Little Butterscotch Pies

Preparation info

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

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Based on a recipe from Nancy Hubbard, these are just two creamy mouthfuls each.



    1. Roll the pastry dough on a lightly floured surface to a thickness of 1/16 inch. With a 3-inch fluted round cutter, cut out rounds of dough and fit them into ungreased miniature (-inch) muffin tins. Reroll scraps of dough as necessary. Chill the pastry until firm, at least 30 minutes.
    2. Butterscotch Cream Filling: Heat cups of the milk in a heavy saucepan until nearly boiling. Meanwhile, in a mixing bowl, whisk together the brown sugar, cornstarch, and salt until blended. Add the remaining ¼ cup cold milk and the egg yolks, whisking until smooth. Gradually mix the heated milk into the egg yolk mixture. Return the mixture to the saucepan and bring it to a boil, whisking constantly. Boil 1 minute, stirring; then strain into a mixing bowl. Stir in the vanilla and butter. Lay a sheet of plastic wrap or wax paper on the surface of the filling; set aside on a wire rack to cool.
    3. Baking the Cookie Shells: Preheat the oven to 350°F. Prick the pastry gently with a fork. Bake until the pastry is lightly golden and baked through, pricking any air bubbles with a fork, 12 to 15 minutes. Cool the cookie shells completely, in their tins, on a wire rack.
    4. Assembly: With a table knife, carefully remove the shells from the tins. Whisk the cooled filling once or twice to smooth it out. Spoon about a tablespoon of the filling into each shell. Top each with a dab of whipped cream and chill briefly before serving. (Note: As these pies are best when eaten fairly soon after filling, fill only as many as you’ll be serving at one time.)