When I first stumbled upon the idea of creating a butterscotch pie, I was inspired by the nostalgia of classic desserts but was eager to elevate it with modern techniques and flavors. Using my trusty sous-vide precision cooker turned out to be a game-changer, allowing me to create a perfectly smooth and rich butterscotch filling. This pie is not only a feast for the eyes but also a delightful explosion of flavors with a touch of sea salt caramel.
Ingredients
For the Pie Crust:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar
– Pinch of salt
For the Butterscotch Filling:
– 1 cup brown sugar, packed
– ½ cup unsalted butter
– 1 cup heavy cream
– 4 large egg yolks
– 2 teaspoons vanilla extract
– ¼ teaspoon sea salt
– 2 tablespoons cornstarch
For the Whipped Sea Salt Caramel Topping:
– 1 cup granulated sugar
– 6 tablespoons unsalted butter, cubed
– ½ cup heavy cream
– ½ teaspoon sea salt
– Whipped cream (for garnish)
Instructions
To create the pie crust, preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are well coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for about 10 minutes until golden brown. Let it cool completely.
While the crust is cooling, prepare the butterscotch filling. In a saucepan over medium heat, melt the butter and brown sugar together until bubbling. Stir in the heavy cream gradually, ensuring it’s well mixed. Bring the mixture to a gentle simmer.
In a separate bowl, whisk the egg yolks, cornstarch, vanilla extract, and sea salt until smooth. Slowly pour the warm butterscotch mixture into the egg yolks while whisking continuously to temper the eggs. Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
Transfer the filling to a sous-vide bag and seal it using the water displacement method. Preheat the sous-vide water bath to 180°F (82°C) and submerge the bag. Cook for 1 hour to achieve a silky texture. After cooking, remove the bag from the water bath and let it cool slightly before pouring it into the prepared pie crust. Refrigerate for at least 4 hours, or overnight, to set.
To make the whipped sea salt caramel topping, in a medium saucepan over medium heat, melt the granulated sugar until it turns a deep amber color, swirling the pan occasionally to ensure even cooking. Carefully add the cubed butter and stir until melted. Gradually pour in the heavy cream, whisking continuously until smooth. Remove from heat and stir in the sea salt.
Once the pie has set, pour the caramel over the top, allowing it to drizzle down the sides. Finish with dollops of whipped cream and an extra sprinkle of sea salt for that perfect contrast of flavors.
This modern take on butterscotch pie, with its creamy filling and luscious caramel topping, is sure to impress at any gathering. Serve it chilled and watch as your guests savor each decadent bite!