This is the recipe that I used to make a butterscotch cream pie. I simply added 1/2 teaspoon butterscotch flavor to the Bavarian cream. But it makes a great pie without the flavor.
I served it with butterscotch whipped cream.
Just-add-water pie crust mix to make a double crust pie
5 to 6 medium ripe peaches, peeled and sliced
1/4 cup granulated sugar
1 tablespoon cornstarch or Regular Clearjel
1 cup Bavarian cream pastry filling
cinnamon sugar to sprinkle over the crust
Preheat the oven to 350 degrees.
- Mix the pie crust mix according to package instructions. Roll out two-thirds of the dough to make the bottom crust. Gently lift and place the dough in a dark pie pan. Trim the excess dough.
- Mix the granulated sugar and Clearjel together. Toss the peaches with the sugar mixture and then with Bavarian cream. (If you are adding flavor to the Bavarian cream, stir the flavor into the Bavarian cream before adding the peaches.) Spread the peaches over the crust in the pan.
- Roll the rest of the dough. Place the dough over the top of the pan and peaches. Trim and crimp the edges. Brush the pie with a little water or with an egg white. Sprinkle the cinnamon sugar over the crust. Cut vent holes in the crust with a sharp knife.
- Place a pie crust shield over the pie to protect the edges of the pie from burning. Bake the pie for 35 minutes or until done. Serve with flavored whipped cream.
Flavored Whipped Cream
You can make whipped cream in almost any flavor: caramel flavor, brown sugar flavor, French vanilla flavor, orange flavor, or lemon flavor. (See our commercial quality flavors.) To make orange or lemon whipped cream, add a little zest with the flavor.
2 cups whipping cream
1/2 cup brown sugar
2 teaspoons flavor
Whip the cream to soft peaks. Add the sugar and flavor and continue whipping.
