Butterscotch Pie
Butterscotch Pie is a creamy, decadent dessert made with rich butterscotch filling set in a crispy pie crust, perfect for any occasion.
Ingredients
For the Filling
- 1 cup Brown Sugar Light or dark brown sugar can be used for different flavors.
- 1/4 cup Cornstarch Essential for thickening the filling.
- 1/2 teaspoon Salt Enhances the sweetness of the butterscotch.
- 2 3/4 cups Milk Whole milk is recommended for creaminess; you can use a milk alternative if needed.
- 4 large Egg Yolks Provides richness and helps in thickening.
- 2 tablespoons Butter Adds a silky texture; unsalted is preferred.
- 1 teaspoon Vanilla Extract Enhances the overall flavor.
For the Pie Crust
- 1 Pre-baked Pie Crust You can use a store-bought or homemade crust.
For Topping
- Whipped Cream Use fresh whipped cream for the best texture.
Instructions
Preparation
- In a saucepan, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- In a small bowl, whisk the egg yolks. Gradually add a bit of the hot mixture into the yolks to temper them.
- Pour the yolk mixture back into the saucepan.
- Continue cooking for 2 more minutes, then remove from heat and stir in the butter and vanilla.
Assembly
- Pour the butterscotch filling into the pre-baked pie crust.
- Let it cool in the refrigerator for at least 4 hours.
Serving
- Before serving, top with whipped cream.
Notes
Use a heavy-bottom saucepan to ensure even heating and avoid scorching the mixture. Stir constantly during cooking to prevent lumps and achieve a smooth filling. Chill the pie for longer if the filling hasn't fully set; sometimes it takes longer for the consistency to firm up. Top with homemade whipped cream for a fresher taste compared to store-bought options.