Butter Scotch Pie
Submitted by DaveQ
Old-fashioned butterscotch pie with a homemade caramel custard filling cooked in a double boiler. Brown sugar and real caramel syrup give it deep, toffee-rich flavor in a pre-baked crust.
YIELD
1 piePREP
30 minCOOK
0 minREADY
90 minThis is a heritage recipe that takes you back to a time when pie was the only dessert that mattered.
The filling starts with butter creamed into flour, then brown sugar, eggs, and scalded milk laced with homemade caramel syrup get stirred in over a double boiler until everything thickens into a silky, toffee-colored custard.
You even make the caramel syrup from scratch by caramelizing sugar with boiling water until it turns into a deep amber syrup.
Pour it all into a pre-baked pie shell, let it cool, and you’ve got a slice of pure butterscotch heaven.
Chef Tips
- Stir constantly during the first 15 minutes in the double boiler to prevent lumps from forming
- Watch the caramel syrup carefully; sugar goes from golden to burnt in seconds
- Use a pre-baked (blind baked) pie shell so the crust stays crisp under the wet filling
- Top with fresh whipped cream for a classic finish
Ingredients
Directions
Cream Butter and add flour gradually.
Then add sugar mixed with egg slightly beaten and salt.
Scald milk with three teaspoons caramel syrup and add gradually to mixture.
Cook fifteen minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally.
CARAMEL SYRUP : Caramalize ½ cup sugar, add ⅓ cup boiling water, And let boil until a thick syrup is formed.
Place in a precooked pie shell.
Cool.
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