Butterscotch Pie is a sweet and creamy treat that you’ll want to share with everyone! This pie features a rich butterscotch filling in a flaky crust, topped with fluffy whipped cream.
Making this pie is like gathering hugs and smiles in a slice. Trust me, once you take a bite, you’ll be hooked on that buttery goodness! I like to serve it chilled for the best taste!
Key Ingredients & Substitutions
Pie Crust: A homemade crust is great, but a store-bought one saves time. You can use a graham cracker crust for a different flavor and texture. It’s buttery and adds a nice crunch.
Brown Sugar: Light brown sugar is ideal for butterscotch flavor, but dark brown sugar can add a deeper flavor if you want. If you’re avoiding sugar, try coconut sugar or a sugar substitute designed for baking.
Cornstarch: This thickens the filling. You can use arrowroot powder or tapioca starch if you don’t have cornstarch. They work similarly but may slightly change the texture.
Milk: Whole milk gives a creamy texture, but you can use 2% milk or even almond milk for a lighter version. Just keep in mind that it may affect the creaminess.
Butterscotch Chips: If you can’t find butterscotch chips, you can chop up butterscotch candy. Alternatively, white chocolate chips can work in a pinch for a sweet variation.
How Do I Make Sure My Pie Filling is Smooth and Thick?
Getting that silky smooth filling can be tricky, but with the right techniques, it’s easy! The key is to whisk constantly and pay attention to the heat.
- Start by mixing the dry ingredients well before adding milk to avoid lumps.
- Always pour a little hot mixture into the egg yolks first to temper them. This prevents the eggs from scrambling when you add them back in.
- Keep whisking while the mixture cooks. When you see bubbles and it starts to thicken, keep going for another couple of minutes to ensure it’s properly cooked.
Letting it cool completely in the crust before adding the whipped cream is crucial for presentation and taste! Enjoy your butterscotch pie!
How to Make Butterscotch Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 cup packed light brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 3 large egg yolks, lightly beaten
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips or chopped butterscotch candy
For the Topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- Butterscotch candy pieces or chips (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and at least 4 hours to chill, making a total of about 4 hours and 15 minutes. Most of the time is waiting for the pie to set in the fridge, so you can use that time to relax or do something else!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
First, preheat your oven to 375°F (190°C). Take your pie crust and fit it into a 9-inch pie dish. Use a fork to poke holes in the bottom (this is called pricking). Next, bake the pie crust with pie weights or dried beans for 15 minutes, or until it’s lightly golden. Once done, remove it from the oven and let it cool completely.
2. Make the Butterscotch Filling:
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until combined. Gradually whisk in the whole milk until it’s nice and smooth. Now place the saucepan over medium heat and cook while whisking constantly. Keep whisking until the mixture thickens and starts to boil. This should take a few minutes, so stir frequently. Once it starts boiling, continue cooking and whisking for about 2 more minutes.
3. Temper the Egg Yolks:
Slowly whisk about 1/2 cup of the hot mixture into the lightly beaten egg yolks to warm them up (this is called tempering). After that, add the yolk mixture back into the saucepan, continuing to whisk constantly. Cook for another 2 minutes until it’s very thick and creamy, then remove from heat immediately.
4. Combine Butter and Butterscotch:
Now, stir in the unsalted butter, vanilla extract, and butterscotch chips or chopped candy until everything is smooth and melted. This should create a lovely, rich filling.
5. Assemble and Chill:
Pour the butterscotch filling into the cooled pie crust and smooth the top. Cover it up and place it in the refrigerator for at least 4 hours, or until the filling is fully set.
6. Prepare the Whipped Cream:
When you’re ready to serve, whip the heavy cream in a bowl until it starts to form soft peaks. Gradually add the powdered sugar and continue whipping until stiff peaks form. This will create light and fluffy whipped cream.
7. Garnish and Serve:
Once your pie has set, pipe or spread the whipped cream over the butterscotch filling. Finish by garnishing with butterscotch candy pieces or chips on top for a sweet touch. Slice the pie, serve chilled, and enjoy your delicious homemade butterscotch pie!
This pie is a delightful treat that combines smooth, rich flavors with a light topping. Each slice is sure to impress your family and friends. Enjoy every bite!
Can I Use a Store-Bought Pie Crust?
Absolutely! A store-bought pie crust can save you time and effort. Just bake it according to the package instructions, and it should work perfectly with the butterscotch filling.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the pie is covered to protect it from absorbing any odors. For the best texture, it’s best to add fresh whipped cream just before serving.
Can I Make This Pie Ahead of Time?
Yes, making the pie a day in advance is actually a great idea! It allows the filling to set properly and the flavors to meld. Just keep it covered in the refrigerator until you’re ready to serve.
What If I Don’t Have Butterscotch Chips?
No worries! You can simply chop butterscotch candy instead. If that’s not available, white chocolate chips can also work in a pinch, although the flavor will be slightly different.
