Thanksgiving is next week…can you believe it?!? Here’s another family favorite pie recipe…this is the one that Bunny requested (demanded?) that I make this year. It’s truly a labor of love, for me at least, because I hate tempering eggs! It’s worth it though…there’s nothing quite like a homemade butterscotch pie!
- 1 9-inch pie crust, baked and cooled (make sure to poke holes in the crust with a fork before baking!)
- 3 Tbsp. butter (no substitutions)
- 1 cup packed dark brown sugar
- 1/2 cup boiling water
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1 tsp. vanilla extract
- Whipped cream for topping
In 12-inch skillet, cook butter over medium heat for 6 to 7 minutes or until butter melts and turns deep golden brown in color, being careful not to burn. Add brown sugar and stir until blended. Carefully stir in boiling water; boil 1 minute, stirring constantly until smooth. (If there are a few lumps of brown sugar, that’s OK.) Remove from heat.
In 3-quart saucepan, combine cornstarch and salt; with wire whisk, mix in milk, cream, and brown sugar mixture. Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove from heat.
In small bowl, with wire whisk, lightly beat egg yolks. In thin steady stream, whisk about 1/2 cup hot milk mixture into yolks. Gradually whisk yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture is very thick and coats the back of a spoon well. Stir in vanilla.
Pour hot filling into cooled pie crust; press plastic wrap onto surface. Refrigerate overnight until filling is set. Top with whipped cream, if desired.