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Midwestern Butterscotch Cream Pie

Source of Recipe

From "Classic Home Desserts" by Richard Sax


Recipe Introduction

"This is an old-fashioned pie, with the golden flavors of brown sugar, butter, and vanilla. The recipe is from the late Alberta Potts Violanti, who grew up in West Virginia, and then raised her kids on this pie in Michigan (her daughter, Nancy Hubbard, gave me the recipe). Mrs. Violanti topped this pie with meringue; I like whipped cream—take your pick."

List of Ingredients

Graham cracker crust:
â—¦ 1 ¼ to 1 ½ cups (about 20 individual) finely crushed graham crackers
â—¦ 2 tablespoons sugar
â—¦ 6 tablespoons (¾ stick) unsalted butter, melted

Butterscotch filling:
â—¦ ¾ cup packed dark brown sugar
â—¦ â…“ cup cornstarch
â—¦ 3 cups milk
â—¦ 4 large egg yolks
â—¦ Pinch salt
â—¦ 1 ½ teaspoons pure vanilla extract
â—¦ 2 tablespoons unsalted butter

Whipped cream topping:
â—¦ ½ to â…” cup heavy cream, well chilled
â—¦ 1 tablespoon confectioners' sugar
â—¦ ½ teaspoon pure vanilla extract


Recipe

Graham cracker crust:
Preheat the oven to 350° F, with a rack in the center. In a bowl, combine the graham cracker crumbs, sugar, and butter; toss to moisten the crumbs. Press evenly into a buttered 10-inch pie pan, reaching up to but not over the rim. Bake for 10 minutes. Cool the crust completely on a wire rack.

Butterscotch filling:
Meanwhile, stir together ½ cup of the brown sugar and the cornstarch in a bowl. Stir in ¼ cup of the milk and the egg yolks; set aside. Bring the remaining 2 ¾ cups milk, the remaining ¼ cup brown sugar, and the salt to a boil in a nonreactive saucepan over medium heat.

When the milk is boiling, add a splash to the egg yolk mixture in the bowl and whisk well (this heats the yolks slowly, preventing curdling). Repeat the process 2 or 3 times. Scrape the mixture into the saucepan and bring to a boil, whisking constantly. Be sure to whisk around the edges of the pan. Boil, whisking, for 2 minutes. Strain the custard into a clean bowl. Whisk in the vanilla and butter until smooth. Place a sheet of wax paper or plastic wrap directly on the surface of the custard to prevent a skin from forming; refrigerate until cooled, about 2 hours.

Pour the cooled custard into the crust. Top with wax paper or plastic; chill.

Whipped cream topping:
Up to 1 hour before serving, whip the cream and confectioners' sugar until nearly stiff; stir in the vanilla. Using a pastry bag with a large star tip, pipe or spoon a wide border of the cream around the edge of the pie. If you prefer, the whipped cream can be spread over the surface of the pie and mounded in the center. Chill until needed and serve cold.

Makes one 10-inch pie;
serves about 8