I hope you are all having a wonderful, relaxing, food-filled holiday weekend! (I know I am, especially the food-filled part.) I wanted to take a little break from my incessant eating to share the dessert I made for Thanksgiving dinner: individual butterscotch pies! This was a pie I made for the first time last Thanksgiving, and was asked to make it again. (I guess it must’ve been good!) This year I wanted to change it up a little because I love smaller versions of everything, so I used four-inch tart pans to make about ten individual pies. The shallow depth of the pans also holds less filling than a standard pie plate, which is actually the perfect amount of rich butterscotch after a heavy meal. Add a dollop of fresh whipped cream, and have yourself a very happy Thanksgiving.
(Courtesy of The Kitchn)
Makes 8-10 servings
1 standard 9-inch pie crust, blind-baked and cooled (I used a double recipe of crust and baked them in ten 4-inch tart pans)
1/2 cup unsalted butter
1 cup plus 2 tbsp dark brown sugar, packed
1/4 cup cornstarch
3 tbsp flour
1/2 tsp salt
12 oz can evaporated milk
1/2 cup milk, at room temperature
4 egg yolks, at room temperature and lightly beaten
1 tbsp bourbon whiskey (optional)
In a medium saucepan, melt butter over medium heat. Continue to cook until lightly browned, stirring occasionally, approximately 10 minutes. Add brown sugar to butter and cook until sugar is completely melted and a paste is formed.
Combine evaporated milk and regular milk and pour into the butter/brown sugar mixture. Bring to a simmer and stir until it is smooth and the sugar is completely dissolved.
In a separate bowl, combine cornstarch, flour, and salt. Pour 1/2 cup of the milk/butter/sugar mixture into the cornstarch mixture and whisk until smooth. Pour the smooth cornstarch mixture back into saucepan, stirring constantly. Cook for approximately one minute, until just thickened.
Stream 1/2 cup hot milk/butter/sugar mixture into the egg yolks, stirring constantly. Pour this mix back into the saucepan. Cook for approximately 30 seconds to one minute, and then remove from heat. Stir in whiskey. Allow to cool until warm, about 10 to 15 minutes. Strain filling through a fine mesh sieve and then pour into cooked piecrust(s).
Press a piece of plastic wrap directly on the surface of the pudding in order to prevent a skin from forming. Chill overnight, or until firm. Serve slices (or individual pies) with a dollop of whipped cream, and enjoy!