Makes: 1 (9-inch) pie, or 8 to 10 servings
Browning butter (as opposed to just melting it) is one of those simple adjustments that make the ordinary extraordinary. We changed the classic butterscotch pie by letting the butter and sugar cook longer to give the whole pie a toasty, nutty flavor that balances the sweetness of the caramel.
What to buy: You’ll need parchment paper or aluminum foil and pie weights to line and weigh down the crust so that it doesn’t puff up while cooking. If you don’t have pie weights, just use some dried beans.
Game plan: This pie can be made and refrigerated up to 1 day in advance.
This recipe was featured as part of our Thanksgiving, Southern Style menu.
Beverage pairing: Hétszölö Tokaji Aszú 3 Puttonyos, Hungary. You don’t have to pronounce it, just drink it. Hungarian Tokaji is some of the richest sweet wine in the world, though this isn’t the richest style. Still, its flavors of dried fruit, nuts, honey, and brown sugar will complement the pie to create an intense, rich combination.
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