I was waiting on the trolley the other day and remembered I had a box of Sno-Caps in my bag. Then inspiration struck: a Sno-Cap cupcake.
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I’m going to be completely honest with you: I thought this pie was going to be a total fail.

I love browned butter, I love butterscotch, and I’ve had this recipe bookmarked for a while. I finally got some time to make it and was super excited. Then, it happened…

When I was adding the cornstarch, it got lumpy. It got really lumpy and I could not get them whisked out. The recipe didn’t mentioned these lumps, and I still don’t know what was up with it, but much like my last attempt at ice cream, I persevered through the lumps. I put the pie filling in the pie and left it overnight.

I figured it would be a flop so I didn’t bother making whipped cream but I didn’t want to just trash it. I sliced it, put it on a plate, and took a bite.

To say this pie was good is an understatement. This pie has a strong browned butter flavor, a thick and creamy texture (without lumps!! They must have disappeared during chilling), and a buttery crust. I’m so glad I kept pushing through and didn’t just dump it in the trash when the lumps showed up.
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I’ve never been a huge pie fan, I don’t like cream pies or pumpkin pies or cherry pies, but I do like pudding pies and I decided to try a browned butter butterscotch pie because I love those flavors (will have that recipe posted on Friday!), but I needed a pie crust for it. I don’t have the counterspace or a large smooth surface to roll out a pie crust so I tracked down a no roll pie crust!
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I wish I had better backdrops and dishware to photograph for you guys. I wish I had a light box and a bunch of cool props to use, but the reality is I don’t. I can’t afford that stuff so I shoot food on plastic plates from Target and in tupperware containers.

I’m in the process of looking for a second job so hopefully that will change soon, or I’ll get a book deal, that would be great too. I’ll also buy a food processor and a kitchen scale.

In the meantime, I’m going to hope you guys don’t judge my recipes based on the things they are set upon because these cookies are better than good. They are similar to my last chocolate chip cookie recipe because they both use browned butter (yum!) but this recipe also adds a salty component, (vanilla bean infused) fleur de sel!
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