Description
A nostalgic butterscotch pie with a creamy filling and flaky crust that evokes warm memories and brings joy to any gathering.
Ingredients
Scale
- 1 pre-baked pie crust
- 1 cup brown sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 2¾ cups milk
- 3 egg yolks, beaten
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup heavy cream
- ¼ cup powdered sugar
- Chocolate shavings or butterscotch chips (for garnish)
Instructions
- Make butterscotch filling: In a medium-sized saucepan, whisk together brown sugar, cornstarch, and salt until well combined. Gradually add the milk, whisking to avoid lumps. Set the saucepan over medium heat, stirring constantly until the mixture thickens and bubbles gently.
- Temper the eggs: Take a cup of the hot butterscotch mixture, slowly drizzle it into the beaten egg yolks while whisking vigorously. Return this mixture to the saucepan, cooking for an additional two minutes until thickened once more, stirring constantly.
- Finish & cool: Remove the saucepan from heat and stir in the butter and vanilla extract. Pour the filling into the pre-baked pie crust, smoothing the top. Let it cool to room temperature, then refrigerate until set.
- Prepare whipped cream: In a mixing bowl, blend the heavy cream and powdered sugar until stiff peaks form.
- Garnish before serving: Decorate the chilled pie with the whipped cream and sprinkle chocolate shavings or butterscotch chips on top.
Notes
Make-ahead tips: Butterscotch pie tastes even better the next day, allowing flavors to meld significantly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg