Butterscotch Pie My Way
Indulge in the rich, nostalgic flavors of "Butterscotch Pie My Way," a silky-smooth dessert that’s brimming with homemade charm. This recipe transforms pantry staples like brown sugar, butter, and milk into a luscious custard that’s perfectly balanced with the creaminess of heavy cream and the subtle warmth of vanilla. Nestled inside a prebaked flaky pie crust, the filling is crowned with a cloud of whipped cream and a sprinkle of crunchy toffee bits or butterscotch chips for an irresistible finish. Ready in just 40 minutes of active prep and cooking time, this dessert is ideal for holidays, celebrations, or anytime you’re craving a classic comfort dessert with a gourmet twist. Refrigerate until perfectly set and serve chilled for a show-stopping treat that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 9-inch Prebaked pie crust
- 1 cup Brown sugar
- 4 tablespoons Unsalted butter
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 0.5 cup Whole milk
- 2 cups Heavy cream
- 4 large Egg yolks
- 1.5 teaspoons Vanilla extract
- 1 cup Whipped cream
- 0.25 cup Toffee bits or butterscotch chips
Instructions
In a medium saucepan over medium heat, melt the unsalted butter and stir in the brown sugar. Cook for 2-3 minutes, stirring frequently, until it begins to bubble and melt into a smooth consistency.
In a mixing bowl, whisk together the cornstarch, salt, and egg yolks. Slowly add the whole milk and heavy cream, whisking until smooth and incorporated.
Gradually pour the milk mixture into the saucepan with the brown sugar, stirring constantly to prevent lumps. Cook over medium heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
Remove the saucepan from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Allow the custard to cool slightly, then pour it into the prebaked pie crust. Smooth out the surface with a spatula.
Refrigerate the pie for at least 4 hours or until fully set.
Before serving, top the pie with whipped cream and sprinkle with toffee bits or butterscotch chips for garnish.
Slice and serve chilled. Enjoy your homemade Butterscotch Pie My Way!
Nutrition Facts
Calories |
4394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.1 g | 404% | |
| Saturated Fat | 165.0 g | 825% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1419 mg | 473% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 325.4 g | 118% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 189.5 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 462 mg | 36% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 667 mg | 14% | |
*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.
