Butterscotch Pie

Why You’ll Love This Recipe

• Rich Flavor: The deep, buttery taste of butterscotch provides a satisfying and indulgent experience.
• Creamy Texture: The custard filling is smooth and velvety, complementing the crispness of the pie crust.
• Versatility: Easily adaptable with various toppings or mix-ins to suit different preferences.
• Nostalgic Appeal: A classic dessert that evokes comforting memories and timeless enjoyment.

Ingredients

• 1 cup packed light brown sugar
• 4 tablespoons cornstarch
• ½ teaspoon salt
• 2 cups milk
• 2 egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 (9-inch) pie crust, baked

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Filling: In the top of a double boiler, combine the light brown sugar, cornstarch, salt, and milk. Cook over medium heat, stirring constantly, until the mixture begins to thicken, approximately 20 minutes.
2. Incorporate Egg Yolks: Once thickened, whisk in the beaten egg yolks. Continue to cook and stir until the mixture reaches a custard-like consistency.
3. Preheat Oven: While the filling is cooking, preheat your oven to 400°F (200°C).
4. Finish the Filling: Remove the mixture from heat and stir in the butter and vanilla extract until fully incorporated.
5. Assemble and Bake: Pour the butterscotch filling into the prepared pie crust. Place the pie in the preheated oven and bake until the top of the filling begins to brown, about 5 minutes.

Servings and Timing

• Yield: One 9-inch pie, serving approximately 8 slices.
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

1. Butterscotch Banana Cream Pie: Add a layer of sliced bananas to the bottom of the pie crust before pouring in the butterscotch filling for a fruity twist.
2. Chocolate Butterscotch Pie: Melt ½ cup of semi-sweet chocolate chips and spread over the baked pie crust before adding the filling. Drizzle additional melted chocolate on top for an elegant finish.
3. Butterscotch Pecan Pie: Incorporate ½ cup of chopped pecans into the filling for added crunch and a nutty flavor.
4. Coconut Butterscotch Pie: Stir in ½ cup of shredded coconut into the filling, and sprinkle toasted coconut flakes on top before serving for a tropical touch.
5. Salted Butterscotch Pie: Sprinkle a pinch of flaky sea salt over the filling before baking to enhance the sweetness with a savory contrast.

Storage/Reheating

• Refrigeration: Allow the pie to cool completely, then cover with plastic wrap or aluminum foil and refrigerate for up to 3 days.
• Freezing: Wrap the cooled pie tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight. Reheating is not recommended as it may alter the texture of the filling.

FAQs

Can I use dark brown sugar instead of light brown sugar?

Yes, dark brown sugar can be used, but it will result in a deeper molasses flavor in the filling.

Is a double boiler necessary for this recipe?

While a double boiler helps prevent scorching, you can use a heavy-bottomed saucepan over low heat as an alternative.

Can I make the pie crust from scratch?

Absolutely, a homemade pie crust can enhance the overall flavor and texture of the pie.

How do I prevent the filling from becoming lumpy?

Constant stirring while cooking and ensuring the cornstarch is fully dissolved before heating will help maintain a smooth consistency.

Can I use a graham cracker crust instead of a traditional pie crust?

Yes, a graham cracker crust can add a complementary flavor and texture to the butterscotch filling.

What type of milk is best for this recipe?

Whole milk is recommended for a rich and creamy filling, but 2% milk can also be used.

Can I add a meringue topping to this pie?

Yes, topping the pie with meringue made from the leftover egg whites and baking until golden brown adds a light, airy contrast to the rich filling.

How long should the pie cool before serving?

It’s best to let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours to allow the filling to set properly.

Can I substitute cornstarch with another thickener?

Arrowroot powder or tapioca starch can be used as alternatives to cornstarch in equal amounts.

Is it possible to make this pie ahead of time?

Yes, you can prepare the pie a day in advance and store it in the refrigerator until ready to serve.

Conclusion

Butterscotch Pie is a delightful dessert that brings together the rich flavors of butterscotch and the comforting texture of cust

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