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Butterscotch Pie
Caroline

Butterscotch Pie

A rich and creamy butterscotch pie made with a smooth brown sugar custard filling, baked into a flaky pie crust. Perfectly sweet and decadent, this classic dessert is sure to impress at any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup packed light brown sugar
  • 4 tbsp cornstarch
  • 1/2 tsp salt
  • 2 cups milk
  • 2 egg yolks, beaten
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • 1 (9-inch) baked pie crust

Equipment

  • Double boiler or heavy-bottom saucepan
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • Pie dish (9-inch)

Method
 

  1. In a double boiler, whisk together the brown sugar, cornstarch, salt, and milk. Stir constantly over medium heat for about 20 minutes until the mixture thickens.
  2. Slowly whisk in the beaten egg yolks, continuing to stir until the mixture resembles a thick custard.
  3. Preheat the oven to 400°F (200°C).
  4. Remove the custard mixture from the heat, then stir in butter and vanilla extract until smooth.
  5. Pour the filling into the pre-baked pie crust, spreading evenly.
  6. Bake for 5 minutes, or until the top of the pie begins to brown slightly.
  7. Allow the pie to cool completely before slicing and serving.

Notes

  • If the filling appears too thick, add a splash of milk and whisk until smooth.
  • For a creamier texture, substitute half-and-half for milk.
  • Topping with whipped cream or shaved chocolate enhances presentation and taste.