{"id":980,"date":"2016-01-10T13:32:35","date_gmt":"2016-01-10T18:32:35","guid":{"rendered":"http:\/\/sites.williams.edu\/lifeofpie13\/?p=980"},"modified":"2016-01-23T12:00:13","modified_gmt":"2016-01-23T17:00:13","slug":"katies-2nd-pie-ever-butterscotch-pecan-custard","status":"publish","type":"post","link":"https:\/\/sites.williams.edu\/lifeofpie13\/sweet-pies\/katies-2nd-pie-ever-butterscotch-pecan-custard\/","title":{"rendered":"Katie’s 2nd Pie Ever: Butterscotch Pecan Custard"},"content":{"rendered":"

For the first week of David’s class, I decided to attempt a Butterscotch Pecan Custard Pie – Yum.<\/p>\n

The ingredients:<\/p>\n

1 cup pecan halves<\/p>\n

3\/4 cup butterscotch chips<\/p>\n

1 cup heavy or whipping cream<\/p>\n

3\/4 cup light cream or half-and half<\/p>\n

3 large eggs<\/p>\n

2 large egg yolks<\/p>\n

1\/2 cup granulated sugar<\/p>\n

1\/2 cup firmly packed light brown sugar<\/p>\n

1 teaspoon vanilla extract<\/p>\n

 <\/p>\n

Step 1:<\/p>\n

The day before, Nico and I handmade\u00a0the 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:<\/p>\n

\"12527963_10208848877122543_296453485_n\"<\/a><\/p>\n

\"12498821_10208848875402500_584823620_n\"<\/a><\/p>\n

 <\/p>\n

Looks pretty good!<\/p>\n

 <\/p>\n

Step 2:<\/p>\n

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.\u00a0<\/span><\/p>\n

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.<\/p>\n

 <\/p>\n

Step 3:<\/p>\n

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\u00a05-6 minutes. Then I poured the cream over the butterscotch chips, and left them to melt for around 5 minutes while I prepared the eggs.<\/p>\n

In another large bowl, I beat the eggs, egg yolks, and sugars with a whisk until they were frothy.<\/p>\n

*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.<\/p>\n

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.<\/p>\n

 <\/p>\n

\"12226386_10208848875602505_1201665979_n\"<\/a><\/p>\n

 <\/p>\n

Step 4:<\/p>\n

The filling was poured into the prebaked pie crust, using a small ladle to distribute the pecans evenly.<\/p>\n

 <\/p>\n

\"12527752_10208848875282497_1729520130_n\"<\/a><\/p>\n

 <\/p>\n

Step 5:<\/p>\n

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.<\/p>\n

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.<\/p>\n

Next time: Maybe put the crust savers on the pie crust during the prebake, and in the early stages of the final bake<\/span>.<\/p>\n

 <\/p>\n

\"12511900_10208836621656164_1709819980_n\"<\/a><\/p>\n

The end pie!<\/p>\n

Apart from the slightly burnt crust, pecans, and top of the pie, the custard was decent!<\/p>\n

Stay tuned for Katie’s 3rd Pie Ever next week when I attempt savory.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

For the first week of David’s class, I decided to attempt a Butterscotch Pecan Custard Pie – Yum. The ingredients:… Continue reading »<\/a><\/p>\n","protected":false},"author":1187,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[85815,59121,59104],"tags":[],"class_list":["post-980","post","type-post","status-publish","format-standard","hentry","category-katie-shao","category-single-crust-pie","category-sweet-pies"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/users\/1187"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/comments?post=980"}],"version-history":[{"count":1,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/980\/revisions"}],"predecessor-version":[{"id":987,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/980\/revisions\/987"}],"wp:attachment":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media?parent=980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/categories?post=980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/tags?post=980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}