This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Butterscotch Custard Pie
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- #86445
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 pastry for single crust pie (deep dish if using store bought)
4 eggs
1 can (18 ounce size) evaporated milk
1 cup packed brown sugar
whipped cream, optional
directions
Prepare pie crust in 9" pie plate. Do not prick pie crust. Bake at 450 degrees F for 5 minutes. Cool.
Beat eggs slightly. Stir in milk and sugar, mixing thoroughly to dissolve sugar. Place pie shell on oven rack (use a cookie sheet to catch spills). Pour mixture into pie shell.
To prevent overbrowning, cover edge of pie shell with foil. Bake in 350 degrees F oven for 25 minutes. Remove foil; bake for 20-25 minutes until a knife inserted in center comes out clean. Cool thoroughly on rack.
Garnish with whipped cream if desired. Cover and chill to store.
cook's notes
the surface of this pie will typically appear mottled and bubbly. Not the prettiest pie, but tasty!
added by
lannie
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
July 22, 2014
This recipe is good if you modify the method. Beat the eggs in a bowl. In a saucepan, heat the milk and brown sugar until the sugar dissolves. Add some of the heated mixture slowly to the eggs while whisking, then combine the rest of the milk mixture to the eggs and mix well. Pour into the shell and bake as directed. That gives it a better texture and brings out more of the butterscotch flavor.
April 22, 2009
My family & I did not care for this pie at all. We really enjoy both custard & butterscotch, but this recipe wasn't reminscent of either one, as the brown sugar skewed the flavor to be something else altogether and lacked body. Not to our tastes, & as an avid baker, I'm not sure what could be done to improve upon the recipe other than sticking to traditional custard pie.