Description
Make this rich, velvety butterscotch pie completely from scratch. This classic dessert delivers deep, caramelized flavor perfect for holidays and gatherings.
Ingredients
Scale
- 1 recipe for a single 9-inch pie crust (blind baked)
- 1 cup packed light brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups cold water
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar (for topping)
- Extra butterscotch chips for garnish (optional)
Instructions
- Prepare your 9-inch pie crust and blind bake it until golden brown. Let the crust cool completely on a wire rack.
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the cold water until the mixture is smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 5 to 8 minutes. Reduce the heat to low and cook for 1 more minute, still stirring.
- Remove the saucepan from the heat. In a small bowl, lightly whisk the egg yolks. Temper the yolks by slowly pouring about 1/2 cup of the hot sugar mixture into the yolks while whisking constantly.
- Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture. Return the pan to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the filling thickens again. Do not let it boil after adding the yolks.
- Remove the pan from the heat. Stir in the 2 tablespoons of butter and the vanilla extract until the butter melts completely and is incorporated.
- Pour the hot butterscotch filling immediately into the cooled, pre-baked pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
- Just before serving, whip the chilled heavy cream with the powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie filling.
- Garnish with extra butterscotch chips if desired. Slice and serve this rich dessert recipe.
Notes
- For a truly silky smooth pie filling, make sure you whisk the sugar and cornstarch together thoroughly before adding liquid.
- Tempering the egg yolks slowly is the secret to avoiding scrambled eggs in your custard.
- If you want a Southern style pies flavor, use a homemade butterscotch sauce base instead of relying only on sugar and cornstarch.
- This pie tastes best when served cold, making it a great Thanksgiving pie alternative.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Dessert
- Method: Stovetop Cooking and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 45g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg