Description
This creamy and decadent butterscotch pie features a rich, smooth filling made from brown sugar, milk, and egg yolks, all encased in a flaky, buttery pie crust. A family favorite that’s perfect for any occasion!
Ingredients
Scale
- 1 9-inch pie crust, baked
- 1 cup packed dark brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 4 egg yolks, beaten
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the brown sugar, cornstarch, and salt. Gradually whisk in the milk.
- Cook and stir over medium heat until the mixture thickens and becomes bubbly. Once bubbling, reduce heat and cook, stirring, for 2 more minutes.
- Remove from heat. Gradually stir about 1 cup of the hot mixture into the beaten egg yolks to temper them. Then, return the egg mixture back into the saucepan. Bring to a gentle boil, then cook and stir for another 2 minutes.
- Remove from heat again and stir in the butter and vanilla extract until fully combined.
- Pour the hot filling into the pre-baked pie crust, spreading it evenly.
- Let the pie cool on a wire rack for about 1 hour, then refrigerate for at least 3 hours to fully set.
- Serve chilled, and enjoy!
Notes
- For extra flavor, top the pie with whipped cream or a sprinkle of grated chocolate before serving.
- If you’d like a smoother filling, you can strain the mixture before pouring it into the crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes