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Butterscotch Cream Pie



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Butterscotch Cream Pie

How to Bake: Complete Guide
to Perfect Cakes, Cookies, Pies,
Tarts, Breads, Pizzas, Muffins...

by Nick Malgieri, 1995, HarperCollins

Nut Crumb Crust
1/2 cup (2 to 3 ounces) nutmeats
(almonds or pecans)
1 cup bleached all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons butter, melted

One 9-inch Pyrex pie pan, buttered

Although crumb crusts are not rolled out as pastry doughs are, they must be
pressed evenly and precisely into the pie pan. Watch them carefully when
baking because their high sugar and fat content makes them burn easily.

1. Set a rack at the middle level of the oven and preheat to 350
degrees [F.]
2. Place the nutmeats in the bowl of a food processor fitted with a metal blade. Pulse 10 or 12 times at 1-second intervals to grind finely without reducing them to a paste. Remove the cover and scrape the inside of the
work bowl with a metal spatula.
3. Add the remaining dry ingredients, and pulse once or twice to combine.
4. Add the butter and pulse 3 or 4 times, until the mixture is evenly
moistened and looks crumbly. Remove the blade and turn the mixture
out into the prepared pan.
5. Using your fingertips, distribute the crumb mixture evenly over the
bottom and sides of the pan, gently pressing it into place. Make sure that
the crumb coating is even because thin spots will burn during baking.
6. Use the back of a spoon to smooth the surface of the crust and to
make the rim of the crust straight and even.
7. Bake the crust for about 20 minutes, or until it is a deep golden brown.
8. Cool on a rack.

Storage:  Keep the crust loosely covered at room temperature until
you intend to use it, up to 48 hours.

2 1/2 cups milk
2/3 cup light brown sugar
Pinch of salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted
butter, softened
2 teaspoons vanilla extract

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

1. To make the filling, combine 2 cups of the milk, the sugar, and salt
in a nonreactive saucepan; whisk once to mix and bring to a boil over
low heat.
2. Place the remaining 1/2 cup of milk in a mixing bowl and whisk in the cornstarch, then the eggs. Return the milk and sugar mixture to a boil
over low heat, then whisk about a third of it into the egg mixture.
Return the remaining milk and sugar mixture to a boil 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 the heat, whisk in the butter and vanilla;
pour into a nonreactive bowl. Press plastic wrap against the sur-
face of the filling and chill until it is approximately 75 degrees [F.]
3. Spread the cooled filling evenly in the cooled crust.
4. 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 heavy-
duty mixer fitted with the whisk. Spread the cream over the filling,
making sure it touches the edges of the crust all around.

Storage:  Refrigerate the cream-covered pie for up to 12 hours, or
until it is time to serve it. Or, prepare the crust and filling early in
the day, assemble them, cover loosely, and refrigerate. Top with
cream and refrigerate up to several hours again until serving time.

Four Cream Pie Variations:
Chocolate Cream
Chocolate Banana Cream
Banana Cream
Coconut Cream

Index - Pie Recipe Archives
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