|Butterscotch Pie Ingredients:
For the filling:
- 2 1/4 cups milk:
- 1 cup heavy cream:
- 6 tablespoons unsalted butter:
- 1 1/4 cups light brown sugar, packed:
- 3 egg yolks:
- 1/4 cup cornstarch:
- 1/4 teaspoon salt:
- 2 tablespoons Scotch whisky:
- 1 1/2 teaspoons pure vanilla extract:
- 1 cup whipped cream, for garnish:
For the Meringue top:
- 2 egg whites:
- Pinch salt:
- 2 tablespoons sugar:
- 4 1/2 cups sifted all-purpose flour:
- 2 teaspoons kosher salt:
- 2 teaspoons sugar:12 ounces (3 sticks) cold unsalted butter, cut into pieces:
- 1/2 cup ice water (strain out the ice just before using):
- 2 teaspoons red wine vinegar:
Butterscotch Pie Time Stats:
- Prepares in 30 minutes
- Cooks in 50 minutes
- Ready to eat in 1 hour 20 minutes
Butterscotch Pie Directions:
1.) For the meringue top:
2.) In a large saucepan, combine the milk and cream,
and bring to a simmer over medium heat.
3.) Immediately turn off the heat and set aside.
4.) In a large, heavy skillet, melt the butter over mediumhigh heat.
5.) Stir in the brown sugar, raise the heat to mediumhigh, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture.
6.) Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture.
7.) If the mixture is not smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
8.) Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture.
9.) Whisk in the cornstarch and salt until dissolved.
10.) Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in.
11.) Whisking constantly, cook over medium-high heat until thick and just boiling.
12.) When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
13.) Turn off the heat and whisk in the vanilla extract.
14.) Pour into the pre-baked pie shell and chill,
uncovered, at least 2 hours, or overnight.
15.) Preheat oven to 400 degrees F.
16.) For the meringue top:
17.) Whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy.
18.) Spread meringue on top of the slightly cooled pie and bake for 5 minutes until lightly browned (cappuccino colored).
19.) Chill until ready to serve.
19.) In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute.
20.) Add the butter and mix just until you have a crumbly, sandy mixture.
21.) You should still be able to see the pieces of butter.
22.) In a small bowl, stir the water and vinegar together.
23.) With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
24.) Turn out onto a work surface, divide the dough in half, and shape into round, flat disks.
25.) Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
26.) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature.
27.) Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
28.) If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won’t be able to check the progress of the dough as easily.
29.) Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
30.) Don’t worry if the edges split a bit; concentrate on getting a good circle going from the center.
30.) Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling.
31.) The dough should feel smooth and soft. If it gets sticky, sprinkle on a bit more flour, but don’t do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up.
32.) Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11-inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
33.) Set your pie or tart pan nearby. 34.) To transfer the crust to the pan, roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan.
34.) Don’t stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don’t be concerned; it will patch easily.
35.) Using a sharp knife, trim the dough to within 3/4- inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.