Traverse Favorites: Butterscotch Pie with Fresh Cream

Whip up a creamy lid to a rich butterscotch pie.

Mar 19, 2009 Emily Betz Tyra

Todd Zawistowski

I love whipping cream. The noun and the verb. It’s a simple chemistry—a little agitation, and the air bubbles turn the cream to stiff, smooth peaks. Whipped cream likes cold, so I put the bowl and the beaters in the freezer for 20 minutes before whipping and make sure the cream is well chilled. I like the elbow grease of using old-fashioned beaters—the kind with a hand crank—and I leave out the sugar. The pure, rich dairy flavor is just enough.

Light spoonfuls of whipped cream are the perfect complement to this butterscotch pie, an old-fashioned recipe from Irma S. Rombauer’s Joy of Cooking, (originally published in 1931 by Rombauer, who penned much of it on her porch at her Bay View cottage just north of Petoskey). The butterscotch filling requires a little more complex kitchen chemistry than the whipped cream, but it’s worth it.

Recipe: Butterscotch Pie

Like ice cream as much as whipped?  Moomers is back open for the season.

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