This is my re-creation of the pie of my dreams that I had in Halifax. It’s a pastry crust, filled with butterscotch pudding and topped with whipped cream, and it was a sweet second course at my blog-iversary party. I’m calling this version 1.0, because there are a few things I’m going to do differently next time.
First up, due to my previous experiences making pudding/custard filled pies, I made this on Friday night, for eating on Sunday; I wanted to give the butterscotch pudding plenty of time to set up for clean slicing. The problem here was that I think the pastry crust got a little bit soft during it’s almost 48 hour chill time. I think next time I would go with a graham cracker, or even vanilla wafer, crust.
For the butterscotch pudding, I used my favourite Food Blog Search function to see what I could find. There’s no shortage of recipes for this, and I kind of picked one at random because I liked what was going on in the recipe. A few other recipes for butterscotch pudding have you make caramel first (technically caramel puddings?), and I kind of knew I’d be caramel-ed out because of the Sweet and Salty cake. I’ve already bookmarked the other recipes I want to try for 2.0.
Overall, this was just dreamy, and I think it matched pretty closely with what I had at Il Mercato. It’s on my shortlist for Easter desserts!
Butterscotch Cream Pie (1.0)
Source: Pudding from The Kitchen Sink Recipes
1/2 recipe all butter, really flaky pie dough or a graham cracker crust (or even one made out of vanilla wafers)
1/2 cup dark brown sugar
2 tbsp + 2 tsp corn starch
1 1/2 cups milk (I used 2% milk)
1/2 cup whipping cream
2 tbsp butter (1/4 stick), cut into cubes
1 tsp vanilla
1 1/2 cups whipping cream
2 tbsp sugar
- Get your pie crust prepped and cooled, whether it’s a pastry crust, graham cracker crust or vanilla wafer crust.
- For pudding, whisk brown sugar, corn starch and 1/4 tsp salt in a medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. I strained mine at this point just in case of any lumps.
- Pour into pie crust, and chill for two hours, although I would say make it the day before and chill overnight.
- Make the whipped cream an hour or so before serving by whipping the cream to soft peaks, then sprinkling in the sugar and whipping until firm peaks.