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    Butterscotch Cream Pie

    Source of Recipe

    From "The Perfect Pie" by America's Test Kitchen

    List of Ingredients

    • 1 recipe single-crust pie dough
    • 6 large egg yolks
    • 2 tablespoons cornstarch
    • 8 tablespoons unsalted butter, cut into -inch pieces
    • ⅓ cup (2 ⅓ ounces) granulated sugar
    • ⅓ cup packed (2 ⅓ ounces) dark brown sugar
    • 2 tablespoons water
    • 2 tablespoons light corn syrup
    • 1 teaspoon lemon juice
    • teaspoon salt
    • 1 cup heavy cream, divided
    • 1 cups whole milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon dark rum (optional)
    • Whipped cream
    • Flake sea salt


    1. Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.

    2. Trim overhang to inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.

    3. Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to wire rack and let cool completely, about 45 minutes.

    4. Whisk egg yolks and cornstarch together in bowl until smooth; set aside. Bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice, and salt to boil in large saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 4 to 6 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until caramel is color of dark peanut butter and registers 300 degrees, 12 to 16 minutes.

    5. Off heat, carefully stir in cup cream; mixture will bubble and steam. Whisk vigorously, being sure to scrape corners of saucepan, until mixture is completely smooth. Gradually whisk in remaining cup cream and milk, then bring to simmer over medium heat.

    6. Slowly whisk 1 cup hot caramel mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture into remaining caramel mixture in saucepan. Cook, whisking constantly, until mixture is thickened, bubbling, and registers 180 degrees, 4 to 6 minutes (mixture should have consistency of thick pudding). Strain mixture through fine-mesh strainer into clean bowl, then stir in vanilla and rum, if using.

    7. Pour custard into cooled crust, smoothing top with clean spatula into even layer. Spray piece of parchment with vegetable oil spray and press directly against surface of filling. Refrigerate until set, at least 4 hours or up to 24 hours. Spread whipped cream attractively over pie and sprinkle with sea salt to taste. Serve.

      Serves 8




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