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Why hello.
A looker. Irresistible indeed. And to find better on the inside than out? I melt for Butterscotch—creamy, dreamy and boldly going where no pie’s gone before. Pie soldiers into contained, cooped and can use sweet, spiked.
Butterscotch, like never before.
Appropriate ingredients!
➤ cornstarch/flour
➤ salt
➤brown sugar
➤ milk
➤ eggs
➤ butter
➤ vanilla
Perfect!
Let It Be, Butterscotch
Make, unfreeze, or purchase a pie crust. A video for our ap/rye/spelt crust.
Butterscotch pie requests a full baked crust. Creamy fills the pie shell, then cools in the refrigerator. We made a video about pre-baking a pie crust and hope you enjoy!
Do you prefer light/dark/or a combination of brown sugars? We used a combination of both; dark giving a deep molasses taste and dark color, while light balances.
Butterscotch Filling
For those who prefer a video, visit us here.
Mix – In a saucepan, combine brown sugar, cornstarch, and salt. Then add milk and slightly stirred yolks. Next, spatula the corners of the saucepan to make sure the mixture’s well combined.
Whisk – I cook cream pies over medium-high heat, whisking gently but non-stop until thickened. Watch carefully as the mixture’s about to boil. Once boiling, I mean really boiling, rather than a few bubbles here and there (which is a straight seven minutes at sea level and high altitude for us), continue stirring fast and without burning yourself. Time or count an additional 60-90 seconds. Remove the pot from heat.
For Silky Smooth Pastry Cream
- Whisk in butter, one piece at a time until melted, then vanilla.
- Vanilla and butter before or after straining is just fine. Interchanging the two ends with the same result.
- Strain pastry cream through a fine sieve over a medium/large bowl (this is optional but makes ultra creamy Butterscotch!).
- Pour the filling into the cooled pie pan and smooth. Really smooth, so once covered there are few gaps. Let cool for ten minutes.
Spiced Rum Whipped Cream
I never ask but if possible, beg you to make this whipped cream; the ingredients complements in the best way possible.
This does then doesn’t follow our normal whipped cream recipe.
Freeze – About fifteen minutes before ready to serve, freezer chill a medium-size (deep metal or glass) bowl and the beaters from your electric mixer. I think, this method helps make the fastest and best whipped cream.
Combine – heavy whipped cream and brown sugar in a measuring cup; stir until the brown sugar’s mostly dissolved then return to the refrigerator for the remaining fifteen minutes.
Mix – Remove the cream mixture from the refrigerator and stir again. Using the electric mixer starting on medium (holding in the middle of the bowl helps with splash!) beat the cream mix, rum, and powdered sugar until just thickening. Increase the speed to medium-high and stiff peaks form. Avoid over beating, as the peaks will deflate.
Taste! A couple times! Are you ready to use the whipped cream? If not, cover and back into the fridge until ready to serve.
If so, taste—one, two, dare you to stop, then layer or pipe and sprinkle with crushed almonds.
For two.
For you.
Butterscotch Pie with Spiced Rum Whipped Cream
Ingredients:
AP/Spelt/Rye Crust
- ¾ cup unbleached all-purpose flour
- ¼ cup spelt flour
- ¼ cup rye flour
- 1-1/2 teaspoons cane sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 8 tablespoons unsalted butter cut into ½" pieces freeze for 10 minutes
- 1 teaspoon apple cider vinegar
- ¼ cup cold water placed in water in freeze for 10 minutes
Butterscotch Filling
- 1 cup brown sugar 1/2 light brown // ½ dark brown
- 1/3 cup cornstarch or flour
- 2 cups whole milk
- 3 large egg yolks
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract (sea level - 1 teaspoon)
- 2 tablespoons unsalted butter – cut into ½ inch cubes
Spiced Rum Whipped Cream
- 1-1/4 cups heavy whipping cream cold
- 1-1/2 tablespoons light brown sugar
- 2 teaspoons spiced rum (optional, or non-alcoholic options below)
- 1 Tablespoon powdered sugar
Instructions
Food Processor
- A video! Add flour(s), sugar, salt and spices to the food processor. Short pulse a couple times until mixed. Open the lid and scatter butter over the dry ingredients. Pulse about 6-7 times. Drizzle ¾ of the water/vinegar over the mixture and cover. Pulse again until the mixture resembles coarse crumbs, about 4-5 times.
By Hand
- Combine flour(s), sugar, salt, and spices in a large bowl. Stir to combine. Add cut butter and coat with the dry mixture. Using a pastry blender, two knives, or your hands, cut/work the butter into the dry. Ready for liquid is when the dough is shaggy looking and butter’s well distributed. Drizzle the water/vinegar in two-three stages.
- Just enough liquid is the name of the flaky crust game. Squeeze the dough between your fingers; crumbs should stick but aren’t sticky. If the dough is dry and crumbles apart when squeezed, add more water sparingly, then pulse 1-2 more times. Depending on season and outside temperature, all water may or may not be used.
- When consistency’s reached, pour the mixture onto a work surface. Avoid over handling the dough. Gather the dough into a ball, then flatten into a 3/4-inch disk, wrap and refrigerate for an hour or overnight.
- Lightly flour your worksurface and rolling pin. Starting in the center, apply decent pressure and roll the dough into a 12” circle. To avoid sticking rotate the dough every few rolls. If necessary, lightly re-flour underneath the pie dough. Transfer the dough to a 9-inch pie pan. Let the pastry fall into the pan. Trim the edges to 1/2-inch beyond the pie pan and crimp/flute the edge. Ball a piece of aluminum foil or parchment and starting in the middle, cover the inside of the pie so as not to abstruct the fluting. Fill the pie/parchment/foil with weights or beans, carefully pushing and forming them into the crust, as this will help the pie keep form during baking.
- Preheat oven to 350°F
- Bake the crust for 25-30 minutes. Have a bowl ready to catch the beans. Remove the pie and carefully remove the beans so as not to disturb the fluting or bottom crust. Rotate the pie 180° placing the front facing the back. Bake for an additional 10-15 minutes. During this time, watch for bubbling of the crust. I didn't notice any, but if seen, poke with a toothpick. Once timer sounds, remove and let the crust cool for 30-45 minutes.
Butterscotch Filling
- Fit a fine mesh sieve over a large bowl.
- A video! In a medium saucepan, combine brown sugar, cornstarch, and salt. Add milk, then whisk yolks. Run a spatula along the corners and bottom of the saucepan, making sure the mixture's well combined.
- Place the saucepan over medium-high heat. Whisk non-stop until the mixture thickens, then boils, about 6-7 minutes. Continue stirring for an additional 60-90 seconds. Remove from heat. Whisk in butter, one piece at a time until melted. Strain pastry cream through a fine sieve over a medium/large bowl, add vanilla, then pour the filling into the cooled pie pan and smooth with a spatula or back of a spoon. Let cool for 10 minutes.
- A couple options for preventing a skin from forming:Press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie.Glide a piece of butter or a light coat of vegetable spray across the surface of the pie, then press a (preferably unbleached) piece of parchment paper over (leaving little gaps or air pockets) the pie.
- Place the pie on a wire rack and let cool two hours, then refrigerate overnight.
Fresh Spiced Rum Whipped Cream
- About 15 minutes before ready to serve, chill a medium-size (preferably deep glass) bowl and the beaters from your electric mixer in the freezer.
- Combine heavy whipped cream and brown sugar in a measuring cup; stir until brown sugar is mostly dissolved. Place back in the refrigerator for remaining 15 minutes.
- Remove the cream mixture from the refrigerator and stir once more. Using an electric stand or handheld mixer, starting on medium, beat the cream mix, rum and powdered sugar until it starts to thicken. Increase the speed to medium-high, continue until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready for use.
- Layer or pipe the whip, then sprinkle with crushed almonds.
Notes
• If dough has been refrigerated for over an hour, let stand five to ten minutes before rolling.
• Dough can be made and refrigerated three days in advance.
• Almond extract can be exchanged for vanilla.
• If making a cream pie for the first time, at about the seven-minute mark, you'll feel the pastry cream thicken. I found and hope these Spiced Rum substitute ideas help. A general "how to" fresh whipped cream video.
I am a butterscotch and rum person.
I love the ingredients to that you use.
I will definitely try this pie.
Good job on all your blog.
Thank you momma 🥰 I know how rummy you like desserts, the only place we can slide you some booze 😉 We’ll make next time we can see, bake, and wrap your blankie ’round us. Air kisses ♥️