Butterscotch Pie
Servings: 8 Servings
Ingredients
- 1 cup dark brown sugar packed
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups whole milk divided
- 5 tablespoons cornstarch
- 3 egg yolks
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 pie crust prebaked/prepared (9-inch pie crust)
Instructions
- Place a fine-mesh strainer over a large bowl, set aside.
- Heat a medium saucepan over low-medium heat, and combine the brown sugar, heavy cream, and butter. Whisk constantly to ensure the ingredients don’t burn. Bring the mixture to a boil, then reduce to a simmer. Continue simmering for 2 minutes until slightly thickened. Remove from heat.1 cup dark brown sugar, ½ cup heavy cream, 2 tablespoons unsalted butter
- Whisk the milk into the sugar mixture. Reserve 2 tablespoons of milk for later.2 cups whole milk
- In a medium bowl, whisk together the cornstarch, egg yolks, salt and remaining 2 tablespoons of milk until smooth. While whisking, slowly drizzle the egg mixture into the sugar mixture.5 tablespoons cornstarch, 3 egg yolks, ¼ teaspoon salt
- Return the sugar mixture to low-medium heat, and whisk constantly. The mixture will thicken to a thick pudding-like consistency.
- Optional: Immediately pour the custard through the mesh sieve a little at a time. Use a spatula to press the thick mixture through the sieve to ensure all the custard gets strained.
- Add the vanilla, and whisk to combine. Transfer the custard to the prepared crust, and use a spatula to smooth out the top. Allow the pie to cool at room temperature for 1-2 hours, cover, and transfer to the refrigerator.2 teaspoons pure vanilla extract, 1 pie crust
- Chill the pie in the refrigerator for at least 6 hours or up to overnight. Serve with whipped cream and your favorite toppings.
- See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Pouring the custard through a strainer is optional. However, on occasion, eggs can scramble and end up in the custard. The pie will have tiny pieces of egg throughout if it isn’t strained.
*Photos courtesy of Dana from This Silly Girl's Kitchen.
Nutrition Facts
Butterscotch Pie
Serving Size
1 slice
Amount per Serving
Calories
358
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
45
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
105
mg
35
%
Sodium
221
mg
9
%
Potassium
173
mg
5
%
Carbohydrates
46
g
15
%
Fiber
1
g
4
%
Sugar
30
g
33
%
Protein
5
g
10
%
Vitamin A
502
IU
10
%
Vitamin C
0.1
mg
0
%
Calcium
122
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
