Butterscotch Cream Pie
Indulge in the creamy decadence of a homemade Butterscotch Cream Pie, the ultimate dessert for lovers of luscious, velvety flavors. This classic treat features a rich and silky butterscotch custard, made with caramelized brown sugar, whole milk, and egg yolks for a perfectly smooth texture. Nestled in a pre-baked buttery pie crust, the filling is topped with a cloud of freshly whipped cream, lightly sweetened and kissed with vanilla for the perfect finishing touch. With just 20 minutes of prep time and a brief chill in the fridge, this delightful pie is an elegant crowd-pleaser for any occasion. Whether served for holidays, dinner parties, or as a midweek indulgence, this dessert strikes the perfect balance of nostalgia and sophistication.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1.5 teaspoons vanilla extract
- 1 9-inch pre-baked pie crust
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract (for whipped cream)
Instructions
In a medium saucepan, whisk together granulated sugar, light brown sugar, cornstarch, and salt.
Gradually add the whole milk, whisking constantly to combine. Place the saucepan over medium heat.
Cook the mixture, whisking constantly, until it starts to thicken and bubble. Reduce the heat to low and continue cooking for another 2 minutes while whisking.
In a separate bowl, lightly beat the egg yolks. Gradually temper the egg yolks by whisking in about 1 cup of the hot milk mixture, a little at a time, to avoid curdling.
Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook over medium heat for another 2 minutes, stirring constantly, until thickened.
Remove the saucepan from heat and stir in the butter and 1.5 teaspoons of vanilla extract until smooth.
Pour the butterscotch filling into the pre-baked pie crust, spreading it evenly. Allow it to cool to room temperature, then cover with plastic wrap, placing the wrap directly on the surface of the filling to prevent a skin from forming.
Refrigerate the pie for at least 4 hours, or until completely set.
In a medium mixing bowl, whip the heavy whipping cream, powdered sugar, and 0.5 teaspoons of vanilla extract together until soft peaks form.
Spread or pipe the whipped cream over the chilled pie. Optional: garnish with a sprinkle of brown sugar or butterscotch chips.
Slice and serve. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 44.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 125 mg | 10% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 165 mg | 4% | |
*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.
