Butterscotch pie is a rich and creamy dessert featuring a luscious butterscotch filling in a flaky pie crust. The sweet, buttery flavor is perfectly balanced with a hint of vanilla, and the pie is often topped with a generous layer of whipped cream. It’s a nostalgic and comforting treat, ideal for family gatherings or special occasions.
Here’s how to make Butterscotch Pie:
Ingredients:
For the pie crust:
- 1 pre-made pie crust (or homemade if preferred)
For the butterscotch filling:
- 1 cup packed brown sugar (preferably dark brown for a richer flavor)
- 3 tablespoons butter
- 2 cups whole milk (or heavy cream for a richer filling)
- 3 large egg yolks (save the whites for meringue, optional)
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional, for a warm spice note)
- Whipped cream (for topping)
Instructions:
1. Prepare the Pie Crust:
- Preheat your oven according to the instructions on the pie crust package (or prepare your homemade crust).
- If using a pre-made crust, bake it in a 9-inch pie pan until golden brown, typically around 8-10 minutes, at 425°F (220°C). Let it cool completely before adding the filling.
2. Make the Butterscotch Filling:
- In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Let it cook for about 2 minutes, stirring occasionally, until the sugar begins to dissolve.
- In a small bowl, whisk the cornstarch with about 1/4 cup of milk to make a slurry.
- Add the rest of the milk (1 3/4 cups) to the saucepan, stirring to combine with the butter and sugar mixture. Bring it to a gentle boil.
- Once it starts to simmer, whisk the cornstarch slurry into the mixture, stirring constantly to prevent lumps. Continue to cook and stir for another 3-5 minutes, or until the mixture thickens and becomes pudding-like.
3. Temper the Egg Yolks:
- In a separate bowl, whisk the egg yolks.
- Slowly pour about 1/2 cup of the hot butterscotch mixture into the egg yolks, whisking constantly to temper them (this prevents scrambling).
- Gradually whisk the egg yolk mixture back into the saucepan with the rest of the butterscotch filling. Cook the mixture over low heat for an additional 2-3 minutes, stirring constantly. This helps the filling set properly.
- Remove the saucepan from the heat and stir in the vanilla extract and salt. If you’re using cinnamon, add it now for an extra layer of flavor.
4. Assemble the Pie:
- Pour the butterscotch filling into the cooled pie crust. Smooth the top with a spatula and refrigerate for at least 3 hours (or overnight) to allow the filling to fully set.
5. Serve:
- Before serving, top the pie with freshly whipped cream. You can either spread it over the top or pipe it into decorative swirls.
- Slice and enjoy the rich, creamy, and buttery goodness!
Tips:
- Meringue topping: If you want to add a meringue topping instead of whipped cream, use the egg whites from the separated yolks. Beat them with sugar until stiff peaks form and bake at 350°F (175°C) for about 10 minutes until golden brown.
- Flavor variations: A dash of cinnamon, nutmeg, or a few tablespoons of bourbon can add unique flavors to your butterscotch pie, giving it a deeper richness.
This butterscotch pie is a perfect combination of creamy, buttery sweetness with the comforting texture of a homemade pie. It’s a timeless dessert that’s sure to impress!