E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Butterscotch Pie Susan Reid | October 20, 2020 This is a smooth, rich pie in an all-butter crust with a bit of tang for counterpoint in the Chantilly cream topping. Cast iron is ideal for pie crust, making it crisp and flaky. If you prefer a meringue topping, see the note at the bottom of the recipe. Level Advanced Prep Time 2.5 hours Cook Time 1 hour, 20 minutes Serves 6-8 Cook it With Our Seasoned Cast Iron Pie Pan Ingredients Crust 1½ cups King Arthur Unbleached All-Purpose Flour ½ teaspoon salt ½ cup cold unsalted butter, cut into pats 3-4 tablespoons cold water Filling 1½ cups (12 ounces) evaporated milk, divided ¼ cup cornstarch 4 large egg yolks 1¼ cups (10 ounces) heavy cream ½ cup brown sugar ¼ teaspoon salt 1 cup butterscotch chips 1 tablespoon vanilla extract ¼ cup unsalted butter, softened Chantilly Cream Topping 3 tablespoons sour cream 1¼ cups heavy cream 2 tablespoons light brown sugar 1 teaspoon Instant ClearJel (optional) 2 teaspoons vanilla extract or bourbon Meringue Topping 4 large egg whites (from the filling) ¼ teaspoon salt ¼ cup light brown sugar ¼ cup granulated sugar ½ teaspoon vanilla extract Directions Crust Place the flour in a medium bowl and whisk in the salt. Add the butter and toss the pieces to coat with flour. Cut in the flour until it’s in ¼-inch pieces, with some larger, ½-inch pieces remaining. Add the 2 tablespoons of water and toss the mixture with a fork to distribute it. Add the remaining water a tablespoon at a time, mixing with the fork until the dough begins to come together in clumps and the mixture feels damp when gently squeezed. Transfer the dough to a piece of parchment and use the parchment to fold it over on itself. This will bring it together without making it tough. If there are any stray dry spots, use a spray bottle to spritz them with water, then fold them in. Pat the dough into a disk ¾ inches thick, wrap and chill for at least 30 minutes. Roll the chilled dough to a 13-inch circle and transfer to a 9 inch pie pan that’s at least 2 inches deep. Crimp the edges and return to the refrigerator while you preheat the oven to 425 degrees F. Line the unbaked crust with foil or parchment and place pie weights, dried beans, or sugar inside to keep the dough in place. Place the pan on a baking sheet and bake for 20 minutes. After 20 minutes, reduce the oven to 375 degrees F. Remove crust from the oven and take out the liner and weights. Prick the bottom of the crust with a fork and return to the oven. Bake until the crust is golden brown throughout. Remove from the oven and cool completely. Filling Before you start, make sure you have a whisk, ladle and strainer nearby. Combine ½ cup of the evaporated milk with the cornstarch in a medium bowl. Whisk until smooth, then whisk in the egg yolks and set aside. In a 2-quart saucepan, bring the remaining evaporated milk, heavy cream, brown sugar, and salt to a simmer. Add the chips to the hot milk and stir over low heat until the chips are melted. Turn off the heat. Carefully ladle about 1 cup of the hot mixture into the cornstarch/egg mixture, whisking constantly. Pour the mixture through the strainer back into the saucepan. Turn the heat back on to medium and bring the mixture to a boil, whisking constantly. When you see bubbles come up from the center of the pot and the mixture is thick, remove from the heat. Stir in the vanilla and butter until melted. Pour into the baked crust, smoothing the top. Cover with plastic wrap, making sure the plastic touches the surface of the filling so it doesn’t get a skin on top. Chantilly Cream Topping Combine the sour cream and heavy cream in a large bowl. Whip until the whisk leaves tracks in the bowl. Combine the brown sugar and Instant ClearJel in a small bowl, then add to the cream mixture and whip until stiff. Mix in the vanilla or bourbon. Spread or pipe the cream on the top of the pie. Meringue Topping Place the egg whites and salt in a large mixing bowl. Beat until the whites become foamy and continue until they turn white. With the mixer running at medium speed, gradually add the sugars. Continue beating until the meringue becomes glossy and holds a stiff peak when the beaters are lifted. Beat in the vanilla. Preheat the oven to 400 degrees F. Pipe or spoon the meringue on top of the cooled pie filling, taking care to make contact with the crust all around (this will help prevent weeping). Bake the pie for 10-15 minutes, until the top is golden brown. Chill the pie before serving. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Butterscotch Pie Susan Reid | October 20, 2020 This is a smooth, rich pie in an all-butter crust with a bit of tang for counterpoint in the Chantilly cream topping. Cast iron is ideal for pie crust, making it crisp and flaky. If you prefer a meringue topping, see the note at the bottom of the recipe. Level Advanced Prep Time 2.5 hours Cook Time 1 hour, 20 minutes Serves 6-8 Cook it With Our Seasoned Cast Iron Pie Pan Ingredients Crust 1½ cups King Arthur Unbleached All-Purpose Flour ½ teaspoon salt ½ cup cold unsalted butter, cut into pats 3-4 tablespoons cold water Filling 1½ cups (12 ounces) evaporated milk, divided ¼ cup cornstarch 4 large egg yolks 1¼ cups (10 ounces) heavy cream ½ cup brown sugar ¼ teaspoon salt 1 cup butterscotch chips 1 tablespoon vanilla extract ¼ cup unsalted butter, softened Chantilly Cream Topping 3 tablespoons sour cream 1¼ cups heavy cream 2 tablespoons light brown sugar 1 teaspoon Instant ClearJel (optional) 2 teaspoons vanilla extract or bourbon Meringue Topping 4 large egg whites (from the filling) ¼ teaspoon salt ¼ cup light brown sugar ¼ cup granulated sugar ½ teaspoon vanilla extract Directions Crust Place the flour in a medium bowl and whisk in the salt. Add the butter and toss the pieces to coat with flour. Cut in the flour until it’s in ¼-inch pieces, with some larger, ½-inch pieces remaining. Add the 2 tablespoons of water and toss the mixture with a fork to distribute it. Add the remaining water a tablespoon at a time, mixing with the fork until the dough begins to come together in clumps and the mixture feels damp when gently squeezed. Transfer the dough to a piece of parchment and use the parchment to fold it over on itself. This will bring it together without making it tough. If there are any stray dry spots, use a spray bottle to spritz them with water, then fold them in. Pat the dough into a disk ¾ inches thick, wrap and chill for at least 30 minutes. Roll the chilled dough to a 13-inch circle and transfer to a 9 inch pie pan that’s at least 2 inches deep. Crimp the edges and return to the refrigerator while you preheat the oven to 425 degrees F. Line the unbaked crust with foil or parchment and place pie weights, dried beans, or sugar inside to keep the dough in place. Place the pan on a baking sheet and bake for 20 minutes. After 20 minutes, reduce the oven to 375 degrees F. Remove crust from the oven and take out the liner and weights. Prick the bottom of the crust with a fork and return to the oven. Bake until the crust is golden brown throughout. Remove from the oven and cool completely. Filling Before you start, make sure you have a whisk, ladle and strainer nearby. Combine ½ cup of the evaporated milk with the cornstarch in a medium bowl. Whisk until smooth, then whisk in the egg yolks and set aside. In a 2-quart saucepan, bring the remaining evaporated milk, heavy cream, brown sugar, and salt to a simmer. Add the chips to the hot milk and stir over low heat until the chips are melted. Turn off the heat. Carefully ladle about 1 cup of the hot mixture into the cornstarch/egg mixture, whisking constantly. Pour the mixture through the strainer back into the saucepan. Turn the heat back on to medium and bring the mixture to a boil, whisking constantly. When you see bubbles come up from the center of the pot and the mixture is thick, remove from the heat. Stir in the vanilla and butter until melted. Pour into the baked crust, smoothing the top. Cover with plastic wrap, making sure the plastic touches the surface of the filling so it doesn’t get a skin on top. Chantilly Cream Topping Combine the sour cream and heavy cream in a large bowl. Whip until the whisk leaves tracks in the bowl. Combine the brown sugar and Instant ClearJel in a small bowl, then add to the cream mixture and whip until stiff. Mix in the vanilla or bourbon. Spread or pipe the cream on the top of the pie. Meringue Topping Place the egg whites and salt in a large mixing bowl. Beat until the whites become foamy and continue until they turn white. With the mixer running at medium speed, gradually add the sugars. Continue beating until the meringue becomes glossy and holds a stiff peak when the beaters are lifted. Beat in the vanilla. Preheat the oven to 400 degrees F. Pipe or spoon the meringue on top of the cooled pie filling, taking care to make contact with the crust all around (this will help prevent weeping). Bake the pie for 10-15 minutes, until the top is golden brown. Chill the pie before serving. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
