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Wednesday, March 9, 2011

Chew on This | Butterscotch Pie with Whipped Cream Topping

Once in a while, life can throw you a curve ball. When that happens to me, I run for the
chocolate....lots of it. Today was one of those days for Mudgie.  Soooo, I made her her comfort choice-a butterscotch pie with lots and lots and lots of whipped cream on top.

I had to make this pie in record time ('cause she needed it badly) and this is what I used:
Brown sugar, granulated sugar, cornstarch, salt, butter, eggs, milk, vanilla, whipping cream and one graham cracker pie crust.

I started with the pie crust.  Put 12 whole graham crackers into a plastic bag.  Roll until
finely crushed.  Pour graham crackers into a bowl, add the sugar and the melted butter. 
Blend thoroughly. 

Press into a 9" pie plate and bake 10 minutes at 300℉.

Now on to the filling.  Measure the sugars, cornstarch, and salt.

Drop into a medium sized sauce pan.  Stir to combine.  Pour in the milk and mix until smooth.

Over medium heat stir until mixture comes to a boil.  Boil 1 minute and remove from heat.

Pour half of the mixture into slightly beaten egg yolks and stir to combine. This is tempers your eggs so they won't curdle.

Pour the egg mixture back into the sauce pan and return to heat.  Boil 1 more minute and
remove from heat.  Drop in the butter and the vanilla.  Stir to blend. 

Pour into the graham cracker crust.  Cool completely before topping with the whipped cream. Now, I  would choose to top the pie with a meringue topping. Yum! But, this pie, with lots of whipping cream on top, is what Mudgie likes. And today her comfort is what it's all about!

Life doesn't have to throw you a curve ball for you to make and enjoy this yummy pie...try it and I hope all your days are sweet- 'cause this pie sure is!


Here is the recipe:

Butterscotch Pie with Whipped Cream Topping

1  9 " graham cracker pie crust

12 whole graham crackers, finely crushed
8 T melted butter
3 T light brown sugar

Finely crush 12 whole graham crackers.  Pour into a mixing bowl and add 3 T light brown sugar and 8 T melted butter.  Stir to combine.  Press into a 9" pie plate and bake in a 300 degree oven for 10 minutes.
Cool completely before adding the filling.


3/4 cup light brown sugar
1/4 cup granulated sugar
1/4 cup cornstarch
1/2 t salt
2 1/2 cups milk
3 egg yolks, slightly beaten
1 T butter
1 t vanilla

In a medium saucepan, combine sugars, cornstarch, and salt.  Mix well.
Stir in the milk, and bring to a boil.  Boil 1 minute while stirring constantly.  Remove from
heat and pour half of the mixture into the slightly beaten egg yolks.  Stir and pour back into
the saucepan.  Boil 1 more minute while continuing to stir.

Remove from heat and drop in the butter and the vanilla.  Stir to combine.  Pour
immediately into the cooled pie crust. 

Cool completely before topping with the whipped cream.


1 cup heavy whipping cream, whipped
2T confectioners' sugar

In a chilled bowl, beat 1/2 pint (or more) whipping cream  until stiff.  Stir in 1 - 2 T of confectioners' sugar.  Spread on top of the pie when pie is completely cool.  Refrigerate until ready to devour.
Note:  Pie is delicious with a meringue topping also.

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