Katie’s 2nd Pie Ever: Butterscotch Pecan Custard

For the first week of David’s class, I decided to attempt a Butterscotch Pecan Custard Pie – Yum.

The ingredients:

1 cup pecan halves

3/4 cup butterscotch chips

1 cup heavy or whipping cream

3/4 cup light cream or half-and half

3 large eggs

2 large egg yolks

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 teaspoon vanilla extract

 

Step 1:

The day before, Nico and I handmade the pastry crusts and had left them overnight in the fridge. On the morning of the pie-making, we took them out, rolled, and prebaked the pie crusts. They looked like this:

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Looks pretty good!

 

Step 2:

I prepare the filling. First I preheated the oven to 350 degrees. On a large baking sheet (aluminum foil), I spread out all the pecans and put them in the oven for about 10 minutes- which actually turned out to be a few minutes too long for this oven. Next time I would try it for 6-7 minutes first. 

When they were “lightly” toasted, I took them out and set them on the table to cool on a cutting board. When they were cool, I chopped them into small bits using a kitchen knife and set them aside.

 

Step 3:

I put the butterscotch chips in a large heat-resistant mixing bowl. I pour the heavy and light cream into a small saucepan over medium and stir a little, until they near a boil. This took around 5-6 minutes. Then I poured the cream over the butterscotch chips, and left them to melt for around 5 minutes while I prepared the eggs.

In another large bowl, I beat the eggs, egg yolks, and sugars with a whisk until they were frothy.

*At this point the eggs still looked pretty watery, so I think part of it step I missed here was getting it to a thicker, consistent state. This might’ve been done with a hand mixer.

I added the melted butterscotch chips/cream mixture and the vanilla, and used a spatula to gentle mix it. Lastly I poured in the chopped pecan.

 

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Step 4:

The filling was poured into the prebaked pie crust, using a small ladle to distribute the pecans evenly.

 

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Step 5:

The oven was preheated to 350, and the pie was left in to bake for about 50-53 minutes. About halfway I checked on it and rotated it 180 degrees to even out the baking.

What happened was the crust began to look a little over-baked by the 30 minute mark, so I put crust-savers over them. In the end they still came out a little darker than they should’ve, but they still tasted okay.

Next time: Maybe put the crust savers on the pie crust during the prebake, and in the early stages of the final bake.

 

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The end pie!

Apart from the slightly burnt crust, pecans, and top of the pie, the custard was decent!

Stay tuned for Katie’s 3rd Pie Ever next week when I attempt savory.

 

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