Butterscotch Cream Pie

This is my re-creation of the pie of my dreams that I had in Halifax. It’s a pastry crust, filled with butterscotch pudding and topped with whipped cream, and it was a sweet second course at my blog-iversary party. I’m calling this version 1.0, because there are a few things I’m going to do differently next time.

First up, due to my previous experiences making pudding/custard filled pies, I made this on Friday night, for eating on Sunday; I wanted to give the butterscotch pudding plenty of time to set up for clean slicing. The problem here was that I think the pastry crust got a little bit soft during it’s almost 48 hour chill time. I think next time I would go with a graham cracker, or even vanilla wafer, crust.

For the butterscotch pudding, I used my favourite Food Blog Search function to see what I could find. There’s no shortage of recipes for this, and I kind of picked one at random because I liked what was going on in the recipe. A few other recipes for butterscotch pudding have you make caramel first (technically caramel puddings?), and I kind of knew I’d be caramel-ed out because of the Sweet and Salty cake. I’ve already bookmarked the other recipes I want to try for 2.0.

Overall, this was just dreamy, and I think it matched pretty closely with what I had at Il Mercato. It’s on my shortlist for Easter desserts!

Butterscotch Cream Pie (1.0)

Source: Pudding from The Kitchen Sink Recipes

Ingredients

Crust

1/2 recipe all butter, really flaky pie dough or a graham cracker crust (or even one made out of vanilla wafers)

Butterscotch Pudding

1/2 cup dark brown sugar

2 tbsp + 2 tsp corn starch

1 1/2 cups milk (I used 2% milk)

1/2 cup whipping cream

2 tbsp butter (1/4 stick), cut into cubes

1 tsp vanilla

Whipped Cream

1 1/2 cups whipping cream

2 tbsp sugar

Directions

1. Get your pie crust prepped and cooled, whether it’s a pastry crust, graham cracker crust or vanilla wafer crust.
2. For pudding, whisk brown sugar, corn starch and 1/4 tsp salt in a medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. I strained mine at this point just in case of any lumps.
3. Pour into pie crust, and chill for two hours, although I would say make it the day before and chill overnight.
4. Make the whipped cream an hour or so before serving by whipping the cream to soft peaks, then sprinkling in the sugar and whipping until firm peaks.