Recipe

Butterscotch pie

This decadent butterscotch pie will satisfy the cravings of any sweet tooth. The only problem with this luscious dish is trying to decide whether to serve it with lashings of whipped cream, or ice-cream.

Apr 30, 2011 2:00pm
  • 40 mins cooking
  • Serves 8
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Ingredients

Butterscotch pie
  • 1 1/2 cup (225g) plain flour
  • 250 gram cold butter, chopped
  • 1 egg yolk
  • 3 teaspoon iced water, approximately
  • 2 x 400g can sweetened condensed milk
  • 1/3 cup (80ml) golden syrup
  • 3/4 cup (180ml) cream
  • 80 gram packaged butterscotch, crushed

Method

Butterscotch pie
  • 1
    Sift flour into bowl, rub in half the butter (or process flour and butter until mixture resembles breadcrumbs). Add egg yolk and enough water to make ingredients cling together (or process until ingredients just come together). Press dough into a ball, knead gently on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
  • 2
    Grease 24cm round loose-base flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, ease into side; trim edge. Prick pastry base with fork; refrigerate 30 minutes.
  • 3
    Preheat oven to 200°C (180°C fan-forced).
  • 4
    Line pastry with baking paper, fill with dried beans or rice; place on oven tray. Bake 10 minutes. Remove paper and beans; bake further 10 minutes or until browned. Cool.
  • 5
    Cook condensed milk, golden syrup and remaining butter in heavy-based saucepan, stirring, about 20 minutes or until mixture is dark golden-brown. Stand mixture 10 minutes, stir in cream; strain, cover; cool.
  • 6
    Spread mixture into pastry case, refrigerate until firm. Decorate with crushed butterscotch. Serve with whipped cream, if you like.

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