Name: Butterscotch-Cinnamon Pie
Inspired by: Undertale
Secret Ingredient: A touch of fire magic
"For no reason in particular...which do you prefer? Cinnamon or butterscotch?" - Toriel
This recipe is adapted from lvl1-chef's recipe. It fills you with determination.
It also calls for a lot of egg yolks. If you're wondering what to do with the leftover whites, you might try making omelets or almond macaroon hearts.
Making the Pie Shell
You will need:
- 1 1/3 cup flour
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1/2 cup cold butter (cups of butter, not buttercups)
- 1 egg yolk
- 1 tablespoon ice-cold water
- 1/4 teaspoon vanilla extract
- Combine flour, salt, and sugar.
- Cut in butter (.25-.5" cubes), and mix until the consistency is like coarse sand.
- Mix in egg yolk.
- Add water and vanilla, and mix until the dough comes together.
- Form into a thick, flat cylinder. Wrap in plastic and refrigerate (about 30 minutes).
- Butter a pie tin, and roll out dough to fit in the pan. Crimp edges and prick the bottom all around with a fork.
- Preheat oven to 400 degrees F (204 degrees C).
- Gently tuck parchment paper or aluminum foil on top of the dough, and pour about a cup of dried beans or pie weights on top.
- Bake until golden brown (about 20 minutes).
- Remove pie weights and let cool, then brush the bottom with milk.
Completing the Butterscotch Cinnamon Pie
You will need:
- 1/4 cup butter
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 + 1/4 cup brown sugar
- 2 tablespoons water
- 9 egg yolks
- 3 tablespoons corn starch
- 2 teaspoons cinnamon
- 1 baked pie shell
- Whip cream
- Brown the butter in a small sauce pan (heat until bubbles stop and there is a nutty aroma).
- Heat milk and heavy cream on medium until the edges form bubbles.
- Heat 1/2 cup brown sugar with water on medium until the bubbles become slow and big. Reduce heat to low.
- Slowly whisk in brown butter, and then the milk/cream mixture. If there are any caramel lumps, raise heat until they are dissolved.
- In a bowl, combine remaining brown sugar with yolks, corn starch, and cinnamon.
- While whisking, stir in half the stove mixture into the bowl (this will prevent the corn starch from lumping).
- Pour everything back into the pot and raise heat to medium, stirring constantly so the eggs do not scramble.
- Stir until mixture considerably thickens, and adheres well on the back of your spoon.
- Whisk to ensure homogeneity, then pour into pie shell. (You may have a little extra left over.)
- Bake until mixture has set (about 25 minutes, then turn off the oven and leave inside for 20 minutes more).
- Let cool in the refrigerater (about 1 hour).
- Serve with whip cream (and enjoy the feeling of your HP being fully restored!).
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