Description
Indulge in the rich, buttery goodness of this Creamy Homemade Butterscotch Pie. With a velvety filling and a light whipped topping, it’s a classic dessert that brings comfort and sweetness to any occasion.
Ingredients
Scale
For the Pie:
- 1 pre-baked pie crust (store-bought or homemade)
For the Butterscotch Filling:
- 1 cup packed light brown sugar
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Butterscotch Filling:
- In a medium saucepan, combine the brown sugar and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk, ensuring there are no lumps.
- Bring the mixture to a simmer and cook, stirring frequently, until thickened (about 5-7 minutes).
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the yolks, whisking constantly to temper them.
- Return the yolk mixture to the saucepan, continuing to cook for another 2-3 minutes until thickened further.
- Remove from heat and stir in the vanilla extract and salt.
- Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
- Chill the Pie:
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
- Make the Whipped Topping:
- In a large bowl, beat the heavy cream, sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Serve:
- Spread or pipe the whipped cream over the chilled pie.
- Garnish with additional butterscotch or a sprinkle of sea salt if desired.
Notes
- For a deeper butterscotch flavor, you can add a tablespoon of dark brown sugar.
- Make sure to chill the pie thoroughly to ensure the filling sets properly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes