Now that you’ve mastered your pie crust, it’s time to move to our ultimate cream pie: butterscotch.
This pudding has a lovely, deep flavor and its the most requested birthday pie in my family. If you’re still scared of pie dough, make the pudding on its own. It can shine in its own right. Paired with the flaky pie dough and a mound of whip cream, it’s birthday bliss. Look at that flaky crust…
modified from David Leibovitz
for a deep dish pie:
6 Tbsp butter (salted or unsalted)
1 ½ cups packed dark brown sugar
1 tsp coarse salt
7 Tbsp corn starch*
3 ¾ cups whole milk
3 large eggs
1 Tbsp vanilla extract
Melt butter in a large saucepan. Add dark brown sugar and salt and stir until the sugar is completely moistened. Remove from heat.
In small bowl, whisk corn starch with ½ cup milk until smooth. Whisk in the eggs.
Whisk the remaining 3 ¼ cups milk into the sugar mixture. Whisk in the egg mixture as well and return to the heat. Whisk almost constant while bringing the pudding up to a boil. It will thicken quite quickly once its about to boil. Let the pudding boil for 1 minute, being sure to whisk constantly.
Remove from heat and add in vanilla extract. Pour into a baked pie crust. If you happen to be the kind of person who does not like pudding skin, cover the top of the pie with plastic wrap to prevent said skin from forming. (I won’t judge!) Refrigerate until firm and cold, about 4 hours.
Top with a bit of homemade whipped cream. Mmmm.
* Use 6 Tbsp for a slightly less firm, more pudding-y texture and 7 Tbsp for a more readily sliceable (but still soft) pie.