Search
by Ingredient

Old Fashioned Butterscotch Cream Pie

StarStarStarStarStar

Submitted by kalojeris

Butterscotch Cream Pie recipe

YIELD

1 pie

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

Filling
2 ½ 591
CUPS ML MILK
158
1 1
PINCH PINCH SALT *
79
CUP ML CORNSTARCH
3 3
LARGE LARGE EGGS
4 6E+1
TABLESPOONS ML BUTTER
unsalted, softened
2 1E+1
TEASPOONS ML VANILLA EXTRACT
Topping
1 237
2 3E+1
TABLESPOONS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Prepare and bake the crust.

To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat.

Place remaining ½ cup milk in a mixing bowl and whisk in cornstarch, then eggs.

Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture.

Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil.

Allow to boil, whisking constantly, for about 30 seconds.

Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl.

Press plastic wrap against the surface of the filling and chill until it is approximately 75F degrees.

Spread the cooled filling evenly in the cooled crust.

To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak.

Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk.

Spread the cream over the filling, making sure it touches the edges of the crust all around.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 508 71% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 24g 120%
Trans Fat 0g
Cholesterol 282mg 94%
Sodium 220mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 22g
Vitamin A 34% Vitamin C 1%
Calcium 24% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe