Description
Butterscotch pie delivers a creamy, nostalgic slice of comfort straight from grandma’s kitchen. Rich caramel notes and silky smooth filling make this classic dessert a sweet reminder of treasured family recipes.
Ingredients
Scale
Main Ingredients:
- 2 cups whole milk
- 1 cup brown sugar
- 1 9-inch pie crust
- 3 egg yolks
Supporting Ingredients:
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ teaspoon ground nutmeg
Instructions
- Combine 1 cup brown sugar, ¼ cup cornstarch, and ½ tsp salt in a saucepan, crushing any potential lumps with your whisk.
- Slowly pour 2 cups whole milk into the dry ingredients, whisking until your mixture transforms into a silky, smooth liquid.
- Heat the mixture at medium temperature (around 350°F), stirring constantly until the liquid thickens and bubbles emerge across the surface.
- Separate 3 egg yolks in a separate bowl, and carefully drizzle about ¼ cup of hot liquid into them while whisking rapidly to prevent scrambling.
- Pour the tempered egg yolks back into the saucepan, continuing to cook for 2 minutes at medium heat while stirring consistently.
- Remove the pan from heat and fold in 2 tbsp unsalted butter and 1 tsp vanilla extract until your filling looks glossy and uniform.
- Transfer the hot butterscotch filling directly into your prepared 9-inch pie crust, smoothing the top with a spatula.
- Press plastic wrap directly against the filling’s surface to block air exposure and prevent skin formation.
- Chill the pie in the refrigerator for 3 hours, allowing the filling to set completely and develop rich flavor.
- Whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form and maintain their shape.
- Spread the whipped cream evenly across the chilled pie’s surface, creating gentle peaks and swirls.
- Dust the top with ¼ tsp ground nutmeg for a subtle, aromatic finish.
Notes
- Whisking constantly while cooking prevents lumps and ensures a smooth, creamy butterscotch filling.
- Use dark brown sugar for a deeper, richer butterscotch flavor that really enhances the pie’s complexity.
- Tempering eggs carefully prevents scrambling and creates a silky, luxurious custard texture.
- For a gluten-free version, swap the traditional pie crust with a nut-based or gluten-free graham cracker crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pies
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 392 kcal
- Sugar: 37 g
- Sodium: 184 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 140 mg