Butterscotch Pie
Equipment
- oven
- Pans
- bowl
- Mixer or whisk
Ingredients
- All-purpose flour for flouring the work surface
- 1 store-bought pie dough 9-inch, chilled
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter ½ stick
- ¾ cup packed dark brown sugar
- 1 tablespoon pure vanilla extract If desired, also add 1 to 3 teaspoon ground cinnamon to the pie filling.
- 9 large egg yolks
- 4 tablespoons cornstarch
Instructions
- Set the oven rack in the middle and preheat the oven to 350°F (180°C).
- For the pie crust: Lightly flour a work surface and roll the dough out into a round (12-inch diameter). Then, line an ungreased 9-inch pie plate with the dough and trim off the excess crust. 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.
- Meanwhile, melt the butter in a large saucepan over medium heat, add ½ cup of the brown sugar, and cook the mixture, stirring often, until it bubbles (about 5 minutes). The butter should brown but not burn! Whisk in the hot milk mixture and the vanilla, and then remove the pan from the heat. Let it cool for about 3-5 minutes.
- In a large bowl, whisk together the remaining ¼ cup of brown sugar, egg yolks, and cornstarch until smooth, about 3 minutes. The whisk must leave a trail when lifted out of the mixture! Don’t forget to scrape down the sides of the bowl!
- While whisking constantly, slowly pour a third of the milk/cream mixture into the egg yolk mixture. Then add the egg mixture back to the remaining milk mixture into the pan and cook over medium-low heat. Make sure to constantly stir the mixture until thickened and coats the back of a spoon, about 7 to 10 minutes. It has to have the consistency of a pudding.
- Pour the mixture into the cool pie crust. Bake for 25-35 minutes or until the edges are set and the middle jiggles slightly (not liquidy). Transfer to wire rack and let it cool completely (about 2 hours). Serve it chilled with toasted pecan halves on top or a dollop of whipped cream…and enjoy!
Recipe Video
Recipe Notes
Nutrition
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