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Rich and Decadent Butterscotch Pie
Every time I make this Butterscotch Pie I'm taken back to my grandmother's kitchen. This isn't your quick-fix pudding pie this is real homemade butterscotch slowly caramelized until it's deep and rich poured into a flaky crust and topped with clouds of fresh whipped cream. It's the kind of dessert that makes people close their eyes and sigh with that first bite.
Why You'll Love This Recipe
There's something magical about making butterscotch from scratch. Watching sugar transform into liquid gold melting into cream and thickening into silky smooth filling. The best part? You can make it ahead which means less stress when you're hosting. Plus that moment when you bring it to the table everyone's eyes get wide it's just priceless.
Ingredients for Butterscotch Pie
- Pie Crust: Get this nice and golden it's the foundation of our whole pie.
- Dark Brown Sugar: This is what gives us that deep rich butterscotch flavor we're after.
- Egg Yolks: They make our filling so rich and silky you won't believe it.
- Heavy Cream: We need this for both our filling and that gorgeous whipped topping.
- Whole Milk: Full fat is best here it makes the custard extra creamy.
- Butter: Makes everything better especially our filling.
- Vanilla Extract: Just a touch brings all the flavors together.
- Rum, Bourbon, or Scotch: A splash if you're feeling fancy it's optional but wonderful.
- Cornstarch: This helps our filling set up perfectly.
Step-by-Step Instructions
- Blind Bake the Crust
- Start with a perfectly baked crust nice and golden. I love doing this part ahead saves so much time later.
- Make the Butterscotch Filling
- Mix your dark brown sugar cornstarch egg yolks and milk in one bowl. Then the fun part making caramel watch that sugar turn golden it's like kitchen alchemy. Slowly whisk in your cream it'll bubble and steam but keep going.
- Combine and Cook
- Here's where you need patience slowly stream that egg mixture into your caramel whisking constantly. Cook until your thermometer hits just the right spot then add your butter vanilla and if you're using it a splash of bourbon.
- Assemble
- Pour that liquid gold into your crust smooth the top and let it chill overnight. The waiting is the hardest part.
- Add Whipped Topping
- When you're ready whip up some cream with a touch of dark brown sugar and vanilla. Pile it high on your pie and watch everyone's eyes light up.
Tips for Success
- Use Dark Brown Sugar: It's worth seeking out for that deep molasses flavor.
- Caramelize Carefully: Don't walk away from your caramel it can burn in seconds.
- Check Temperature: A candy thermometer takes the guesswork out of perfection.
- Make Ahead: Breaking up the steps makes this so much more manageable.
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Storage and Serving
Your pie will keep beautifully in the fridge for three days but wait to add that crown of whipped cream until just before serving. Want to make it way ahead? Freeze it without the topping then thaw overnight in the fridge when you need it.
Variations
- Salted Caramel Twist: A drizzle of salted caramel sauce takes this over the top.
- Nutty Topping: Sometimes I scatter toasted pecans over the whipped cream pure heaven.
- Chocolate Layer: A thin layer of chocolate between crust and filling? Yes please.
Frequently Asked Questions
- → Why use room temperature ingredients?
Prevents pudding from seizing or curdling during cooking.
- → Can I use store-bought crust?
Yes, but it still needs to be blind baked first.
- → Why not use crumb crust?
Too crumbly to hold shape under creamy filling.
- → Can I make this ahead?
Yes, can be made up to 2 days ahead and frozen up to 3 months.
- → Why dark brown sugar?
Provides deeper butterscotch flavor than light brown sugar.