Description
Ingredients:
– 1 cup packed light brown sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 2 cups whole milk
– 3 large egg yolks, lightly beaten
– 4 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1 prepared 9-inch pie crust, baked and cooled
– Whipped cream, for topping
– 1/4 cup chopped pecans (optional)
Directions:
1. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until well combined.
2. Gradually whisk in the milk to avoid lumps.
3. Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble, about 7-8 minutes.
4. Slowly add about 1/2 cup of the hot mixture to the beaten egg yolks, whisking constantly to temper the eggs.
5. Pour the egg yolk mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
6. Remove the saucepan from heat and stir in the butter and vanilla extract until smooth.
7. Pour the butterscotch filling into the cooled pie crust.
8. Refrigerate the pie for at least 4 hours or until set.
9. Before serving, top with whipped cream and sprinkle with chopped pecans if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 30 minutes
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use whole milk for a richer, creamier filling.
Chill the pie thoroughly to ensure the filling sets properly before serving
Step-by-Step Guide
Follow these detailed instructions for perfect butterscotch pie every time. First, ensure all ingredients are measured and ready. In your saucepan, whisk the dry ingredients thoroughly before adding any liquid to prevent clumping. When cooking the initial milk mixture, maintain a steady medium heat and stir with a wooden spoon in a figure-eight pattern for even cooking. The mixture is ready when it coats the back of the spoon. For tempering the eggs, add the hot mixture very slowly to the yolks while whisking vigorously. After combining everything and adding the butter and vanilla, strain the filling through a fine-mesh sieve into the pie crust for an ultra-smooth texture.
Serving Suggestions
This classic pie is versatile. Serve chilled slices with a dollop of freshly whipped cream and the optional toasted pecans for crunch. For a decadent twist, drizzle with warm caramel sauce or sprinkle with flaky sea salt. Pair a slice with a cup of strong coffee or a glass of cold milk. The pie also makes an elegant dessert for holidays; garnish with whole pecans and a dusting of cinnamon.
How-to Summary
Create the filling by cooking a mixture of brown sugar, cornstarch, salt, and milk until thickened. Temper beaten egg yolks with the hot mixture, then combine and cook briefly. Off heat, stir in butter and vanilla. Pour into a pre-baked crust and chill for at least 4 hours until set. Top with whipped cream and pecans before serving.
Frequently Asked Questions
Can I use dark brown sugar instead of light? Yes, dark brown sugar will yield a deeper, more molasses-rich flavor and a darker-colored filling.
How can I make this pie ahead of time? The filled pie can be refrigerated, covered, for up to 2 days. Add whipped cream and toppings just before serving.
My filling is lumpy. How can I fix it? Strain the cooked filling through a fine-mesh sieve before pouring it into the pie crust to remove any lumps.
Can I use a store-bought pie crust? Absolutely. A quality pre-made crust works perfectly to save time. Just be sure to bake and cool it according to package directions.
Is there a substitute for cornstarch? You can use an equal amount of all-purpose flour, but the cooking time in step 3 will need to be extended by 2-3 minutes to cook out the flour taste.
Common Mistakes to Avoid
- Adding the milk too quickly to the dry ingredients, which creates stubborn lumps.
- Not tempering the eggs properly, which can lead to scrambled egg bits in your filling.
- Under-chilling the pie, resulting in a runny slice. The full 4 hours is crucial.
- Cooking the filling over too high heat, which can cause it to scorch or curdle.
- Forgetting to let the baked pie crust cool completely before adding the filling, which can make the bottom soggy.
Conclusion
This classic butterscotch pie is a testament to the power of simple, quality ingredients. With its rich, velvety filling and satisfying crunch, it’s a crowd-pleasing dessert that feels both nostalgic and special. By following the step-by-step guide and heeding the common pitfalls, you can master this timeless recipe. The make-ahead convenience and versatile serving options make it a perfect choice for any gathering. Enjoy the process and the delicious results.