Indulge in a symphony of flavors with our Black Bottom Butterscotch Cream Pie. This delectable dessert combines the richness of chocolate ganache, the sweetness of butterscotch custard, and the lightness of whipped cream in a harmonious union. The pie features a flaky crust that encases a layer of velvety chocolate ganache, followed by a luscious butterscotch custard filling. Topped with billowy peaks of whipped cream and a sprinkling of grated chocolate, this pie is a masterpiece that will captivate your taste buds. Our article provides you with not only the recipe for this extraordinary pie but also variations that cater to different dietary preferences. Discover the magic of gluten-free and vegan adaptations, ensuring that everyone can relish in this culinary delight. Join us on this sweet journey as we explore the steps and variations that will lead you to a truly unforgettable dessert experience.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERSCOTCH CREAM PIE
Steps:
- For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the middle level of the oven and preheat to 350 degrees.
- Place nuts in bowl of food processor fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste. Remove cover and scrape inside of work bowl with a spatula.
- Add remaining ingredients except butter and pulse once or twice to combine.
- Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly. Remove blade and turn mixture out into prepared pan.
- Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place. Make sure that the crumb coating is even because thin spots will burn during baking.
- Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even.
- Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack.
- To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in 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. Spread the cooled filling evenly in the cooled crust.
- 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.
BUTTERSCOTCH CREAM PIE
This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!
Provided by Colleen
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g
BLACK BOTTOM BUTTERSCOTCH PIE
Make and share this Black Bottom Butterscotch Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make the chocolate pudding: in a medium saucepan, combine the cornstarch and sugar; whisk in ½ cup half-and-half until the mixture is smooth.
- Add in the remaining ¾ cup and bring to a boil, whisking constantly.
- Continue to cook mixture over med-high heat, whisking, until the mixture thickens, about 3-4 minutes.
- Take the pan from the heat and whisk in the chocolate and butter; continue to whisk until all the chocolate and butter have melted and the pudding is very smooth; stir in the vanilla.
- Scrape the pudding into the prepared pie crust and smooth the top with a rubber spatula.
- Make the butterscotch putting: in a medium saucepan, combine the butter, brown sugar, and salt; cook the mixture over low heat, whisking, until the butter is melted and the sugar is dissolved.
- In a mixing bowl, combine the cornstarch and ½ cup of half-and-half; whisk to dissolve; set this mixture aside.
- Add the remaining 1 ½ cups half-and-half to the saucepan; whisk until it is combined with the brown sugar mixture.
- Add in half-and-half/cornstarch mixture to the pan; stir to combine, and turn the heat to med-high; cook, whisking, until the mixture thickened, about 3-4 minutes.
- Scrape the butterscotch mixture into the pie shell and smooth the top layer of the pudding with a rubber spatula so that it evenly covers the chocolate pudding.
- Place plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is completely set, about 6 hours and up to 1 day.
Nutrition Facts : Calories 568, Fat 32.7, SaturatedFat 16.3, Cholesterol 68.8, Sodium 316.3, Carbohydrate 65.2, Fiber 0.7, Sugar 41.5, Protein 5.7
BLACK BOTTOM BUTTERSCOTCH CREAM PIE
Steps:
- Make the shell:
- In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) pie plate, crimping the edge decoratively. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425°F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375°F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.
- In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.
- Make the filling while the shell is chilling:
- In a large metal bowl combine the bourbon and the water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the milk, and the salt over moderate heat, stirring, until the mixture is hot and the sugar is dissolved and whisk in the butter. (The mixture will appear slightly curdled.) In a bowl whisk together the egg yolks, add the hot milk mixture in a stream, whisking, and pour the mixture into the pan. Cook the custard over moderately low heat, whisking constantly, until it is thickened and registers 160°F. on a candy thermometer and add it to the gelatin mixture. Stir in the vanilla and the nutmeg and stir the mixture until it is cold and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the custard mixture gently but thoroughly, and pour the filling into the chilled shell. Chill the pie for 6 hours or overnight.
- Decorate the pie:
- In a very small skillet or saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook, stirring with a fork, until it is melted completely and turns a golden caramel, and reduce the heat to low. Working quickly, add the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time, to a piece of foil to cool. In a chilled bowl with chilled beaters beat the cream until it holds stiff peaks, drop it by heaping tablespoons around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.
Tips:
- For the best results, use high-quality ingredients.
- Make sure the butter is softened before you start baking.
- Don't overmix the batter, or the pie will be tough.
- Bake the pie in a preheated oven.
- Let the pie cool completely before you serve it.
- If you don't have a kitchen torch, you can use a regular lighter to caramelize the sugar on top of the pie.
- Store the pie in the refrigerator for up to 3 days.
Conclusion:
Black bottom butterscotch cream pie is a classic Southern dessert that is perfect for any occasion. With its creamy filling, rich butterscotch sauce, and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and impressive dessert, give this recipe a try.
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