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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Since early childhood, my son's favorite dessert has been butterscotch pie. I've tried scores of recipes over the years and experimented on my own. The kid is 21 now, and I think I've finally come up with THE butterscotch pie. Ingredients:
3 egg yolks |
2 cups milk (i use skim milk) |
1/3 cup lite soft cream cheese |
3/4 cup butterscotch chips (or morsels) |
1 cup light brown sugar, firmly packed |
3 tablespoons light brown sugar (separate use) |
1/3 cup all-purpose flour |
3 tablespoons cornstarch |
1/2 teaspoon salt |
1/4 cup margarine |
1 1/2 teaspoons butter-nut flavoring (vanilla butter & nut, available at kroger) |
1 baked 9 inch pie shell (or graham-cracker pie shell) |
1/2 cup cashew halves (optional) |
whipped cream |
Directions:
1. Separate eggs. Allow yolks to sit a few minutes to take the chill off. Place yolks, milk, and cream cheese in blender and mix at low speed until thoroughly combined.
2. Transfer milk mixture to the top of a double boiler. When this mixture is warm, add butterscotch chips and stir until chips melt.
3. In a mixing bowl, combine 1 cup brown sugar, flour, constarch, and salt. Stir into milk mixture. Cook slowly and mix with a whisk until well combined.
4. Remove upper pot from double boiler and set directly on burner at medium-low heat. Stir frequently with whisk until thickened and a bubble or two comes up through the mixture. Reduce heat to low. Continue to cook and stir for five minutes.
5. Add margarine, flavoring, and remaining brown sugar. Mix well. Pour into pie shell and cool on pie rack for 30 minutes.
6. NOTE: This pie will completely fill a 9 shell.
7. Optional: While pie cools, sprinkle cashew halves in a 1 band near the crust.
8. Refrigerate, covered with plastic film or lid that comes with graham cracker shell. Add a ring of whipped cream before serving.
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