Almost Butterscotch Pie

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If you think this Almost Butterscotch Pie recipe looks very similar to my Sugar Cream Pie recipe, you would be correct.  It is the same recipe except it uses brown sugar instead of granulated sugar.  There is no cinnamon on top, and I do not bake this version.

The reason for this recipe is that I have yet to make a butterscotch pie that A: tasted like my grandma’s, B: tasted like Andy’s Aunt Alice, and C: didn’t turn out grainy and runny.  Yes, I could use a boxed pudding mix, but I would rather go without butterscotch pie.  I do use boxed pudding mixes in some recipes, like an éclair cake, but I just don’t believe it belongs in a pie crust.

One day, I had an extra pie crust thawed, and a sugar cream pie already made so I thought why not try brown sugar instead of white sugar.  It turned out delicious.  It has a flavor different from a sugar cream pie, but not quite the taste of a butterscotch pie.  Thus this recipe is aptly named Almost Butterscotch Pie.

Lucky for the neighbors that day, I had 2 pies in the house that required help to eat.

Almost Butterscotch Pie
3 cups Whole Milk
12 tablespoons Butter, cut into chunks
1 ½ cups Brown Sugar, firmly packed
1/3 cup Cornstarch
2 teaspoons Vanilla Extract
1 Deep-Dish Pie Crust, blind baked

Mix milk, cornstarch, sugar and vanilla in a heavy saucepan. Whisk together until no lumps remain. Heat over medium low heat stirring constantly until thickened and bubbling. Add butter and stir until melted. Boil for another minute or so. Pour into pie crust. There will be extra filling, pour it into a bowl for later, it makes a great pudding/custard.

Refrigerate until cold and set. Cut into pieces and serve.

http://peartreekitchen.com/almost-butterscotch-pie/


 

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