Name: Butterscotch Pie
Prep time: 1 h 5 min
Total time: 6 h
Yield: 8 - 10 serving(s)
Ingredients: 1 All-Butter Pie Crust; All-purpose flour, for dusting; 4 large egg yolks; 1/4 c. cornstarch; 2 1/2 c. whole milk; 4 tbsp. salted butter; 1 1/4 c. packed dark brown sugar; 1/4 tsp. kosher salt; 4 large egg whites; 1 c. granulated sugar; 1/2 tsp. vanilla extract; 1/4 tsp. cream of tartar

Step 1For the crust: On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the dough to a 9-inch pie plate (not a deep-dish plate). Tuck the edges of the dough under to be even with the rim of the pie plate and crimp as desired. Thoroughly prick the bottom and sides of the dough with a fork and place the pie plate in the freezer for 30 minutes.

Step 2Preheat the oven to 400℉. Line the pie dough with parchment paper or foil, then fill with pie weights or dried beans. Bake until the edges of the crust are lightly golden brown, 18 to 20 minutes. Remove the pie weights and parchment paper and return the crust to the oven. Bake until the entire crust is golden brown, 10 to 15 minutes more. Let cool while you prepare the filling.

Step 3For the filling: In a medium heatproof bowl, combine the egg yolks, cornstarch, and 1/2 cup of the milk. Whisk until lightened in color. Prepare your work space by twisting a kitchen towel lengthwise and arranging it in a circle on the counter. Place the bowl in the center of the circle.

Step 4In a medium saucepan, melt the butter and 2 tablespoons water over medium-high heat. Add the brown sugar and salt and cook, stirring occasionally and scraping around the edges of the saucepan with a rubber spatula, until the sugar is melted and bubbling. It will separate and look grainy but it will come back together as you continue to cook and stir. Continue to cook until the mixture smells like caramel and registers 240℉ on a candy thermometer, 4 to 5 minutes. Gradually whisk in the remaining 2 cups milk (it will sputter and may initially clump) and cook, stirring, until smooth and simmering.

Step 5Turn off the heat and pour about one-third of the brown sugar mixture into the bowl of egg yolks in a steady stream, whisking constantly (the kitchen towel will help hold the hot bowl in place while you whisk). Pour the yolk mixture back into the saucepan, continuing to whisk. Return the heat to medium-high and bring the mixture to a boil, whisking constantly until thick, 3 to 4 minutes.

Step 6Strain the pudding through a mesh strainer into the baked pie crust. Immediately press a piece of plastic wrap directly on the filling to prevent a skin from forming. Refrigerate until set, at least 4 hours and up to 3 days.

Step 7For the meringue: In a medium saucepan, bring 1 inch water to a simmer over medium heat. In the bowl of a stand mixer, whisk together the egg whites, granulated sugar, vanilla, salt, and cream of tartar. Place the bowl over the simmering water and continue to mix, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook, until the granulated sugar has dissolved into the egg whites and the mixture registers about 160˚F on a candy thermometer, 3 to 5 minutes. (When you rub some of the mixture together between your fingers, you should not feel any sugar granules.) Transfer the bowl to a stand mixer fitted with a whisk attachment and whisk on medium-high speed until the meringue is glossy and holds a stiff peak, 5 to 6 minutes. Dollop the meringue over the pie to cover the filling, then use the back of a spoon to make decorative swoops and swirls.

Step 8Use a kitchen torch to toast the meringue. Alternatively, place the pie under the broiler until lightly toasted, about 1 minute. Let cool to room temperature before serving.

Butterscotch Pie

Ingredients

Crust

Filling

Meringue

Directions

Pies and Tarts