Butterscotch pie is a timeless dessert that combines the rich flavors of caramelized brown sugar and butter to create a luscious filling. Topped with fluffy whipped cream, this pie is perfect for any occasion, whether you’re celebrating a special event or simply satisfying a sweet craving. With its creamy texture and sweet notes, butterscotch pie is sure to impress your family and friends.
Ingredients
– 1 ½ cups brown sugar
– ¼ cup cornstarch
– ¼ teaspoon salt
– 3 cups milk
– 4 egg yolks, beaten
– 4 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1 pre-baked pie crust
– Whipped cream for topping
Servings and Cooking Time
This recipe serves 8 people. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving of butterscotch pie (1 slice) contains approximately 320 calories, 18g of fat, 40g of carbohydrates, and 4g of protein.
Step-by-Step Cooking Process
1. In a saucepan, whisk together brown sugar, cornstarch, and salt.
2. Gradually add milk, stirring until smooth.
3. Cook over medium heat, stirring constantly until thickened.
4. In a separate bowl, whisk egg yolks.
5. Slowly temper the egg yolks with the hot mixture.
6. Return the mixture to the saucepan and cook for 2 more minutes.
7. Remove from heat and stir in butter and vanilla extract.
8. Pour the filling into the pre-baked pie crust.
9. Refrigerate for at least 4 hours to set.
10. Top with whipped cream before serving.
Alternative Ingredients
You can substitute brown sugar with coconut sugar for a different flavor profile. Additionally, for a dairy-free version, use almond milk and coconut cream instead of regular milk and butter.
Serving and Pairings
Butterscotch pie pairs wonderfully with a cup of coffee or tea. You can also serve it alongside fresh fruit, such as berries or sliced bananas, to add a refreshing contrast.
Storage and Reheating
Store the pie in the refrigerator, covered, for up to 3 days. It’s best enjoyed chilled. Reheating is not recommended, as the texture may change, but you can serve it at room temperature if preferred.
Cooking Mistakes
- Don’t skip the whisking step to prevent lumps.
- Ensure the mixture is thick enough before removing it from heat.
- Use a pre-baked crust to avoid a soggy bottom.
- Allow the pie to chill completely for the best texture.
- Don’t rush the cooling process; patience is key.
Helpful Tips
- For extra flavor, add a pinch of sea salt to the filling.
- Use fresh whipped cream for the best taste.
- Garnish with chocolate shavings for a fancy touch.
- Consider adding a layer of chocolate ganache beneath the filling.
FAQs
Can I make butterscotch pie ahead of time?
Yes, butterscotch pie can be made a day in advance. Just store it in the refrigerator, covered, until ready to serve.
Is butterscotch pie gluten-free?
If you use a gluten-free pie crust, then yes, butterscotch pie can be gluten-free. Ensure all ingredients are labeled gluten-free.
What can I use instead of whipped cream for topping?
You can use whipped coconut cream or a dairy-free whipped topping as an alternative to regular whipped cream.
How long does butterscotch pie last?
It can last up to 3 days in the refrigerator when properly stored. However, it’s best enjoyed fresh.
What is the difference between butterscotch and caramel?
Butterscotch is made with brown sugar and butter, while caramel is made with granulated sugar. This gives them distinct flavors and textures.
Conclusion
Butterscotch pie is a delightful dessert that combines rich flavors with a creamy texture. Whether served at a gathering or as a sweet treat at home, this pie is sure to leave a lasting impression. Enjoy making and sharing this timeless classic!
Butterscotch Pie
Ingredients
- 1 ½ cups brown sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups milk
- 4 egg yolks beaten
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 pre-baked pie crust
- Whipped cream for topping
Instructions
- In a saucepan, whisk together brown sugar, cornstarch, and salt.
- Gradually add milk, stirring until smooth.
- Cook over medium heat, stirring constantly until thickened.
- In a separate bowl, whisk egg yolks.
- Slowly temper the egg yolks with the hot mixture.
- Return the mixture to the saucepan and cook for 2 more minutes.
- Remove from heat and stir in butter and vanilla extract.
- Pour the filling into the pre-baked pie crust.
- Refrigerate for at least 4 hours to set.
- Top with whipped cream before serving.
