Description
This creamy, rich butterscotch pie is a nostalgic dessert with a smooth and velvety filling. Perfectly paired with a flaky pie crust and topped with whipped cream, it’s sure to satisfy any sweet tooth.
Ingredients
Scale
- 1 9-inch pie crust, baked
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- In a saucepan, combine brown sugar, cornstarch, and salt.
- Gradually stir in milk and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Once bubbly, continue cooking and stirring for an additional 2 minutes.
- Remove the saucepan from the heat.
- In a small bowl, beat the egg yolks.
- Gradually stir about 1 cup of the hot mixture into the egg yolks to temper them.
- Slowly pour the egg mixture back into the saucepan, stirring constantly.
- Return the saucepan to the stove and cook over low heat for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla extract.
- Pour the butterscotch filling into the baked pie crust and smooth the top.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours, or until set.
- Top with whipped cream before serving.
Notes
- Ensure to stir constantly to avoid lumps and prevent burning.
- You can make the filling ahead of time and store it in the refrigerator before pouring it into the pie crust.
- For an extra touch, sprinkle some toasted pecans on top of the whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes