Butterscotch Cream Pie Recipe

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Butterscotch Cream Pie
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Ingredients
16
Count
Nutrition
885
Calories
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Add remaining ingredients except butter and pulse once or twice to combine.
  4. 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.
  5. 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.
  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 the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack.
  8. 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.
  9. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 884.81 Kcal (3705 kJ)
Calories from fat 694.27 Kcal
% Daily Value*
Total Fat 77.14g 119%
Cholesterol 257.16mg 86%
Sodium 117.73mg 5%
Potassium 251.15mg 5%
Total Carbs 42.79g 14%
Sugars 25.93g 104%
Dietary Fiber 1.31g 5%
Protein 8.37g 17%
Vitamin C 0.1mg 0%
Vitamin A 0.8mg 27%
Iron 1.4mg 8%
Calcium 156.4mg 16%
Amount Per 100 g
Calories 383.9 Kcal (1607 kJ)
Calories from fat 301.23 Kcal
% Daily Value*
Total Fat 33.47g 119%
Cholesterol 111.58mg 86%
Sodium 51.08mg 5%
Potassium 108.97mg 5%
Total Carbs 18.57g 14%
Sugars 11.25g 104%
Dietary Fiber 0.57g 5%
Protein 3.63g 17%
Vitamin C 0.1mg 0%
Vitamin A 0.4mg 27%
Iron 0.6mg 8%
Calcium 67.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.9
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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