egg yolks. Slowly drizzle in about 1 cup hot caramel, whisking constantly to temper eggs. Whisk egg yolk mixture back into caramel and bring to a rolling boil. Boil until very thick, whisking constantly, 2 to 3 minutes.

8. Stage

Remove from heat and whisk in butter and vanilla. Strain mixture through a fine mesh strainer to remove any lumps, then pour mixture into pre-baked pie crust.

9. Stage

Press plastic wrap directly on top of pie to prevent skin from forming and refrigerate until firm, 6 hours, or up to overnight.

10. Stage

Make the whipped cream: When ready to serve, add heavy cream and powdered sugar to bowl of electric mixer fitted with whisk attachment and whip until stiff peaks form. Spread on top of butterscotch filling.

11. Stage

Make the butterscotch sauce: In medium heavy-bottomed saucepan over medium heat, melt butter. Add sugar, cream, and salt and whisk until well blended. Bring to a very gentle boil and cook, whisking occasionally, 5 minutes. Remove from heat and stir in vanilla. Drizzle over whipped cream. Once cool, store sauce in sealed jar or airtight container in fridge for up to two weeks.