Butterscotch pie made with a store-bought flaky crust and a smooth and creamy filling. It is a twist on the classic because it calls for brown butter for a toasty, nutty flavor!
Crimp the edges! Pierce the bottom and sides of the crust all over with a fork. Bake until the crust starts to set, about 15 minutes. Transfer to a wire rack and let it fully cool before filling.
– Prepare the butterscotch filling: In a small saucepan, combine the milk and cream and bring to a simmer over medium-high heat. Remove from the heat and set aside.
The whisk must leave a trail when lifted out of the mixture! Don’t forget to scrape down the sides of the bowl! slowly pour a third of the milk/cream mixture into the egg yolk mixture.
Pour the mixture into the cool pie crust. Bake for 25-35 minutes or until the edges are set and the middle jiggles slightly. Serve it chilled with toasted pecan halves on top or a dollop of whipped cream…and enjoy!
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FOR THE COMPLETE RECIPE OF BUTTERSCOTCH PIE (SWEET AND NUTTY)!