Butterscotch Cream Pie

Name: Butterscotch Cream Pie
Yield: Serves 8
Ingredients: 1 1/4 cups, unbleached all-purpose flour; 1/2 teaspoon, table salt; 1 tablespoon, granulated sugar; 6 tablespoons, unsalted butter, chilled, cut into 1/4-inch pieces; 4 tablespoons, vegetable shortening, chilled; 3–4 tablespoons, water, iced; 1/2 cup, graham cracker crumbs; 1/4 cup, cornstarch; 1/4 teaspoon, table salt; 1/2 cup, evaporated milk; 5 , large egg yolks; 6 tablespoons, unsalted butter; 1 cup, light brown sugar; 2 cups, milk (whole); 1 1/2 teaspoons, vanilla extract; 1 cup, heavy cream; 2 tablespoons, confectioners' sugar; 1/2 teaspoon, vanilla extract

9 comments

Appears in Cook's Illustrated March/April 1996

Desserts or Baked Goods

Dessert Pies

We investigate each crucial component of these luscious pies--custard filling, prebaked crust, flavoring, and whipped cream topping.

SERVES8

TIME1½ hours, plus 50 minutes cooling and 4½ hours chilling

WHY THIS RECIPE WORKS

For our best cream pie recipe, we relied on egg yolks to keep the filling creamy and soft and cornstarch to make it just thick and stiff enough to cut. We poured the filling into the pie when warm, not hot. When hot, the filling was more li...

This is a members' feature.