This is another recipe I made for Pie Day.
I think people believe cream pies to be difficult to make because of the double boiler use. It does sound like it would be tricky, but it really isn’t.
It is very similar to making a pudding. Or a custard.
You just need to mix the dry ingredients into the milk without getting clumps. This is sometimes easier said than done. But it is possible.
As I said in a pervious post, if you find you have too many lumps and can’t whisk them out, before the mixture gets to thick, strain it.
The mixture does thicken quite nicely. Once you temper and add the eggs, it thickens even more.
Adding the butter just makes it creamier. The mixture is a super thick and super flavorful butterscotch pudding or custard.
Once cooled, it holds its shape very nicely.
I opted to not use a meringue. My husband took the pie to work with some extra whipped cream. His thinking was that people could add the whipped cream right before they ate it. Since I had no idea how long that would be, it felt like a better idea to not put it one the pie. I did not want the whipped cream to wilt!
My biggest problem with the pie - there was none left. So I didn’t get to eat it!
BUTTERSCOTCH PIE
1 Cup Packed Brown Sugar
1/4 Teaspoon Salt
5 Tablespoons Flour
1 Tablespoon Cornstarch
2 Cups Scalded Milk
3 Egg Yolks
3 Tablespoons Butter
1 Teaspoon Vanilla
1 Baked 9 inch Pie Shell
Mix brown sugar, salt, flour and cornstarch. Add scalded milk gradually. Cook in the top of a double boiler until thickened and smooth, stirring constantly. Continue cooking 15 minutes longer, stirring occasionally. Beat egg yolk until light and stir a little of the hot mixture into them. Add butter and vanilla. Cool. Pour into pie shell. Spread with meringue if desired. Bake in a 350 degree oven for 15 minutes.
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