Dolly Parton Butterscotch Pie (Version imprimable)
Classic pie with silky butterscotch filling, fluffy whipped cream, and toasted pecan garnish.
# Composition:
→ Butterscotch Filling
01 -
115 g unsalted butter
02 -
200 g packed brown sugar
03 -
3 large egg yolks
04 -
30 g cornstarch
05 -
480 ml whole milk
06 -
1.25 ml salt
07 -
5 ml vanilla extract
→ Assembly and Garnish
08 -
1 pre-baked 23 cm pie crust
09 -
Whipped cream, for topping
10 -
60 g chopped pecans
# Étapes de réalisation:
01 -
Pre-bake a 23 cm pie crust using your preferred method until golden brown. Set aside to cool completely.
02 -
Melt butter in a medium saucepan over medium heat. Add brown sugar and stir continuously for 2 minutes until fully dissolved and smooth.
03 -
In a separate bowl, whisk cornstarch, salt, and whole milk until smooth and lump-free. Gradually whisk this mixture into the saucepan with the melted sugar.
04 -
Beat egg yolks in a small bowl. Slowly add a small amount of the hot mixture to the yolks, whisking constantly. Return the tempered yolks to the saucepan and mix thoroughly.
05 -
Cook the filling mixture over medium heat, stirring continuously until the custard thickens to a pudding-like consistency, approximately 5 to 8 minutes. Do not let the mixture come to a boil.
06 -
Remove the saucepan from the heat. Stir in vanilla extract until evenly incorporated.
07 -
Pour the warm butterscotch filling into the cooled pie crust. Use a spatula to level the surface.
08 -
Cover the surface of the pie with plastic wrap and refrigerate for at least 4 hours or overnight until the filling is set.
09 -
Before serving, adorn the chilled pie with whipped cream and sprinkle with chopped pecans. Slice and serve cold.
# Détails supplémentaires:
01 -
Allow the pie to rest overnight for optimal texture and flavour. Gently fold in pecans for extra crunch if desired.