If you’re looking for a dessert that combines rich, buttery flavors with a creamy texture, this classic butterscotch pie is your answer. It’s a timeless recipe that never fails to impress, whether it’s for a family gathering or a special occasion. This pie is not just a dessert; it’s a slice of nostalgia that brings back memories of grandma’s kitchen.
Imagine sinking your fork into a luscious filling made from scratch, paired perfectly with a light and airy whipped topping. This butterscotch pie is both sweet and slightly salty, creating a delightful balance that will leave your taste buds wanting more.
Making this pie at home is easier than you might think. With simple ingredients and straightforward instructions, you’ll be able to whip up a delicious dessert that rivals any bakery.
Indulgent Butterscotch Pie Recipe
This butterscotch pie features a silky filling made from brown sugar, butter, and egg yolks, all nestled in a flaky pie crust. Topped with a generous swirl of homemade whipped cream, every bite is a heavenly experience that captures the essence of classic dessert flavors.
Ingredients
- 1 pre-baked pie crust (9-inch)
- 1 cup brown sugar, packed
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Pie Crust: Pre-bake the pie crust according to package instructions and let it cool completely.
- Make the Butterscotch Filling: In a saucepan, combine brown sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- Add Egg Yolks: Once thickened, slowly whisk about a cup of the hot mixture into the beaten egg yolks to temper them. Then, pour the egg yolk mixture back into the saucepan. Cook for another 2 minutes, stirring constantly. Remove from heat and stir in butter and vanilla extract.
- Fill the Pie Crust: Pour the butterscotch filling into the cooled pie crust. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Prepare Whipped Cream: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 35 minutes
- Servings: 8 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 4g
- Carbohydrates: 31g
