Butterscotch Pie
User Reviews
5
Butterscotch Pie
Description
The Butterscotch Pie begins with a cooked filling made by blending brown sugar, flour, cornstarch, and salt, then gradually adding milk and cooking until thickened. Egg yolks are tempered with hot custard to prevent curdling before being combined back into the mixture. Butter and vanilla add richness and flavor before the filling cools completely.
Once chilled, the filling is poured into a pre-baked pie crust. The pie is garnished with butterscotch chips and drizzled with butterscotch topping adding texture and intensified sweetness. Optionally, whipped cream can be added on top for an extra creamy contrast.
This preparation results in a smooth and luscious pie with a balanced sweetness from the brown sugar and butterscotch elements. The pie crust provides a crisp base that complements the creamy filling. Serving chilled enhances the custard’s firmness and flavor contrast.
The recipe carefully explains tempering the eggs to prevent scramble and notes the importance of cooling the filling before assembling. Using either store-bought or homemade crusts offers flexibility.
Ingredients
- pie crust store bought or homemade pie crust, baked
- 1 1/2 cups brown sugar
- 1/2 cup flour
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 4 cups milk
- 2 egg yolk
- 3 tablespoons butter (softened)
- 2 teaspoons vanilla
- butterscotch chips
- butterscotch topping
Instructions
- In a large sauce pan, not over heat, combine the sugar, flour, cornstarch, and salt. Gradually add the milk until it's completely combined and smooth.
- Cook over medium heat until mixture thickens, then remove from heat.
- In a separate bowl, whisk together the egg yolks lightly.
- Add a few spoonfuls of the hot mixture from the stove and whisk together until smooth.
- Add the egg yolk mix to the rest of the hot mixture.
- Add the butter and vanilla and thoroughly combine.
- Cool the mix completely in the fridge.
- When ready to eat, pour the mixture into a pre-cooked pie shell.
- Drizzle with butterscotch topping and sprinkle with butterscotch chips.
- Optional- top with whipped topping.
Notes
- Temper egg yolks by adding a few spoonfuls of hot custard gradually before mixing fully to avoid curdled eggs.
- Cook the custard mixture slowly over medium heat to prevent burning and ensure smooth thickening.
- Chill the filling thoroughly before adding to the pre-baked pie shell for best texture.
- Select store-bought or homemade pie crust as preferred for convenience or flavor.
- Top pie with whipped cream if desired for a creamier finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 344mg | 14% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 395IU | 8% |
| Calcium | 180mg | 18% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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