The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss

 

 

FOOD PHILOSOPHER® GOES WHEATLESS

A Taste of Home

ATHOUGH THE ORIGIN OF THE WORD "BUTTERSCOTCH" IS DEBATABLE, ITS
first recorded use goes back to early 19th century England when candy maker Samuel Parkinson created what became a popular confection made with butter and brown sugar (carmel candy contains caramelized, or slightly burnt, sugar and has a different taste). History aside, butterscotch has come to mean the comforting taste of home to food lovers everywhere. We make our butterscotch cream pie the old fashioned way — with fresh, sweet butter, dark brown sugar, eggs, and milk. It has a rich, buttery taste with just enough molasses-tinged sweetness peeking through. We pair it with a crunchy walnut-enriched tart shell that you can make in a snap and a delicious topping that uses Greek-style yogurt flavored with a touch a sugar and vanilla (see Cook's Notes for a traditional whipped cream topping). Make this delicious treat soon to welcome home your own friends and family after a long week.

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Food Philosopher’s® Gluten–Free

BUTTERSCOTCH CREAM PIE

Serves 8-10

Tart Shell Crust baked in a 9-inch pie pan or 9-inch tart pan (see recipe below)

Filling

2 large eggs
2/3 cup dark brown sugar
¼ cup corn starch
¼ teaspoon salt
2 cups whole milk
3 tablespoons unsalted butter
1½ tablespoons pure vanilla extract

Topping

1 cup Greek-Style plain yogurt
2 tablespoons confectioners' sugar
1½ teaspoons pure vanilla extract

  1. Beat eggs in large bowl of electric mixer at medium-high speed until foamy. Gradually add sugar a little at a time and continue beating until the mixture is pale yellow and thick. Add the corn starch and salt and beat until well blended.
  2. Bring whole milk to a boil in a large heavy saucepan over medium-high heat while you are beating the eggs.
  3. With the mixer on low, gradually add hot milk mixture to egg mixture in a thin stream. Quickly scrap sides and bottom of bowl and mix at medium speed until well blended.
  4. Pour the custard mixture back into the saucepan and cook it over a medium high heat, stirring constantly with a wire whip, until it comes to a boil and thickens. Lower heat and cook for one minute more. Remove from heat and beat in butter and vanilla.
  5. Put custard in medium bowl or plastic container to cool. Cover top with plastic wrap to prevent a skim from forming over the surface and chill in the refrigerator. Can be stored in refrigerator for up to five days or in freezer for up to a month in a tightly sealed container. Keep plastic wrap on surface.
  6. Pour cooled butterscotch custard into cooled prebaked Tart Shell Crust.
  7. Combine Greek Yogurt, confectioners' sugar, and vanilla in a small bowl and whisk until well blended. Spoon over the top of the pie and make decorative swirls with the back of a spoon or offset spatula. Refrigerate until well chilled. Serve cold. Store in refrigerator. Best when eaten within three days of baking.

Cook's Notes:
Traditional whipped cream topping
¾ cup heavy cream
2 tablespoons confectioners' sugar
1½ teaspoons pure vanilla extract

  1. Combine heavy cream, confectioners sugar, and vanilla in large bowl of electric mixer; beat until stiff peaks form. Use pastry bag to pipe sweetened heavy cream around edges of pie.

Food Philosopher’s® Gluten–Free

TART SHELL CRUST

Makes one 9-inch pie crust or one 9-inch tart crust

1 cup brown rice flour mix*
¼ cup finely ground walnuts
¼ cup granulated sugar
1 teaspoon xanthan gum
5 tablespoons cold unsalted butter
1 teaspoon pure vanilla extract

  1. Preheat oven to 350°F. Position rack in center of oven. Grease 9-inch pie pan or tart pan (with removable bottom) with cooking spray. Generously dust with rice flour.
  2. Combine flour, ground walnuts, sugar, and xanthan gum in large bowl of electric mixer (or food processor). Add butter and mix (or pulse) on low speed until crumbly. Add vanilla and mix well. Press into bottom and up sides of pie or tart pan (place a piece of plastic wrap on top of the dough if mixture seems soft and difficult to handle).
  3. Bake crust in center of oven for about 18 minutes or until light golden. Cool on a rack in pan. (When made in a tart pan, place pan on top of a broad glass and carefully push down sides. For best results, remove pan sides and bottom once tart shell is filled and chilled. Cover prebaked tart shell with plastic wrap and store in refrigerator until ready to fill. Best when eaten within three days of baking.

*see “Gluten–Free Flour Mixes” in our Recipe Archive

© 2009 by Claudia Pillow and Annalise Roberts