Butterscotch Pie
A rich, silky butterscotch pie with a caramel-like filling, perfect for potlucks and gatherings.
Ingredients
For the Butterscotch Filling
- 1 1/4 cups brown sugar Dark brown sugar gives a deeper molasses note.
- 1/4 cup cornstarch Buy in the baking aisle and store in an airtight container.
- 1/4 teaspoon salt
- 2 3/4 cups whole milk Low-fat works but whole milk gives a creamier texture.
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 pre-baked pie crust Pre-baked pie crust Store-bought is fine, but homemade is cheaper.
- Whipped cream for topping Optional.
Instructions
Preparation
- In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
- Gradually whisk in milk, and cook over medium heat, stirring constantly until thickened and bubbly.
- In a bowl, lightly beat the egg yolks. Gradually pour about 1 cup of the hot mixture into the egg yolks, whisking constantly.
- Pour the egg yolk mixture back into the saucepan. Cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla until smooth.
- Pour the butterscotch filling into the pre-baked pie crust and let it cool.
- Refrigerate for at least two hours before serving.
- Serve with whipped cream if desired.
Notes
Keep a whisk and a wooden spoon nearby for mixing and final stirring. Leftovers keep in the fridge covered for up to three days. For best texture, label in the fridge if pre-making several items.