Sometimes, things get stuck in my head.
Like Elliot Moose. Don’t look at me that way. I have younger siblings.
Other times it’s a word or phrase, or something that just doesn’t make sense in the maze that is my mind. Like butterscotch. Why doesn’t it actually have scotch in it?
All the time I was growing up I forced myself to eat the butterscotch candies because of scotch. Not that I knew what scotch tasted like. Not that I even really knew what it looked like. Not that I really like scotch now. My parents aren’t really big drinkers, let alone Scotch drinkers, so I had no idea where this whole concept came to me. I just know that I was crushed when I found out Butterscotch was a relatively neutral combination of brown sugar and butter.
It bothered me that something very clearly labelled “scotch” contained nothing of the sort.
Now, in the later days of my internet rich adolescence, I was able to look up why scotch was included in the name but not the treat. Some say “scotch” is a reference to having to score the candies. Other say it’s a derivation of “scorch”. I still think it’s dumb and that we are being ripped off.
So I decided to change that, and when I had a hankering for pie, I made it happen. So I give you Butter”Scotch” pie that is actually true to it’s name, and all is right in the world. It does taste a bit more like a “butter rum” ( only scotchey) versus a true butterscotch, so keep that in mind if that’s not something you like.
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 9 inch prepared graham cracker crust
- 1 cup brown sugar ( darker is better)
- 4 tbsp flour
- 1/4 tsp salt
- 2 cups milk ( we use 2%)
- 2 egg yolks, lightly beaten
- 2 tbsp/ 30 mL scotch ( we had Grants, so I used that)
- 1 tbsp butter
- 1/2 cup whipping cream
- 1 tbsp icing sugar
- 1 tsp vanilla
- If you are using a prepared graham crust, then skip to 2. Preheat the oven to 350°F. In a large bowl, combine the graham crumbs and the melted butter, until all the crumbs have been coated. Using the back of a spoon, evenly press the crumbs into a 9 inch pie pan. Bake the crust for 10 minutes, then let cool.
- Meanwhile, in a sauce pan combine the sugar, flour, and salt. Mix together the milk and the eggs and slowly mix in into the sugar mixture.
- Heat over medium heat, just bringing it to a boil, stirring constantly. Cook for about 10 minutes or until it had thickened. Stir in the butter and the scotch.
- Pour the filling in to the cooled and prepared crust. Press a piece of plastic wrap over the filling to avoid forming a skin. Let chill several hours or overnight.
- Just before serving, combine the whipping cream, icing sugar, and vanilla extract. Beat until stiff peaks form. Remove the plastic wrap from the pie and spread the whipped cream over top. Slice and serve.
So there you have it. Butterscotch pie that is no longer lying to you.
From Mel, Mr Ginge, and the kitties!