Butterscotch Brulee PieBrooke McLay
Forget everything you’ve ever believed about creme brulee. Forget that it’s supposed to be the sort of dessert you eat in a fancy restaurant. Forget the finicky water bath and curdling worries. Forget that you need a blowtorch to brown the top of that sweet little sucker of a dessert. This simple pie brings all the flavors and texture of creme brulee to your kitchen table, without even the slightest bit of snobby chefery. Better yet, this pie bakes up with a rich, creamy, custard like consistency, and creates it’s own drippy butterscotch sauce. It’s simple. It’s easy. It’s utterly divine. Sorry, creme brulee. It looks like there’s a new girl in town.
Butterscotch Brulee Pie
2 tablespoons butter
1 (13.5 oz) can coconut milk (not lite)
1 teaspoon vanilla
1/4 cup cornstarch
1 cup sugar + 2 tablespoons
1 cup butterscotch chips
1 prepared pie crust
In a large bowl, beat together butter, coconut milk, eggs, vanilla, cornstarch, and 1 cup of sugar until very well mixed. Fold butterscotch chips into the mixture, then poor into an unbaked pie crust. Gently sprinkle a thing layer of sugar with the remaining 2 tablespoons on top of the pie. Bake in an oven preheated to 400 degrees for 22-25 minutes, or until the center of the pie is set slightly, and no longer extremely jiggly. Serve slightly warm with a dollop of fresh whipped cream on top.