Butterscotch Cream Pie
Why This Recipe Works
For our best cream pie recipe, we relied on egg yolks to keep the filling creamy and soft and cornstarch to make it just thick and stiff enough to cut. We poured the filling into the pie when warm, not hot. When hot, the filling was more liquid and settled in a very compact way. The warm filling, having had a chance to set a bit, mounded when poured into the shell. The warm-filled pie sliced neater, its mounded filling standing peaked and tall. To improve the crust in our cream pie recipe, we coated the pastry lightly with graham cracker crumbs when rolling it out to help it retain its light, crisp texture when the filling was added.