Canadian Butterscotch Pie
Indulge in the rich, velvety decadence of a Canadian Butterscotch Pie, a true dessert masterpiece brimming with old-fashioned charm. This heavenly pie features a buttery, golden-brown crust cradling a luscious butterscotch filling made from creamy milk, heavy cream, and caramel-like brown sugar. Enhanced with a touch of vanilla and a whisper of salt, the custard strikes the perfect balance of sweet and savory. Topped with a generous layer of airy whipped cream and optional sprinkles of grated chocolate or toffee bits, this dessert is as delightful to look at as it is to eat. Perfect for holidays or special occasions, this classic Canadian treat promises a nostalgic flavor that warms the soul with every slice. Easy to prepare and expertly balanced in texture, it’s destined to be your new favorite pie!
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Recipe Information
Ingredients
- 1 9-inch crust Prepared pie crust
- 1 cup Brown sugar
- 4 tablespoons Unsalted butter
- 1.5 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cup Heavy cream
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Whipped cream
- 2 tablespoons Grated chocolate or toffee bits (optional)
Instructions
Preheat your oven to 350°F (175°C). If you're using an unbaked pie crust, blind bake it: line it with parchment paper, add pie weights, and bake for 15 minutes. Remove the weights and bake for another 5-10 minutes until lightly golden. Let cool completely.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and whisk until combined and smooth.
Sprinkle in the flour and cook for about 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook over medium heat until the mixture thickens and begins to bubble.
In a small bowl, lightly beat the egg yolks. Slowly add about 1/4 cup of the hot butterscotch mixture into the egg yolks while whisking to temper them. Then, pour the tempered egg yolks back into the saucepan and stir to combine.
Cook for another 2-3 minutes, stirring constantly, until the mixture thickens further.
Remove the saucepan from the heat and stir in the vanilla extract and salt. Let the filling cool slightly for about 10 minutes.
Pour the butterscotch filling into the prepared pie crust, spreading it evenly with a spatula. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming.
Chill the pie in the refrigerator for at least 4 hours, or until fully set.
Before serving, top the pie with whipped cream, spreading it generously over the filling. Sprinkle with grated chocolate or toffee bits, if desired.
Slice, serve, and enjoy a decadent taste of Canadian Butterscotch Pie!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 34.2 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 174 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.
