Butterscotch Cream Pie with a Walnut Crust
Indulge in the ultimate dessert experience with this Butterscotch Cream Pie with a Walnut Crust—a rich and creamy treat that beautifully blends buttery caramel notes with the toasty crunch of walnuts. The star of this dessert is the silky butterscotch filling, made from a luscious mixture of brown sugar, cream, and tempered egg yolks, all nestled within a homemade walnut crust that adds a delightful nutty depth. Topped with fluffy, lightly sweetened whipped cream, this no-fuss pie is as visually stunning as it is delicious. Perfect for holiday gatherings or a special weeknight dessert, this pie is an irresistible harmony of textures and flavors that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1.5 cups Walnuts
- 2 tablespoons Granulated sugar
- 4 tablespoons Unsalted butter, melted
- 1 cup Brown sugar (light or dark)
- 3 tablespoons Cornstarch
- 0.5 teaspoons Salt
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 Egg yolks
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream (for topping)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the walnuts until finely ground. Add the granulated sugar and melted butter, then pulse until the mixture forms a moist, crumbly texture.
Press the walnut mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the walnut crust in the preheated oven for 12-15 minutes, or until lightly golden and fragrant. Let it cool completely on a wire rack.
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually whisk in the milk and cream until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 7-10 minutes.
In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly to temper them.
Pour the tempered yolks back into the saucepan, whisking constantly, and cook for an additional 2-3 minutes over medium heat until thickened.
Remove the saucepan from heat and stir in the vanilla extract and 2 tablespoons of butter until smooth.
Pour the butterscotch filling into the cooled walnut crust, spreading it evenly. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
Refrigerate the pie for at least 4 hours, or until fully chilled and set.
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract (for topping) until soft peaks form.
Spread or pipe the whipped cream over the chilled pie, creating decorative swirls as desired.
Slice and serve the pie cold. Enjoy!
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 34.4 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 145 mg | 11% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 222 mg | 5% | |
*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.
