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Dessert
Art Print
Hoglund, Robert
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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.
Filling:
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
Topping:
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
mix-
ture,
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 surface 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
Basic Pie Crust
Recipes
Daily Recipe
Index
Recipe Archives Index
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