Sunday, August 15, 2010

BUTTERSCOTCH PIE


With summer coming to an end soon, my thoughts head to fall and all the wonderful baking that lies ahead. I love butterscotch and have been looking for a good butterscotch pie recipe. The ones I have made previously were good but just not quite right. I was on the Food Network website and came across this wonderful recipe by Gale Gand. Apparently it was a recipe made by a woman named Aunt Jimmy. It seems Aunt Jimmy's pie was loved by all. And it is a great recipe. The addition of heavy cream and a little Scotch make it memorable. Of course, you can eliminate the Scotch, if you prefer. So, thank you Gale Gand and Aunt Jimmy for giving me the opportunity to share this recipe with my readers.

Filling
2 1/4 c. whole milk
1 c. heavy cream
6 T. unsalted butter
1 1/4 c. light brown sugar, packed
3 egg yolks
1/4 c. cornstarch
1/4 tsp. salt
2 T. Scotch
1 1/2 tsp. pure vanilla extract
1 (9-inch) prebaked pie shell, your favorite recipe

Meringue
3/4 c. egg whites
1/2 tsp. cream of tartar
3/4 c. granulated sugar


Preheat oven to 325 degrees F. In a large saucepan, combine the milk and cream and bring to a simmer over medium head. Immediately remove from the heat and set aside. Melt the butter in a large, heavy skillet over medium heat. Stir in the brown sugar, raise the heat to medium high, cook stirring constantly, until caramelized, 5 to 7 minutes. (You will smell a characeristic nutty caramel color when the butter browns, signaling that the mixture is ready). Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch. While whisking constantly, cook over medium-high heat until thick and just boiling. 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. Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue. Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue on medium speed until soft peaks form. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Make sure it touches the edge). Bake the pie until the meringue is lightly browned, about 15 to 20 minutes. Chill the pie, uncovered, at least 3 hours or overnight before serving.


6 comments:

  1. Una torta meringata, wow! Bella e squisita... Mi piace molto, grazie per la ricetta!

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  2. I love butterscotch- this pie looks delicious!

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  3. OMG I have not had a butterscotch pie for years, I can taste it right now!

    Carol

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  4. I adore butterscotch & this sounds wonderful! How can it be anything but a delicious pie with this recipe. Great recipe.

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  5. I bet this is so sweet! I've never had it, but can imagine...

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  6. Butterscotch is one of my favorite flavors and this sounds great!

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