This Butterscotch Pie is a sweet treat that everyone loves! With a creamy butterscotch filling and a crispy crust, it’s just the dessert to make you smile.
Making this pie makes me feel like a baking superstar! Plus, the rich butterscotch flavor is a classic favorite that you can never go wrong with. Enjoy a slice with friends or family!
Key Ingredients & Substitutions
Brown Sugar: Brown sugar gives the pie its rich butterscotch flavor. You can use light or dark brown sugar, depending on your taste preference. If you don’t have brown sugar, a mix of white sugar and molasses can work in a pinch!
Cornstarch: This thickens the filling to the perfect creamy consistency. If you’re avoiding corn, try arrowroot powder or tapioca starch instead. Both will work nicely!
Whole Milk: Whole milk makes the filling rich and smooth. You could substitute it with heavy cream for a creamier texture or use a non-dairy option like almond or oat milk, but keep in mind the flavor will slightly change.
Egg Yolks: They add richness and thickness to the filling. If you need an egg-free option, you can use silken tofu blended until smooth for a similar texture.
Whipped Cream: This tops off the pie beautifully. If you’re looking for a lighter option, coconut cream whipped up will add a delicious flavor. For a quicker option, you could also use store-bought whipped cream!
How Do I Make the Perfect Butterscotch Filling?
The filling is essential for a great Butterscotch Pie! Here’s how to get it just right:
- Start by whisking brown sugar, cornstarch, and salt together in a saucepan before adding milk. This helps mix the dry ingredients evenly and avoids lumps.
- Cook it on medium heat and stir constantly. If you don’t stir, the mixture can stick to the bottom and burn, which is not what you want!
- When thickening, keep an eye on the bubbles that form — this means it’s ready to temper the egg yolks. Quickly whisk in a small amount of the hot mixture into the yolks to bring them up to temperature. This prevents scrambling.
- Once everything is mixed, cook for a couple more minutes until it’s thick enough to coat the back of a spoon.
Taking your time with these steps will ensure a rich and smooth butterscotch filling that everyone will love! Enjoy your pie-making!
Butterscotch Pie
Ingredients You’ll Need:
- 1 prepared 9-inch pie crust (pre-baked)
- 1 cup packed brown sugar (light or dark)
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/4 cups whole milk
- 3 large egg yolks, lightly beaten
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for whipped cream)
- Butterscotch chips or toffee bits, crushed (optional garnish)
How Much Time Will You Need?
This Butterscotch Pie will take around 30 minutes of active preparation time, plus at least 4 hours to chill and set in the refrigerator. So be sure to plan ahead if you want to serve this delicious dessert after a meal!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
If you haven’t made the crust yet, roll out your pie dough and fit it into a 9-inch pie plate. Prick the bottom lightly with a fork, and bake it in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until it’s lightly golden. Once baked, let it cool completely.
2. Make the Filling:
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually add in the milk while whisking until everything is smooth and combined.
3. Cook the Mixture:
Place the saucepan over medium heat. Cook this mixture, stirring constantly until it thickens and starts to bubble, which should take about 5-7 minutes. Keep stirring to prevent lumps or burning!
4. Temper the Egg Yolks:
Take about 1/2 cup of the hot mixture from the saucepan and slowly whisk it into the beaten egg yolks to temper them. This step helps prevent the eggs from scrambling when added to the hot mixture. After tempered, pour the egg yolk mixture back into the saucepan.
5. Cook the Filling Further:
Continue cooking the mixture for another 2 minutes, stirring constantly, until it becomes very thick. Your arm might get a workout, but it’s worth it for that creamy filling!
6. Add Butter and Vanilla:
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until everything is smooth and well mixed.
7. Chill the Filling:
Carefully pour the thick butterscotch filling into your cooled pie crust. Smooth the top with a spatula. To prevent a skin from forming, cover the surface of the filling tightly with plastic wrap. Place the pie in the refrigerator to chill for at least 4 hours or until it is fully set.
8. Prepare the Whipped Cream:
While the pie is chilling, you can prepare the whipped cream. In a cold mixing bowl, whip the heavy cream with powdered sugar until soft peaks start to form. This will be your delicious topping!
9. Serve:
Once the pie is set and ready to go, take it out of the fridge. Top the chilled pie with the whipped cream and sprinkle some crushed butterscotch chips or toffee bits on top if you’d like. Now slice it up, serve, and enjoy every creamy bite!
This Butterscotch Pie brings a luscious, creamy flavor with a delightful crisp crust and fluffy whipped topping. Perfect for any dessert occasion—your guests will be asking for seconds!
Can I Use a Store-Bought Pie Crust?
Absolutely! Using a store-bought pie crust can save time and still taste great. Just follow the instructions for baking it before filling it with your butterscotch mixture.
How Do I Prevent the Filling from Getting Lumpy?
To avoid lumps, make sure to whisk the cornstarch and brown sugar mixture thoroughly before adding the milk. Additionally, stir constantly while cooking the filling, and temper the egg yolks carefully to help create a smooth texture.
Can I Make This Pie Dairy-Free?
Yes! You can substitute whole milk with almond milk or coconut milk, and use dairy-free butter in the filling and whipped cream. Keep in mind that the taste and texture may vary slightly.
How Long Will Leftovers Last in the Fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure to keep the pie covered to maintain freshness!