Its name is pie crust.
Do you know how many times I have made this pie? Neither do I. I’ve made it so many times I’ve lost count. Now, let me clarify here, the issue is not the butterscotch. That comes out sweet, sticky perfection every single time without fail.
The crust on the other hand…. AAARRGHHHHHHHH.
It’s not like the macarons. Pie crust is not supposed to be this finicky. I mean, even Snow White can make one perfectly, and she only had an evil stepmother to teach her. Well, and animal helpers. Maybe that’s what I need.
I’ve tried so many no-fail recipes I can’t even… All YouTube suggests to me now are more ‘How to Make An Easy Pie Crust’ videos. (My favourite is this one though. Nana’s not amused, grandkids!)
In theory, it should be easy. I know the principle of the thing. Handle it as little as possible, keep everything cold… and it always falls apart. And then when I think it’s perfect, it sticks to the counter (that I floured!), and then I try again but there’s too much flour now so I have to add a little water so it sticks again… repeat ad infinitum.
This pie is made with my infamous ‘Puzzle Crust’ technique (coming to a 5-star bakery near you!), which is basically me trying to patch all of the holes with scraps of other failed pie crusts.
Moment of silence please for the failed pie crusts.
So here’s my family’s recipe for butterscotch pie. The filling, anyway. I trust you to either a) make a crust better than me, or b) buy the thing from the store, or c) break down and cry after your five millionth attempt and just make Cristina’s Famous Puzzle Crust (TM).
Sorry, no step by steps this time, I was too busy YELLING AT MY PIE CRUST. We are no longer on speaking terms, if you hadn’t gathered that.
But honestly, I would eat this with a crust made of tree bark.
It’s really that delicious.
It’s my great-aunt’s recipe, a family classic. Thick, butterscotch heaven.
The perfect rainy day reading treat. Seriously, is there anything better than curling up with a book, a cup of tea AND a slice of pie? I don’t think so.
Tell me though, how do you eat your butterscotch pie? With meringue or whipped cream? And for heaven’s sake, what are the secrets to a good pie crust? I MUST KNOW!
- 1 9 " baked pie shell (you can make your own, or get one from the store)
- 1 cup brown sugar
- 4 Tbsp flour
- 4 Tbsp butter
- 1 can evaporated milk (350mL or ~12 oz.)
- 3 egg yolks
- 1 tsp vanilla
Heat your milk in a small pot at low-medium heat so it's hot, but not boiling.
In a double boiler over hot water, combine the brown sugar, flour and butter. Stir until blended.
Add the milk to the double boiler., and mix.
Beat your egg yolks in a bowl until they are lighter in colour.
Spoon some of the sugar/milk mixture into the eggs, stirring well after each spoonful. You are bringing the temperature of the eggs up so they won't immediately cook when you add them to the mixture and end up with floating scrambled eggs. That would be gross.
Add the eggs to the double boiler and cook again, stirring the mixture until it's thickened, about 3-5 minutes.
Remove from the heat, and let cool for 5-10 minutes.
Preheat the oven to 325°F.
Stir in the vanilla, and then pour into the baked pie shell. If you want to cover it with meringue, do that now.
Bake for 40-45 minutes, or until browned and an inserted toothpick comes out clean.
Serve with whipped cream!