DAHLIA BAKERY BUTTERSCOTCH PIES
Source of Recipe
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List of Ingredients
FILLING: Melt 1 stick plus 3 tbs unsalted butter in a saucepan until
butter
begins to brown. Add 1 2/3 cups brown sugar and cook 2 min. Place pan
in sink,
stir in 1 1/3 cups hot water. Mix 1/4 cup cornstarch, 2 tbs plus 2 tsp
flour,
and 1/2 tsp salt in a bowl, whisk in 1 cup milk. Stir into brown sugar
mixture, return to heat until boiling. Reduce heat and boil 3 min.
Remove from heat.
Whisk 4 egg yolks to blend. Whisk in 1/3 cup sugar mixture, whisk into
pot.
Cook 2 min. Pour into a bowl, stir in 1 tbs vanilla. Press plastic wrap
directly
on filling to keep skin from forming. Cool to room temp. Refrigerate 4
hours.
TO ASSEMBLE: Stir filling, divide among 8 ready to fill mini graham
cracker
pie crusts. Garnish with 2 sliced bananas, whipped cream, and sprinkle
with
Pistachio Brittle. PISTACHIO BRITTLE RECIPE: Oil a foil lined baking
sheet. Put
1/2 cup shelled pistachio nuts in a single layer in center. Stir 1/3
cup sugar
and 1 1/2 tbs water in saucepan 2 min. Increase heat, boil, swirling
pan 4
min. until light golden brown. Pour over nuts, cool 30 min. Break in
pieces,
place in food processor or blender and pulse until fine crumbs form.
MAKES 8
SERVINGS.*
Recipe
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