Right before Christmas I got on a serious pie kick. I made several classics like chocolate and coconut cream, but when I started to make butterscotch I wanted to spice up my classic version a little by using brown butter. Brown butter is amazing and pretty much makes everything better – especially anything butterscotch or caramel. The brown butter makes it a little more rich, so a little goes a long way, but it really ramps up the butterscotch flavor. If your a fan of classic butterscotch pie, you’ll love this recipe. Enjoy!
Brown Butter Butterscotch Pie
1 (9 inch) pie crust, baked and cooled1 stick butter
1-1/4 cup brown sugar
12 oz can evaporated milk
1/2 cup milk
3 eggs, separated
1 tsp vanilla
1/2 cup all-purpose flour
1/2 tsp cream of tartar
6 tbsp white sugar
1. Place butter in skillet over medium-low heat and cook, stirring occasionally, just until it starts to turn a golden brown color. Add brown sugar and continue to cook -stirring constantly – until most of the sugar has melted. Transfer mixture to medium saucepan.
2. In small bowl, whisk together milks, egg yolks, vanilla and flour. Gradually whisk into butter/sugar mixture and cook over medium heat -whisking constantly – until mixture has thickened. Pour into cooled crust.
3. Beat egg whites and cream of tartar until foamy. Gradually add white sugar and beat until it reaches stiff peaks. Spread over hot filling and bake at 325 degrees for 15 minutes or until lightly browned.