Silky Butterscotch—Banana Pie

Name: Silky Butterscotch—Banana Pie
Yield: makes 6 to 8 servings
Ingredients: 1 1/4 cups whole milk; 1 whole egg plus 2 egg yolks; 3 teaspoons cornstarch; 3 teaspoons brown sugar; 2 teaspoons unsalted butter, softened; 2 sheets unflavored gelatin, or 1 1/2 teaspoons powdered; 2/3 cup granulated sugar; 1 cup plus 1/3 cup heavy cream; 2 teaspoons pure vanilla extract; 3 teaspoons scotch whiskey; 1/4 teaspoon salt; 3 bananas, sliced into 1/4-inch rounds; Prebaked 9-inch pie (or tart) shell

December 14, 2011

Next to ice cream (which I consider its own food group), pies are my favorite dessert. This one is an adult version of banana cream pie, with real scotch in the butterscotch (use a blended scotch whiskey, not a single malt). The amount of gelatin is just enough to set the filling, without making it rubbery. For the best texture, be sure to let the pie chill at least 3 hours before serving.

Recipe notes

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