Description
Indulge in a rich and creamy Butterscotch Pie with a perfectly baked crust and a luscious homemade custard filling. This classic dessert combines deep caramel flavors from dark brown sugar and butter with a smooth, velvety texture, making it an irresistible treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (single layer)
Butterscotch Filling
- 1 cup dark brown sugar (packed)
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 5 tablespoons cornstarch
- 3 large egg yolks
- ¼ teaspoon fine sea salt
- 2 teaspoons vanilla extract
Instructions
- Bake Pie Crust: Preheat your oven and bake the single layer 9-inch pie crust according to the package or your recipe’s directions until golden and fully cooked. Set aside to cool.
- Combine Sugar, Cream, and Butter: In a medium saucepot over medium-low heat, whisk together the dark brown sugar, heavy cream, and unsalted butter immediately and continuously to prevent the sugar from burning.
- Simmer and Thicken: Once the butter has melted and the mixture is smooth, bring it to a gentle boil then reduce to a simmer. Cook for about 2 minutes until it slightly thickens. Remove the pot from heat.
- Prepare Milk: Reserve 2 tablespoons of whole milk separately, then whisk the remaining milk into the butterscotch mixture in the pot. Set this mixture aside temporarily.
- Prepare Strainer: Place a fine-mesh strainer over a large bowl to strain the custard later and keep the mixture smooth.
- Mix Cornstarch and Egg Yolks: In a separate bowl, whisk the cornstarch, egg yolks, and salt together until smooth and well combined.
- Incorporate Egg Mixture: Gradually stream the egg yolk mixture into the pot with the butterscotch milk mixture while whisking constantly to combine.
- Cook Custard: Place the pot back on medium-low heat, whisking continuously to prevent scorching. Cook until the mixture thickens to a pudding-like consistency.
- Strain Custard: Pour the hot custard through the fine-mesh strainer into the bowl a little at a time, pressing with a spatula to help it go through. Scrape the back of the strainer to collect all the custard.
- Add Vanilla and Assemble: Whisk the vanilla extract into the smooth custard. Pour the custard into the baked pie crust and smooth the top evenly. Allow it to cool to room temperature.
- Chill and Serve: Cover the pie with plastic wrap and refrigerate for at least 6 hours or overnight until fully set. Serve chilled, optionally topped with whipped cream and your favorite garnishes.
Notes
- Be sure to whisk constantly when cooking the butterscotch mixture and custard to avoid burning or curdling.
- Using a fine-mesh strainer ensures a silky smooth custard without lumps.
- The chilling step is crucial to allow the pie to fully set and develop flavors.
- You can garnish with toasted pecans, whipped cream, or a sprinkle of sea salt for added texture and flavor.
- Store leftovers covered in the refrigerator and consume within 3 days for best quality.
