Welcome to the delightful world of Butterscotch Pie! This creamy, decadent dessert features a crunchy Speculoos crust and a rich butterscotch filling that’s simply to die for. Let’s dive into the sweet satisfaction of making this pie!
Perfecting the Crust
This part’s so satisfying! The cookie crust adds a unique flavor that perfectly complements the filling.
Whipping Up the Filling
The filling is where the magic happens—it's all about patience and whisking to achieve that silky texture. Trust me, you’ll love it!
Ingredients
- Cookie Crust:
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- Filling:
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- Topping:
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Instructions
- Make the crust:
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Step 1- Preheat the oven: Preheat the oven to 350°F.
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Step 2- Prepare the crust: In the bowl of a food processor, pulse the Speculoos cookies until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup or glass to press the crust mixture into the bottom and up the sides of a fairly deep 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.
- Make the filling:
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Step 3- Read the instructions: Read the filling instructions completely before beginning.
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Step 4- Whisk egg yolks: Whisk the egg yolks together in a large heatproof bowl until smooth. Set aside.
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Step 5- Cook the sugar: In a small stainless saucepan, combine the granulated sugar with 1/4 cup water. Gently stir with a silicone spatula. Cook over medium heat until the sugar is dissolved. Increase the heat to medium-high and continue to cook, swirling the pan occasionally without stirring, until the mixture turns a dark amber color, about 10 minutes total. Be careful not to burn. You can always return to heat and cook more, but you can't undo a burnt butterscotch!
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Step 6- Add heavy cream: Remove from heat. Gradually stir in the heavy cream. Set aside.
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Step 7- Combine dry ingredients: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Add half of the milk, whisking to combine. Whisk in the remaining milk. Set over medium-high heat, whisking often, until the mixture comes to a boil. Remove from heat and add in the butterscotch mixture.
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Step 8- Temper the egg yolks: Gradually ladle about a quarter of the hot liquid into the egg yolks, whisking constantly, to temper the eggs. Add another quarter of the hot mixture to the eggs, whisking constantly. Slowly transfer the egg mixture back into the saucepan. Whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until thickened like pudding.
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Step 9- Finish the filling: Remove from heat and stir in the butter. Whisk vigorously for 1 minute to encourage the mixture to cool. Pour through a mesh sieve into the prepared crust to remove any lumps.
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Step 10- Chill the pie: Cover with plastic wrap and chill in the fridge for at least 6 hours or overnight to set. At this point, the pie can be made ahead of time and stored in the fridge for up to 2 days.
- Make the topping:
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Step 11- Beat the cream: In a medium mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream on medium-high speed until it begins to thicken. Add in the sugar and vanilla and continue to beat until soft peaks form.
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Step 12- Top the pie: Spread over the chilled pie. Garnish with Speculoos crumbs, if desired. Serve chilled.
Nutrition
- Calories: 350, Fat: 25g, Carbs: 30g, Protein: 4g
Cooking techniques
This recipe involves several cooking techniques, including:
- Whisking: Essential for achieving the right texture in the filling.
- Tempering: This technique helps prevent the egg yolks from scrambling when mixed with hot liquids.
- Baking: The crust is baked to create a firm base.
Variations or substitutions
Feel free to experiment with different types of cookies for the crust, such as ginger snaps or graham crackers. For a richer filling, you can substitute some of the milk with half-and-half.
Storage tips
This pie can be stored in the fridge, covered with plastic wrap, for up to 2 days. Make sure to keep it chilled for the best texture!
Notes
For a gluten-free option, check if your cookie choice is certified gluten-free!
