Old-fashioned, straightforward butterscotch pie baked over a flaky pastry crust with a whipped cream topping to satisfy the most urgent sweet tooth.
Is is just me or is butterscotch outdated? Practically obsolete. I rarely see anyone baking up butterscotch-flavored goodies anymore. Pretty soon butterscotch will just be a memory from the good old days. A cryin’ shame if you ask me because butterscotch is its own brand of unique deliciousness.
For this girl, it will never go out of style. How can you go wrong with brown sugar and butter? Two rock stars in the world of baking. Together with heavy cream and egg yolks cooked stove-top they form the filling. A close cousin to caramel.
I know this may look like a run-of-the-mill “pudding” pie but it isn’t. The texture is not at all like pudding but much more dense, a lot sweeter, richer and super silky.
I must warn you it does have a slightly cloying quality to it. Sometimes my sweet tooth begs for that and will settle for nothing less. At times I have to feed it the richest, sweetest desserts just to get it to shut up.
This did the trick. Sweet tooth silenced. Crisis averted.