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Butterscotch Mousse Pie
Cummulative Rating
Servings
Makes 1 9-inch pie.
Difficulty
Medium |
Ingredients
For the filling:
2/3 cup brown sugar, packed
2 Tablespoons cornstarch
Pinch of salt
1-1/2 cups half & half
2 large egg yolks
3 Tablespoons unsalted butter
2 teaspoons vanilla extract
For the crust:
4 large eggs, separated
1/2 cup brown sugar, packed
2 Tablespoons gf flour + more for dusting pie pan
1 teaspoon vanilla extract
Topping:
1 cup heavy cream
1-1/2 Tablespoons powdered sugar
Ground cinnamon |
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Directions
Make the filling:
In a medium bowl, whisk together the brown sugar, cornstarch, salt and 1/2 cup of the half & half. Strain the mixture through a fine sieve into a medium saucepan. Whisk in the remaining 1 cup of half & half and the egg yolks. Cook the mixture over medium heat, stirring constantly, until thickened and bubbling. Remove the pan from the heat and whisk in the butter (cut into pieces) and the vanilla. Scrape the butterscotch mixture into a bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or overnight.
Make the crust:
Preheat the oven to 350°F. Butter a 9 inch pie pan and dust with gf flour. Tap out any excess flour and set pie pan aside.
In a large bowl, using an electric mixer, beat the egg yolks at high speed until thick and pale yellow, about 3-4 minutes. Reduce the speed and gradually beat in 6 tablespoons of the brown sugar. Increase the speed to high and continue to beat until very thick, about 5 minutes longer. Add the gf flour and the vanilla and beat until combined, about 1 minute.
In a separate large bowl, using clean beaters, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining 2 tablespoons of brown sugar and beat at high speed until stiff and glossy. Using a rubber spatula, fold in one-fourth of the egg whites into the yolk mixture, then fold in the remaining whites until no streaks remain. Spread the mixture into the pie pan and smooth the top. Bake for 20 minutes, until the "souffle" has risen and fallen slightly. It should be golden in color and springy to the touch. Leave the pie pan in the oven and turn off the heat. Let the pie sit in the oven for 5 minutes. Transfer to a cooling rack and let cool completely.
When the crust is completely cool, fill the crust with the pudding. Refrigerate for at least 3 hours or overnight.
Make the topping:
Just before serving, in a medium bowl, beat the cream with the powdered sugar until firm. Spoon the cream over the top of the pie and sprinkle with ground cinnamon. |
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Tips
This is a very interesting pie that doesn’t require a lot of flour. The crust is actually made from a fallen souffle - making it very light and airy.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section. |
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