How to Make a Butterscotch Custard Pie With Sponge Topping

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Prepare to wow your family’s taste buds when you serve this butterscotch custard pie with sponge crust topping. Picture butterscotch custard infused with fluffy egg whites for some gentle lift that grace the top like a crown for the luscious and velvety filling below. This pie is even better once you compliment it further with a few dollops of whipped cream or topping. You would think what I am describing would take a lot of work, but this recipe hardly takes much effort or a lot of ingredients that make it a winner in my book.

If you read me regularly, then you know I hate involved recipes or using expensive ingredients just to create a recipe. My preference is creating dishes that aren’t labor intensive and easy on the budget with common ingredients that you probably have in your kitchen like what my butterscotch sponge pie calls for. On the same note, if you want a no fail pie crust that is just as effortless, try my oil pie crust that I always trust when making this as well.

To speed this butterscotch custard pie recipe up and save yourself extra steps in the process, I have a tip to share. You’re going to need two large eggs to separate with whites and yolks into two mixing bowls. Before you do anything once that they’re separated, beat the egg whites until fluffy with one-eighth teaspoon of salt. Set this aside. If you start with the egg whites, then you won’t have to stop and wash the electric beaters.

The next time that you’re hungry for pie, I hope that you’ll be tempted to try my pie recipe. Speaking of butterscotch, another great pie that I make is my butterscotch marshmallow pie that is a different approach.

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Butterscotch Custard Pie With Sponge Crust

1 tablespoon of butter, softened
1 cup of brown sugar, firmly packed (light or dark)
2 egg yolks
2 egg whites, stiffly beaten with 1/8 teaspoon of salt
1 tablespoon of flour
½ teaspoons of salt
1 cup of half and half
1 unbaked 10-inch pie shell

Separate two large eggs first into two mixing bowls.

Beat the egg whites with one-eighth teaspoon of salt until stiffly beaten.

Now cream the softened butter and brown sugar until well combined and fluffy.
Add the egg yolks, flour and remaining salt to the creamed ingredients.

Stir in the half and half next.

Now gently fold in the egg whites.

Pour into your unbaked pie shell.

Bake in a 350-degree oven for about 30 minutes until the pie sets. Test with a toothpick or slender knife to see if anything sticks determining if it’s done.

ENJOY!

Butterscotch Custard Pie With Sponge Crust

Picture butterscotch custard infused with fluffy egg whites for some gentle lift that grace the top like a crown for the luscious filling below in my butterscotch custard pie recipe.

Course: Dessert, Snack
Cuisine: American
Keyword: butterscotch cream pie, butterscotch custard pie, butterscotch custard pie recipe, butterscotch sponge pie, easy pie recipe, sponge crust
Author: Mary Balandiat
Ingredients
  • 1 tablespoon of butter softened
  • 1 cup of brown sugar firmly packed (light or dark)
  • 2 egg yolks
  • 2 egg whites stiffly beaten with 1/8 teaspoon of salt
  • 1 tablespoon of flour
  • ½ teaspoons of salt
  • 1 cup of half and half
  • 1 unbaked 10-inch pie shell
Instructions
  1. Separate two large eggs first into two mixing bowls.
  2. Beat the egg whites with one-eighth teaspoon of salt until stiffly beaten.
  3. Now cream the softened butter and brown sugar until well combined and fluffy.
  4. Add the egg yolks, flour and remaining salt to the creamed ingredients.
  5. Stir in the half and half next.
  6. Now gently fold in the egg whites.
  7. Pour into your unbaked pie shell.
  8. Bake in a 350-degree oven for about 30 minutes until the pie sets. Test with a toothpick or slender knife to see if anything sticks determining if it’s done.
  9. ENJOY!
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