Butterscotch Custard Pie

3/4 cup dark-brown sugar
3 whole eggs
1 egg yolk, white reserved
2 1/2 cups whole milk
1/4 teaspoon salt
2 teaspoons vanilla extract
1 tablespoon rum (optional)
3 tablespoons butter
1 uncooked Mealy Pie Crust, bottom only (recipe follows)

Heat oven to 325 F.

In a medium, heat-proof bowl, whisk together the brown sugar, eggs and egg yolk.
In a small pan over medium heat, bring the milk to a simmer. Slowly pour hot milk into egg mixture while beating continuously. Stir in the salt, vanilla, rum (if using) and butter.

On a lightly floured surface, roll 1 disc of the Mealy Pie Crust dough into a 13-inch circle, rolling from center and turning frequently to prevent sticking. Fold dough in half, then again to form quarters. Lift dough into pie pan, putting folded point in center. Gently unfold dough to cover whole pan. Trim overhang of dough to 1/2 inch beyond edge of pan. Using either a fork or your fingers, crimp edge of dough against top of pie pan. Reserve second disc for another pie.

In a small bowl, beat the egg white until frothy. Using a pastry brush, paint bottom and inner sides of crust with egg white; this helps prevent sogginess. Pour custard mixture into crust.
Bake pie in preheated oven for 45 to 55 minutes or until mixture is set and just barely jiggles in center. Allow to cool at room temperature. Leftovers should be refrigerated.

Makes 8 servings.

MEALY PIE CRUST: In bowl of a food processor, pulse 2 teaspoons sugar, 1 teaspoon salt and 2 1/2 cups all-purpose flour. Add 1/2 cup (1 stick) cold butter and 1/4 cup vegetable oil, then pulse until mixture resembles coarse crumbs. Drizzle in 1/2 cup whole milk and pulse until dough starts to come together. Separate dough into 2 even lumps, then gently squeeze each into a disc about 1 inch thick. Wrap each in plastic, then refrigerate for 30 minutes.

Share This Story