Father's Day

Butterscotch Pie

October 10, 2019
Photo by Joe Donnely
Author Notes

... —Joe Donnely

  • Prep time 25 minutes
  • Cook time 25 minutes
  • Serves 12
Ingredients
  • For the pastry
  • 32 Speculoos / Biscoff cookies
  • 6 tablespoons unslated butter
  • For the filling and the topping
  • 150 grams sugar
  • 1/4 cup heavy cream
  • 100 grams brown sugar
  • 43 grams cornstarch
  • 3 cups milk
  • 1 tablespoon butter
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
In This Recipe
Directions
  1. For the pastry
  2. Preheat the oven to 350°F
  3. In a bowl crush finely the speeculos,add butter and pulse until moistened
  4. Use a glass to press the crust mixture,and bake 12 minutes
  1. For the filling and the topping
  2. Whisk the egg yolks together in a large bowl
  3. In a small saucepan, combine the granulated sugar with 1/4 cup water.Cook over medium heat until the sugar is dissolved
  4. Increase the heat to medium high and continue to cook, swirling the pan until the mixture turns a dark amber color, about 10 minutes total.
  5. Remove from heat, and stir in the heavy cream.
  6. Set aside in medium saucepan, whisk together the brown sugar, cornstarch, and salt. Add half of the milk, whisking to combine. Whisk in the remaining milk.
  7. Set over medium high heat, whisking often, until the mixture comes to a boil.
  8. Remove from heat and add in the butterscotch mixture.
  9. Slowly transfer the egg mixture back into the saucepan.
  10. Boil for 2 to 3 minutes
  11. Remove from heat and stir in the butter
  12. Put slowly the mixture on the crust
  13. Cover with a plastic wrap and put in a fridge for 6 hours
  14. In a medium boil use an electric mixter to beat the cream,add flower and spread over the pie when soft peaks form

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