Butterscotch Pie
Ingredients:
- 1 cup brown sugar, packed
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks, lightly beaten
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 9-inch pre-baked pie crust
- Whipped cream, for topping
- Butterscotch chips, for garnish (optional)
Directions:
1. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until well combined.
2. Gradually whisk in the milk, making sure there are no lumps.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
4. Boil for 1 minute, then remove from heat.
5. Slowly whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them.
6. Pour the egg yolk mixture back into the saucepan and return to medium heat.
7. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens further.
8. Remove from heat and stir in the butter and vanilla extract until the butter is melted and fully incorporated.
9. Pour the filling into the pre-baked pie crust and smooth the top.
10. Cover with plastic wrap, pressing it directly onto the surface of the pie to prevent a skin from forming.
11. Refrigerate for at least 4 hours or until fully set.
12. Before serving, top with whipped cream and sprinkle with butterscotch chips if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 30 minutes
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use a fine mesh sieve when pouring the filling into the pie crust to ensure a silky smooth texture.
Chill the pie well before serving to allow the butterscotch flavor to fully develop.