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Butterscotch Pie

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★★★★★

5 from 2 reviews

Ingredients

Scale
  • For the crust:
  • 1 1/4 cups all purpose flour
  • 1 1/2 t granulated sugar
  • 1/2 t table salt
  • 1/2 cup cold unsalted butter, cut into chunks
  • 1/2 cup ice water
  • For the filling:
  • 1/2 cup cold unsalted butter
  • 1 3/4 cups light brown sugar
  • 1/2 t salt
  • 2/3 cup heavy cream, cold
  • 1 T vanilla extract
  • 1 t cinnamon
  • 6 large egg yolks

Instructions

  1. Combine flour, salt and sugar
  2. Cut butter in with pastry blender or two knifes until the butter bits are pea sized
  3. Add the cold water (minus 1 t) and stir until large clumps form
  4. Knead the dough a few times. If it doesn’t come together add the last teaspoon of cold water
  5. Wrap in plastic wrap and refrigerate for an hour or two
  6. Heat oven to 400 degrees
  7. Roll out crust on floured surface to 13 inch circle shape
  8. Fold dough into quarters and transfer to 9 1/2 inch pie plate
  9. Crimp edges
  10. Freeze crust for 15 minutes, then dock all over with a fork
  11. Coat a piece of foil with non stick spray and press carefully into the crust, covering the edges
  12. Bake for 20 minutes then carefully remove the foil
  13. For filling:
  14. Melt butter in a heavy bottom saucepan over medium heat
  15. Add the sugar, cinnamon and salt, stir to combine
  16. Let simmer for 2 or 3 minutes, stirring constantly
  17. Whisk in the cream and remove from heat
  18. Let cool for 15 minutes, then whisk in eggs one at a time
  19. Whisk in vanilla
  20. Pour filling into crust
  21. Bake for 10 minutes at 400 then reduce heat to 300 and bake another 25 to 30 minutes or until there is only a slight jiggle in the center of the pie when moved
  22. Cool completely and then refrigerate

Find it online: https://therockymountainwoman.com/butterscotch-pie/