Description
This Creamy Homemade Butterscotch Pie features a rich and velvety butterscotch filling encased in a flaky, buttery pie crust. Topped with whipped cream and a sprinkle of butterscotch chips, this dessert is an irresistible treat that will transport you to a world of sweet, buttery bliss. Perfect for family gatherings or as a special occasion dessert!
Ingredients
Scale
For the Pie Crust:
- 1 ½ cups (180 g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 4–6 tbsp ice water
For the Butterscotch Filling:
- 1 cup (200 g) packed brown sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 ½ cups (600 ml) whole milk
- 4 large egg yolks, beaten
- 2 tbsp unsalted butter
- 1 ½ tsp vanilla extract
- 1/4 tsp butter extract (optional for extra flavor)
For the Topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Butterscotch chips or shaved chocolate for garnish (optional)
Instructions
- Make the Pie Crust:
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Slowly add the ice water, 1 tablespoon at a time, mixing until the dough comes together. You may need 4-6 tablespoons of water.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit a 9-inch pie dish. Press it into the dish, trim any excess dough, and crimp the edges. Chill the crust again for 15 minutes while you preheat the oven to 375°F (190°C).
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the paper and weights and bake for another 5-7 minutes, until the crust is golden brown. Allow it to cool completely.
- Make the Butterscotch Filling:
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually add the milk while whisking to prevent lumps.
- Heat the mixture over medium heat, whisking constantly, until it comes to a simmer and thickens, about 5-7 minutes.
- Once thickened, slowly pour a small amount of the hot mixture into the beaten egg yolks, whisking constantly to temper the eggs. Gradually add the egg mixture back into the saucepan while continuing to whisk.
- Continue cooking for another 2-3 minutes, until the filling is thick and smooth. Remove from heat and stir in the butter, vanilla extract, and butter extract (if using).
- Pour the butterscotch filling into the cooled pie crust and smooth the top. Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
- Make the Whipped Cream Topping:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the chilled butterscotch filling once the pie is fully set.
- Serve:
- Garnish with butterscotch chips or shaved chocolate, if desired. Slice and serve chilled.
Notes
- If you’re short on time, you can use a store-bought pie crust, but homemade crust will add an extra touch of flavor and flakiness.
- For an extra rich filling, you can use half-and-half instead of whole milk.
- If you don’t have butter extract, you can leave it out, but it enhances the butterscotch flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg