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Butterscotch Pie Supreme

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"Dense custard is mixed with warm butterscotch to make the filling for home cook Louise Piper's cream pie recipe, which won Best of Fair at Iowa's State Fair in 1997. It's one of the best versions of this diner classic we've ever tried."

List of Ingredients

◦ � recipe Flaky Butter Pie Dough
◦ 1 cup packed dark brown sugar
◦ � cup unsalted butter
◦ 1 tablespoons corn syrup
◦ 3 tablespoons flour
◦ 3 tablespoons cornstarch
◦ 1 � cups milk
◦ 3 egg yolks
◦ � cup sugar
◦ � teaspoon kosher salt
◦ 1 teaspoon vanilla extract
◦ Whipped cream, for serving
◦ Chopped walnuts, for garnish


Recipe

On a lightly floured surface, roll out dough into a 12-inch round. Fit into a 9-inch pie plate. Trim and crimp edges; chill for 30 minutes.

Heat oven to 400� F. Bake crust (using pie weights, if desired) until lightly set and beginning to color at edges, 10 to 12 minutes. (If weights were used, remove now.) Reduce oven to 350� F and continue to bake until crust is golden brown, about 15 minutes. Let cool completely.

Mix together brown sugar, butter, corn syrup, and � cup water in a heavy-bottomed medium saucepan. Cook, stirring constantly, over medium heat until a candy thermometer reads 250� F, about 15 minutes. Immediately lower heat to keep temperature at 250� F, keeping butterscotch warm over low heat.

Mix together flour and cornstarch in a medium bowl. Add � cup milk, whisking until smooth. Whisk in egg yolks, then set aside. Combine sugar, salt, and remaining 1 � cups milk in a heavy saucepan and bring just to a boil over medium heat, about 10 minutes. Whisk � cup hot milk mixture into yolk mixture, then whisk yolk mixture into remaining hot milk. Cook over low heat, whisking constantly, until thick and boiling, about 1 minute. Boil for 1 minute more, remove from heat, and stir in vanilla.

Immediately mix together warm butterscotch and custard mixture. Pour into baked crust. Let cool to room temperature, then refrigerate until set, about 2 hours. Just before serving, top pie with whipped cream, leaving butterscotch exposed in center.
Sprinkle with nuts.

Serves 8





❧ Flaky Butter Pie Dough:

◦ 2 � cups flour
◦ 1 tablespoon sugar
◦ 1 teaspoon kosher salt
◦ 12 tablespoons unsalted butter, cubed and chilled
◦ 6 tablespoons ice-cold water

Whisk flour, sugar, and salt in a bowl. Using a pastry cutter, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles.

Add water and work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.)

Divide dough in half and flatten into disks.
Wrap disks in plastic wrap; chill for one hour before using.

Makes enough for 2 crusts