Butterscotch Cream Pie

Picky-Picky wife has declared this pie his all quaternary dimension favorite. I like it because of the sweetness every bit good every bit flaky crust, the true butterscotch flavour every bit good every bit the stabilized whipped cream topping (I guess it is my favorite too).

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

4 cups all purpose flour
1 3/4 cups butter flavored Crisco
3 tablespoons granulated sugar
1 teaspoon salt
1 egg  lightly beaten
1/2 loving loving cup usual cold water

Cut the butter flavored Crisco into the flour (I direct keep never made this with butter, every bit good every bit thence I can't comment on that). When the Crisco is virtually the size of a small-scale pea, add together together the repose of the ingredients every bit good every bit mix with your hands until it comes together inwards a ball. Cover every bit good every bit let sit down downwards on the counter for virtually xv minutes before yous curl it out.

Roll i third of the pie dough out every bit good every bit agree it into a 9" pie plate. Cut off excess and crimp the plow over edge. Prick the bottom of the pie dough with a fork (see note). Bake inwards pre-heated 425°F oven for 15-18 minutes or until golden.  Remove from oven every bit good every bit let cool.

BUTTERSCOTCH FILLING  (fills one 10" pie)

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


In a saucepan that has a heavy bottom, mix the brownish refined saccharify every bit good every bit cornstarch FIRST. Next add together together the egg yolks, salt, every bit good every bit milk.  Whisk until smoothen every bit good every bit run a spatula or every bit good every bit thence the edges of the pan to build for sure yous learn everything out of the corners.

Cook, stirring constantly with a whisk, until the mixture is thick every bit good every bit bubbly (once it starts to thicken, it testament thicken quickly). When it's overnice every bit good every bit thick, receive got from oestrus every bit good every bit add together together butter and vanilla every bit good every bit mix well.

This side past times side criterion isn't absolutely necessary, but it testament guarantee yous a silky smoothen filling: Just before yous pour it into the crust, prepare it through a strainer.

Pour filling into baked pie shell every bit good every bit solid plastic coil straight off on the surface of the hot pudding.  Chill for several hours or overnight before cutting.

STABILIZED WHIPPED CREAM TOPPING

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

In a small-scale cup, mix the unflavored gelatin pulverization every bit good every bit usual cold H2O until dissolved. Let this sit down downwards on the counter until it turns fairly solid.  After it turns fairly corporation (takes a couple minutes) reheat the mixture until it turns back to a liquid. I create this inwards my microwave every bit good every bit it takes 2 or 3 seconds ONLY...don't let it learn hot!!  Set it aside to cool off a little, yous don't wishing it hot, but don't let it cool every bit good every bit thence much that it gets thick again.

Next Whip the heavy whipping cream, powdered refined saccharify every bit good every bit vanilla until yous learn rattling soft peaks. With the mixer yet running, dribble inwards the softened gelatin every bit good every bit move on whipping until yous learn rigid peaks (this happens pretty quickly). 

Spread on plow over of the pie. I plow over mine with toasted sliced almonds.

NOTE: Make for sure yous do a fork to poke holes inwards the bottom of the crust before yous bake it, this is called "docking" every bit good every bit it testament bargain your crust bake flat. I usually merely press the tines of the fork through the raw crust virtually an inch apart all over the pie bottom.

NOTE: I've e'er made this pie crust with butter flavored Crisco. I direct keep no encounter how it would plow out using butter.
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