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Video: Bake this decadent butterscotch pie

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    >>> you know jackie collin is the best-selling author of steamy novels but now she's taking her talents into the kitchen.

    >> multitalented. the lucky santangelo cookbook is inspired by her beloved character and full of recipes as delicious as her plot lines.

    >> want to have a drink?

    >> i have a little scene here. want a drink, only if you feel like making one of your famous bring brazilian drinks. if i do, what do i get in return? and that brings me to the pumpkin pie .

    >> the pumpkin pie . of course.

    >> that's what i was thinking.

    >> i call this cookbook a decadent and delicious. not one of those healthy ones. put these ingredients, if you would like to help kathie lee , eggs and then we -- and then we add the water. and then we add the sugar.

    >> the sugar.

    >> light brown sugar .

    >> it isn't coagulated.

    >> well, these things happen. we're going to, like --

    >> salt or --

    >> that's a pinch of salt , yes.

    >> okay.

    >> a pinch of salt .

    >> doesn't feel like salt.

    >> then it is the baking soda .

    >> you see?

    >> i'm telling you. what about the butter?

    >> put the butter in. all the butter goes in. when it is melted, this goes into that, which -- that's the milk.

    >> mill.

    >> we'll add the butter and the eggs and everything.

    >> what about -- anything with this?

    >> add that.

    >> a pinch of it.

    >> a pinch.

    >> that's baking soda . that's flour. that's baking soda .

    >> doesn't feel like it.

    >> and that is --

    >> i don't know what it is. i just dumped it all in.

    >> how does hoda know what it feels like? that's funny.

    >> and then -- dumping this in here.

    >> yes. dump it.

    >> let's say you did.

    >> it is not melted enough.

    >> it does smell good, though.

    >> it smells good, huh? ? then wh .

    >> then what happens here?

    >> you dumb. into the pie dish.

    >> beautiful.

    >> yes. it looks like that. move on to the chocolate.

    >> do i put this on here?

    >> yeah.

    >> okay.

    >> why don't you do that? you're good at smoothing -- no, you're not.

    >> you can't lift it up.

    >> we have -- you do that one there.

    >> that pie crust is beautiful.

    >> well --

    >> what with the chocolate?

    >> the chocolate, you just add this to that. and it is really fantastic. it is just melted chocolate --

    >> look what is happening here.

    >> and sugar and milk and a little better and a pinch of baking soda in.

    >> and what am i making?

    >> decadent and delicious.

    >> what am i --

    >> now you're making sharp chocolate molten little pies.

    >> is that good?

    >> yes.

    >> and then you kind of, you know, you --

    >> this is what you were showing. you flip it --

    >> can you flip it for me. no, no, no. put it down and tap it. yes.

    >> you do it. you do it. you do it.

    >> and --

    >> i'm just going to eat it out of the -- okay.

    >> oh, my gosh.

    >> here's one done.

    >> okay.

    >> this is it.

    >> you can find all these recipe on klgandhoda.com.

    >> and they're fattening, but they're great.

    >> next week, greg kinnear and kristin chenoweth .

TODAY recipes
updated 4/3/2014 5:37:12 PM ET 2014-04-03T21:37:12

Recipe: Molten chocolate tarts

  • 16 tablespoons unsalted butter, plus a little, soft butter, for buttering the molds
  • 8 ounces bittersweet chocolate, preferably Valrhona
  • 4 large eggs
  • 4 large egg yolks
  • 1/2 cup sugar
  • 4 teaspoons all-purpose flour, plus a little more for dusting

Butter and lightly flour nine ½-cup capacity tart molds. Tap out all the excess flour. 

Cut up the butter and break up the chocolate. Place both in a 1-quart Pyrex measure. Set aside.

Using an electric hand mixer, combine the eggs, egg yolks and sugar and beat until thick and light. Cook the butter and chocolate in the microwave oven for 2 minutes and 10 seconds at 50 percent power. Stir the nearly melted chocolate with the butter until smooth. Pour into the egg mixture, then quickly beat in the flour, just until combined. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, or for up to several hours. Bring them back to room temperature before cooking.)

Preheat the oven to 450 degrees. Place the molds on a baking sheet and bake for 6 to 7 minutes. The centers will still be quite soft, but the sides will be set. Invert each mold onto a place and let sit for about 10 seconds. Unmold by lifting up one corner of the mold. The cake will fall out onto the plate. Serve immediately.

Recipe: Butterscotch pie

  • 11/2 cups packed brown sugar
  • 2 tablespoons unsalted butter
  • 1 cup water
  • Pinch of baking soda
  • 3 large eggs yolks
  • 3/4 cup whole milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 blind-baked pie crust (9 to 10 inches)

In a sauce pan, bring the brown sugar, butter, water and baking soda to a boil and simmer for 5 minutes. Keep warm.

Meanwhile, in a 1-quart Pyrex glass, measure, whisk the egg yolks until pale yellow. In a heavy-bottomed sauce pan, bring the milk, flour and cornstarch almost to a boil. Temper the egg yolks by adding ¼ cup of the hot milk mixture, whisking constantly, then add another ¼ cup, then the remaining hot milk.

Add the milk-egg mixture to the brown sugar-butter mixture. Whisk in the vanilla and salt.

Pour the mixture into the baked pie shell and refrigerate, at least 2 hours.

Recipe: Caipirinhas

  • 4 limes, plus 2 additional for garnish
  • 2 tablespoons superfine sugar
  • 1 dozen ice cubes
  • 1 1/2 cups cachaça (Brazilian sugarcane liquor)

Quarter all the limes lengthwise, then cut each quarter in half crosswise and place the quarters of 4 of the limes in a pitcher. Add 2 tablespoons of the sugar to the pitcher, then muddle the lime quarters by pounding and pressing with a wooden spoon until the sugar is dissolved. Fill 6 to 8 glasses with ice and add 3 tablespoons (1 ½  ounces) of cachaça to each glass and stir in the muddled lime mixture to fill each glass.

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