Butterscotch Pie
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Ingredients
- Graham 9-inch pie shell or standard pie shell
- 5 pouches Redi-Measure or 1 1/4 cups Imperial Sugar Light Brown Sugar
- 6 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Whipped Creme / Crème Chantilly
- 3/4 cup heavy cream, very cold
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Optional: 1 orange
Directions
- Preheat oven to 375°F.
- Best results are obtained by pre-baking graham pie shell. If a standard pie shell is used also pre-baking is necessary. Prepare as usual or follow manufactures direction.
- In a saucepan whisk together sugar, cornstarch and salt. Add milk and whisk mixture constantly to a full boil. When mixture bubbles and is thick remove from heat and pour 1/4 of mixture into egg yolks, whisk quickly. Pour yolk mixture back into saucepan and bring back to a full boil.
- Remove from heat and stir in butter and vanilla extract. Cover with plastic food wrap and let sit 5 minutes.
- Pour filling into pie shell and place in refrigerator and let cool completely, at least 2 hours.
- For whipped cream, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form. Decorate pie with whipped cream.
- Wash orange if using and with a microplane or a grater, grate orange avoiding white bitter pith. Sprinkle orange zest onto whipped cream.
My grandmother always made butterscotch pie and this one took me right back to her kitchen. The filling was so smooth and rich and incredibly simple to put together. I used a graham cracker crust but this would be wonderful in a traditional pie shell as well.