Description
Butterscotch pie from the Pioneer Woman combines rich caramel notes with silky custard in a flaky crust. Hearty southern comfort shines through each creamy slice, inviting friends and family to savor classic dessert perfection.
Ingredients
Scale
- 2 cups (480 ml) whole milk
- 1⅓ cups (293 g) light brown sugar, packed
- 1 9-inch pie crust (store-bought or homemade)
- 4 large egg yolks
- 3 large egg whites
- 6 tbsps (42 g) cornstarch
- ¼ cup (60 ml) heavy whipping cream
- ¼ cup (57 g) unsalted butter, cubed
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
Instructions
- Custard Preparation: Whisk egg yolks and heavy cream in a heat-resistant bowl until silky and uniform, setting aside for later use.
- Sugar and Dry Ingredient Blend: In a sturdy pot, combine brown sugar, cornstarch, and salt, whisking thoroughly to eliminate potential lumps.
- Liquid Integration: Slowly introduce whole milk into dry ingredients, stirring continuously to create a smooth liquid, then fully incorporate cubed butter.
- Heating and Thickening: Position pot over medium-high heat, stirring vigilantly to prevent scorching. Allow mixture to reach boiling point and thicken substantially, approximately 5 minutes, then reduce heat to medium-low and cook for an additional 2 minutes.
- Egg Tempering: Carefully introduce small quantities of hot mixture into egg yolk blend, gently raising temperature without curdling. Transfer tempered eggs back to original pot, mixing thoroughly.
- Final Cooking: Return pot to medium heat, stirring persistently until mixture reaches 190° to 200°F (88° to 93°C), ensuring a rich, smooth consistency.
- Filling and Crust: Gently pour thickened filling into pre-baked pie crust, allowing it to settle for 10 minutes at room temperature.
- Meringue Creation: Preheat oven to 375°F (190°C). Using a mixer, whip egg whites until soft peaks form, then gradually incorporate granulated sugar, beating until stiff, glossy peaks emerge.
- Topping and Baking: Spread meringue across cooled filling with decorative swirls, then bake for approximately 10 minutes until golden-brown.
- Cooling and Setting: Remove from oven and cool completely on a wire rack for three hours, enabling filling to set and flavors to meld.
Notes
- Prevent Lumps Carefully: Whisk brown sugar, cornstarch, and salt thoroughly to eliminate any potential clumps, ensuring a smooth custard base.
- Temperature Control Matters: Use a reliable kitchen thermometer to monitor the mixture’s temperature, aiming for 190° to 200°F to achieve the perfect filling consistency.
- Temper Eggs Gently: Slowly incorporate hot mixture into egg yolks by adding small amounts at a time, preventing curdling and maintaining a silky texture.
- Meringue Perfection Technique: Gradually add sugar while beating egg whites to create stiff, glossy peaks that will provide a beautiful golden-brown topping when baked.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 404
- Sugar: 40 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 186 mg