Browned Butterscotch Pie
Indulge in the velvety decadence of a Browned Butterscotch Pie, a dessert that combines rich, nutty browned butter with the deep, caramelized sweetness of brown sugar for a custard filling that’s as luxurious as it is flavorful. This pie starts with a pre-baked crust and is filled with a silky, homemade butterscotch custard, expertly thickened with a cornstarch and egg yolk mixture for the perfect creamy consistency. Vanilla extract adds warmth and balance, while an optional dollop of whipped cream creates the ultimate finishing touch. With just 25 minutes of prep time and a few simple ingredients like heavy cream, whole milk, and brown sugar, this captivating dessert is perfect for holidays, special occasions, or simply satisfying your sweet tooth. Refrigerate for a few hours to let the flavors meld before slicing into this delightfully nostalgic treat!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 cup brown sugar, packed
- 2.5 cups heavy cream
- 1 cup whole milk
- 5 tablespoons cornstarch
- 4 egg yolks
- 2 teaspoons vanilla extract
- 0.25 teaspoons salt
- 1 pre-baked pie crust
- 1 cup whipped cream (optional, for topping)
Instructions
In a medium saucepan, melt the butter over medium heat, stirring occasionally. Allow the butter to brown until it turns golden and develops a nutty aroma, about 5–7 minutes. Be careful not to burn it.
Whisk in the brown sugar until it is fully dissolved and the mixture becomes smooth.
Gradually pour in the heavy cream (2 cups) and milk, whisking constantly to combine. Reduce the heat to medium-low and bring the mixture to a gentle simmer.
In a separate bowl, whisk together the cornstarch, remaining 0.5 cups of heavy cream, and egg yolks until smooth and well combined.
Slowly drizzle about 1 cup of the hot butterscotch mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the rest of the butterscotch. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 3–5 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract and salt.
Pour the warm butterscotch filling into the pre-baked pie crust, smoothing it out with a spatula.
Allow the pie to cool to room temperature, then refrigerate it for at least 4 hours or until fully set.
Before serving, top with whipped cream, if desired, and enjoy!
Nutrition Facts
Calories |
5237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.1 g | 519% | |
| Saturated Fat | 235.1 g | 1176% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1710 mg | 570% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 226.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 749 mg | 58% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
