Butterscotch Custard Pie
I don’t think there’s much to say here. The title says it all. 😋 But still, a few words…
When I got married, my German friends Mannfred and Helga gave us a cookbook. Inside the cover Mannfred inscribed, “Lieb geht durch den Magen.” (“Love goes through the stomach.”)
Or as we say in English, “The way to a man’s heart is through his stomach!”
My hubby is pretty easy to please: this pie makes it even easier!😁
Caution! If you’ve never made custard like this before, do be patient with the process. At first, the sugar mixture becomes weird and granular, then weird and separated, then finally comes together beautifully. Really. It’ll happen. Trust it.
BUT I have been known to burn it at that stage. It takes 10-15 minutes to get there, and I’ve been known to crank my heat up too high OR step away and burn it. In that case, I just have to pitch it and start over. I hate wasting food, but at least I’m only wasting the butter and the sugar, not the precious eggs. You can stubbornly continue to make it with your burned base, but no one will eat it. Not even you. Just take your time and be PRESENT, and you won’t burn it.
(And you can always bake the extra strips of leftover crust with cinnamon sugar and dip them in the custard as it cools. Just try to leave enough for the pie!)
Oh, this is DANGEROUS! Leftover pie crust strips and cooling butterscotch custard.
I call this a “Cluckery Crust,” but obviously it is JUST a basic crust! This works for quiche, rhubarb pie, or even just rolling out, cutting into strips, sprinkling with cinnamon-sugar, and baking up for an easy, crispy movie snack!
Kevin absolutely LOVES custard pies: lemon cream, chocolate cream, French silk…and, of course, Butterscotch Custard! Now if I can just stop dipping my spoon into the custard as it cools, we MIGHT have enough to fill the crust…
One of these days, I want to cool this custard and run it through my ice cream maker for butterscotch ice cream. Oh, my. But maybe I won’t add the cornstarch, as the freezing process will thicken it sufficiently.