Butterscotch pie

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
340 g brown sugar
115 g plain flour
1 tbsp cornflour
1/2 tsp salt
960ml milk
2 egg yolks, lightly beaten
25g butter
2 tsps vanilla essence
1 (23-cm) pre-baked tart shell
60 g butterscotch morsels, plus more for topping
Whipped cream, recipe follows

For the whipped cream

225 ml double cream
60 g icing sugar
1) In a large saucepan over medium heat, add the sugar, flour, cornflour and salt. Slowly add the milk, constantly stirring until it thickens.

2) In a separate bowl, temper the two egg yolks by whisking them into a small amount of the hot mixture. Whisking, add the eggs into the saucepan and add the butter and vanilla. Allow to cook for a few minutes.

3) Pour the egg mixture into a dish and refrigerate, allowing to cool. When ready, fill the tart shell with the butterscotch mixture.

4) Using a hand mixer, whip together the double cream and sugar until light and fluffy.

4) Mix the butterscotch morsels into the whipped cream. Cover the pie with the cream and garnish with more butterscotch morsels.

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