Butterscotch pie - Dallas News | myFOXdfw.com

Butterscotch pie

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Thanks to Chef Kyle Noonan of the Bowl and Barrel for this recipe.


Water, cold 1/4 cup

Powdered Gelatin, unflavored 2 TBSP

Butterscotch Chips 1 1/3 lbs

Bourbon1/3 cup

Heavy cream1 3/4 quarts

Light Brown Sugar 1/4 cup

Kosher Salt1 tsp

Vanilla Extract1 TBSP

Graham Cracker Pie Crusts 2 ea5.


1. Sprinkle gelatin over cold water and allow to bloom, 5 minutes

2. Combine Chips and bourbon in large bowl.  Pour warm cream mixture over chips and whisk to melt.

3. In a stainless steel pot over medium heat warm heavy cream, brown sugar, salt and vanilla until the brown sugar dissolves completely

4. Pour warm cream mixture over butterscotch chips and bourbon and stir with a whisk until butterscotch chips are fully melted.  Puree in small batches in a blender and strain into pie shells.  Any extra mix should be poured into beige cups for gluten free requests. 

5. Place filled pies in freezer to set overnight. 

6. Mark into 8 slices.  Move to refrigerator 3 hours before serving.  

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