Butterscotch Heaven Pie
Ingredients:
- 1 pre-made 9-inch pie crust, baked and cooled
- 1 cup brown sugar, packed
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, lightly beaten
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Butterscotch chips or caramel sauce for garnish (optional)
Directions:
1. In a medium saucepan, whisk together brown sugar, cornstarch, and salt until combined.
2. Gradually pour in the milk while whisking to avoid lumps.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 7-10 minutes.
4. Temper the egg yolks by slowly adding a small amount of the hot mixture into the yolks while whisking constantly.
5. Pour the yolk mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
6. Remove from heat and stir in the butter and vanilla extract until smooth.
7. Pour the butterscotch filling into the baked pie crust and smooth the top.
8. Cover and refrigerate for at least 4 hours or until set.
9. Before serving, whip the heavy cream and powdered sugar until soft peaks form.
10. Spread the whipped cream over the chilled pie and garnish with butterscotch chips or a drizzle of caramel sauce, if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 35 minutes
Kcal: 380 kcal | Servings: 8 servings
Tips:
Use whole milk for a creamier and richer butterscotch filling.
Chill the pie thoroughly to ensure the filling sets properly and slices cleanly.