Butterscotch Cream Pie

Picky-Picky hubby has declared this pie his all fourth dimension favorite. I similar it because of the sugariness as well as flaky crust, the truthful butterscotch season as well as the stabilized whipped cream topping (I approximate it is my favorite too).

BLUE RIBBON SWEET AND FLAKY PIE CRUST  (three 10" crusts)

4 cups all role flour
1 3/4 cups butter flavored Crisco
3 tablespoons granulated sugar
1 teaspoon salt
1 egg  lightly beaten
1/2 loving cup mutual frigidness water

Cut the butter flavored Crisco into the flour (I direct maintain never made this alongside butter, as well as hence I can't comment on that). When the Crisco is almost the size of a pocket-sized pea, add together the residual of the ingredients as well as mix alongside your hands until it comes together inward a ball. Cover as well as allow sit down on the counter for almost xv minutes earlier you lot curlicue it out.

Roll ane 3rd of the pie dough out as well as tally it into a 9" pie plate. Cut off excess and crimp the overstep edge. Prick the bottom of the pie dough alongside a fork (see note). Bake inward pre-heated 425°F oven for 15-18 minutes or until golden.  Remove from oven as well as allow cool.

BUTTERSCOTCH FILLING  (fills one 10" pie)

1 1/2 cups brownish saccharide (I job black brown)
1/4 loving cup + 1½ teaspoons cornstarch
5 egg YOLKS only
3/4 teaspoon salt
3 cups milk (I job 2%)
3 tablespoons butter
1 1/2 teaspoons vanilla extract


In a saucepan that has a heavy bottom, mix the brownish saccharide as well as cornstarch FIRST. Next add together the egg yolks, salt, as well as milk.  Whisk until shine as well as run a spatula some the edges of the pan to brand certain you lot larn everything out of the corners.

Cook, stirring constantly with a whisk, until the mixture is thick as well as bubbly (once it starts to thicken, it volition thicken quickly). When it's overnice as well as thick, withdraw from estrus as well as add together butter and vanilla as well as mix well.

This adjacent measurement isn't absolutely necessary, but it volition guarantee you lot a silky shine filling: Just earlier you lot pour it into the crust, set it through a strainer.

Pour filling into baked pie shell as well as house plastic wind direct on the surface of the hot pudding.  Chill for several hours or overnight earlier cutting.

STABILIZED WHIPPED CREAM TOPPING

1 cups heavy whipping cream
1/4 loving cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons mutual frigidness water

In a pocket-sized cup, mix the unflavored gelatin pulverization as well as mutual frigidness H2O until dissolved. Let this sit down on the counter until it turns fairly solid.  After it turns fairly corporation (takes a couple minutes) reheat the mixture until it turns dorsum to a liquid. I create this inward my microwave as well as it takes ii or 3 seconds ONLY...don't allow it larn hot!!  Set it aside to cool off a little, you lot don't desire it hot, but don't allow it cool as well as hence much that it gets thick again.

Next Whip the heavy whipping cream, powdered saccharide as well as vanilla until you lot larn rattling soft peaks. With the mixer nonetheless running, dribble inward the softened gelatin as well as proceed whipping until you lot larn stiff peaks (this happens pretty quickly). 

Spread on overstep of the pie. I overstep mine alongside toasted sliced almonds.

NOTE: Make certain you lot job a fork to poke holes inward the bottom of the crust earlier you lot bake it, this is called "docking" as well as it volition help your crust bake flat. I unremarkably but press the tines of the fork through the raw crust almost an inch apart all over the pie bottom.

NOTE: I've e'er made this pie crust alongside butter flavored Crisco. I direct maintain no persuasion how it would plow out using butter.