Wednesday, May 20, 2009

Butterscotch Pie

I'm not sure what the theme is this week, but I saw Paula Deen make this and I just had to try it. The only difference is you need to let it boil so that it will thicken. I had to add a little more flour and corn starch for it to thicken, but try boiling it first before you add more flour. Anyway, it is DELICIOUS!!

Butterscotch Pie

1 1/2 cups brown sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups milk
2 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 (9-inch) pre-baked pie shell
1/4 cup butterscotch morsels, plus more for topping
Whipped cream, recipe follows
In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.

In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.

Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.

Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.

Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
Using a hand mixer, whip together the heavy cream and sugar until light and fluffy.

Cook Time 10 min
Level Easy

1 comment:

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