Ingredientes para Butterscotch Coffee Pie
- 1 (9 inch) deep dish pie shell
- 1 cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- ½ cup strongly brewed coffee
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup milk
- 1 cup butterscotch chips
- ½ cup chopped walnuts
- Whipped cream, for serving (optional)
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Como fazer Butterscotch Coffee Pie
- Preheat oven to 350°F (175°C).
- Refrigerate the pie shell while the oven preheats.
- **Make the Filling:** In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar using an electric mixer on high speed until light and fluffy.
- Beat in 1 teaspoon of instant espresso powder or ½ cup strongly brewed coffee until well combined.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The mixture will be slightly coarse.
- Stir in ½ cup milk, 1 cup butterscotch chips, and ½ cup chopped nuts (walnuts or pecans recommended).
- Pour the filling into the chilled pie shell, smoothing the top with a spoon.
- Bake on the middle rack for approximately 50 minutes, rotating the pie 180 degrees halfway through. The top will be a dark golden brown – this is normal and does not indicate overbaking.
- Check for doneness: The filling should not move in waves when gently nudged, although slight jiggling in the center is okay.
- Let the pie cool completely on a wire rack before serving. Enjoy slightly warm, at room temperature, or chilled (though chilling will harden the butterscotch chips). Serve with whipped cream or ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
200g
Fat
75g
Carbs
21g
