Description
A creamy butterscotch pie with a smooth custard filling, perfect for a comforting dessert.
Ingredients
Scale
- 1 pie crust, baked and cooled (homemade or store bought)
- 1 cup brown sugar (dark or light)
- 4 tablespoons butter
- 3 tablespoons cornstarch
- 1 pinch salt
- 2 cups whole milk (or half and half)
- 3 egg yolks
- 1 teaspoon vanilla extract
- Optional topping: whipped cream, toasted nuts, or a drizzle of caramel
Instructions
- Bake the crust and let it cool completely.
- Whisk together brown sugar, cornstarch, and salt in a saucepan, then add milk and turn the heat to medium.
- Keep whisking as it warms up until it thickens slightly.
- Lower the heat and stir until it resembles loose pudding.
- Temper egg yolks by adding a bit of the hot mixture while whisking, then pour the yolks back into the saucepan.
- Cook for another minute or two until thick and glossy before removing from heat.
- Add butter and vanilla, then stir until smooth.
- Pour into the cooled crust and press plastic wrap directly on top to avoid a skin forming.
- Chill for at least 240 minutes before serving.
Notes
Make sure to chill the pie overnight for the best texture. You can also customize the filling with variations like adding a splash of bourbon or espresso.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: butterscotch pie, dessert, pie recipe