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Paula Deen’s Butterscotch Pie




Source of Recipe


Paula Deen


Recipe Introduction


This was pretty good. Mike liked the flavor, but we both thought that it should have been firmer than it was. It was pretty much like a pudding pie. I have gotten some advice from folks at eG, which I’ve put at the bottom of the recipe; I’d also like to try the FoodTV Gale Gand recipe.


List of Ingredients




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:
1 cup heavy cream
1/4 cup powdered sugar



Recipe



BUTTERSCOTCH:
In a large saucepan over medium heat, put sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.
In a separate bowl temper 2 egg yolks with a small amount of hot mixture. Whisk the eggs into the hot mixture and add the butter and vanilla. Allow to cook for a few minutes.
Pour into a dish, press plastic wrap into the surface 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:
Using a hand mixer, whip together the heavy cream and sugar until light and fluffy.

From lebowits (Steve Lebowitz) at eG:

”When I looked at the recipe you pointed to, it instantly reminded me of pastry cream. I did a quick look, and pastry cream uses more eggs and corn starch and less sugar and more egg yolks as a percent of the total weight. It got me thinking though that if you wanted a firmer texture, you might start with a standard pastry cream formula and substitute brown sugar in place of white sugar. When refrigerated, pastry cream has a firmer texture that what you seem to describe and illustrate in your picture. Alternatively, you could simply add another egg yolk and another tsp or 2 of corn starch to the current recipe."