This is one of the BEST desserts we have ever made. And stephanie and I make a ton of desserts. Let’s just say at a holiday table with about 10 desserts, this one finished. The pictures are from two different times we baked the pie. So that’s why you’ll see two different pie plates and two different kitchens.
Now this wasn’t a super easy dessert, but if you read the directions carefully and prep all your ingredients, you’re good to go. Trust me, it’s worth all the hard work. And if you have kids, make sure they’re sleeping before you start making this. You don’t want any distractions. And if you have an extra set of hands around, use them! There’s a lot of pouring from a pot to a bowl and whisking constantly, then pouring back again. It helps if someone is around to stabilize the bowl, or to pour while you whisk. It’s very possible with only two hands, though. I know because I did it.
Last year I bought reusable piping bags and I fell in love with them. Not only am I less wasteful now when I bake cupcakes and all those other important things, but they are so much easier to use than those plastic ones! There’s something about them that are just more squeezable and less stiff. So really, if you’re gonna pipe a beautiful (or regular) design onto your pie, buy a pastry bag! You can use it for any and every fancy dessert you have to make.
I don’t think I told you enough times how amazing this dessert is. Please make it. Or pay someone to make it for you. Or just invite yourself to my house and be really nice to me and maybe I will make it for you. This is definitely a Kosher Foodies favorite dessert. And, if you read our blog or know us in real life, we bake a lot of desserts!
Butterscotch Pie, adapted from The Art and Soul of Baking:
For the crust:
- 7 ounces graham crackers (I use Trader Joe’s brand because it doesn’t have high fructose corn syrup)
- 6 tablespoons butter, melted
For the pudding:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 vanilla bean
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/2 stick butter, cut into 1/2 inch pieces
- 3/4 cup + 2 tablespoons firmly packed brown sugar
For the topping:
- 1 1/4 cups heavy cream (1 1/2 cups if piping)
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
1. Make the crust: Grind graham crackers in food processor.
2. Add melted butter, mix until the crust comes together.
3. Add to 9 inch pie plate or tart pan (I think tart pans make it prettier and it’s easier to serve that way), and spread evenly across bottom and up the sides.
4. Bake at 350 degrees for 8-10 minutes. Let cool. [Wrap in plastic and let sit at room temperature for up to 3 days.]
5. Flavor the milk and cream: Pour the milk and cream (1 cup) into a small saucepan.
6. Using a paring knife, split the vanilla bean lengthwise. Use the dull side of the knife to scrape out the seeds into the pot. Add the pod to the pot, as well.
7. Whisk to break up clumps and seeds and place over medium heat until the mixture begins to simmer.
8. Turn off the heat and cover. Steep for 20 minutes.
9. Finish the pudding: Stir together the corn starch and salt in a medium bowl.
10. Place the egg yolks in a small bowl.
11. Have a strainer and the cooled pie shell ready.
12. Melt the butter in a medium saucepan over medium heat.
13. Add the brown sugar and begin whisking, slowly at first.
14. When the sugar melts, whisk vigorously to form a smooth butterscotch paste. Let the paste boil, whisking constantly for 1 minute.
15. POur the milk mixture into the butterscotch, whisking all the while.
16. Bring the mixture back to a simmer.
17. Keeping the burner on, remove from the heat and pour about 1/3 cup of the mixture into the bowl with the corn starch, whisking as you pour to dissolve any lumps.
18. Pour the cornstarch mixture back into the saucepan, whisking constantly.
19. Return to the heat and bring the pudding back to a boil. Boil, whisking, for 1 minute to thicken.
20. Remove from the heat and pour about 1/3 of the mixture into the bowl with the yolks, whisking vigorously to blend.
21. Pour the yolk mixture back into the saucepan and return the pudding to a boil, whisking constantly.
22. Once the pudding has boiled for 30 seconds, remove from the heat.
23. Pour in the vanilla extract and mix.
24. Pour through strainer into the prepared pie crust.
25. Press a piece of plastic over the pudding to prevent a skin from forming and refrigerate until cold, at least 3 hours.
26. Make the topping: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla until soft peaks form.
27. Assemble: Spread the whipped cream over the pudding with an offset spatula, making sure to cover all the pudding. Alternatively, spread a thin layer over the pudding and then pipe a design with a pastry bag and a 1/2 inch star tip (just remember to use 1/4 cup more heavy cream if piping).
28: Serve: Slice with a thin, sharp knife and serve plain or with caramel sauce drizzled on top.