Butterscotch Custard Pie
I don’t think there’s much to say here! The title says it all.
Except…I say it on the recipe card, but if you’ve never made custard before, 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.
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 pitch it and start over. I hate wasting food, but at least I’m only wasting the butter and the sugar, not the eggs, etc. 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.
It is SO worth it.
Cluckery Crust is really just a basic pie crust works for everything from quiche to crust strips for snacking! It isn’t any more “Cluckery” than the man in the moon, but I had to call it SOMETHING. And this IS The Cluckery. 😁
My husband LOVES custard and cream pies. Top this butterscotch custard pie with whipped cream, and he’s in heaven!☁️👼