Discover the ultimate Butterscotch Pie Recipe, a delightful dessert perfect for any occasion, offering a sweet, comforting escape with every spoonful. This classic recipe is surprisingly simple to make at home, bringing a touch of old-fashioned charm to your table without the fuss.
Key Ingredients for Butterscotch Pie Recipe
- 1 pre-made pie crust, 9-inch, or homemade pie crust
- 1 cup packed light brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 cups milk (whole milk recommended for richest flavor)
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped (for topping/garnish)
- Optional: Toasted pecans or a sprinkle of flaky sea salt for garnish
How to Make Butterscotch Pie Recipe
Whip up this irresistible Butterscotch Pie Recipe for a dessert that’s both easy and incredibly satisfying. The magic lies in its smooth, creamy filling, bursting with warm, toffee-like butterscotch flavors, all nestled within a crisp crust. With a preparation time of just 20 minutes plus chilling, you can enjoy this delightful treat with minimal effort.
Step-by-Step Instructions
Prepare the Pie Crust: If using a pre-made crust, follow the package instructions for blind baking. If making your own, prepare your favorite pie crust dough, line a 9-inch pie plate, and crimp the edges. Prick the bottom and sides of the crust with a fork, then line with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Remove the parchment paper and weights, and bake for another 5-10 minutes until fully golden. Let the crust cool completely on a wire rack.
Combine Dry Ingredients: In a medium saucepan, whisk together the packed light brown sugar, cornstarch, and salt. Ensure there are no lumps, particularly in the cornstarch, as this will prevent a smooth filling.
Incorporate Milk: Gradually whisk in the milk, a little at a time, until the mixture is smooth and all the dry ingredients are fully dissolved.
Cook the Base: Place the saucepan over medium heat. Stir constantly, bringing the mixture to a gentle simmer. Continue to cook, stirring, for about 5-7 minutes, or until the mixture thickens to a pudding-like consistency. It should coat the back of a spoon.
Temper the Egg Yolks: In a separate small bowl, lightly beat the egg yolks. While whisking the milk mixture constantly, slowly ladle about 1 cup of the hot milk mixture into the beaten egg yolks. This process, called tempering, gradually raises the temperature of the yolks, preventing them from scrambling.
Combine and Cook Further: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat. Cook, stirring constantly, for another 2-3 minutes, or until the filling has thickened considerably. Do not boil.
Add Butter and Vanilla: Remove the saucepan from the heat. Stir in the cubed unsalted butter and the vanilla extract until the butter is completely melted and incorporated. This adds a richness and depth of flavor.
Fill the Pie Crust: Pour the warm butterscotch filling into the cooled, pre-baked pie crust. Smooth the top with a spatula.
Chill the Pie: Cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely set and chilled.
Serve: Before serving, remove the plastic wrap. Top generously with freshly whipped heavy cream. You can also garnish with toasted pecans or a sprinkle of flaky sea salt for an extra touch of elegance and flavor.
Why You’ll Love This Butterscotch Pie Recipe
This Butterscotch Pie Recipe is a true delight for the senses, boasting a luxuriously smooth and creamy filling that melts in your mouth. Its authentic butterscotch flavor, reminiscent of warm toffee, is intensely satisfying, making it a standout dessert. Unlike many store-bought pies, making this at home allows you to control the quality of ingredients, ensuring a truly premium taste and a cost-effective treat. The contrast between the rich, warm filling and the cool, airy whipped cream topping is simply divine, creating a symphony of textures and flavors that will have everyone asking for seconds.
Imagine: a slice of this glorious butterscotch pie is a little piece of dessert heaven. It’s like a cozy hug on a plate, bringing back fond memories of simpler times with every bite. If you’re a fan of classic pudding or a decadent caramel tart, you’ll find yourself equally captivated by this beautiful butterscotch creation. Don’t hesitate – gather your ingredients and bake this masterpiece today. Your taste buds will thank you, and you’ll discover just how easy it is to create such an impressive dessert at home!
Storing and Reheating Tips
Proper storage is key to enjoying your Butterscotch Pie Recipe for several days.
- Refrigeration: After the pie has completely set and has been served once, cover the entire pie loosely with plastic wrap or aluminum foil, or use an airtight pie carrier. Store it in the refrigerator for up to 3-4 days.
- Freezing: It’s best to freeze the pie before adding any whipped cream topping. If you plan to freeze, let the pie cool completely after baking. Cover it tightly with plastic wrap, then with aluminum foil. You can freeze the entire pie or individual slices. It can be stored in the freezer for up to 1-2 months.
- Thawing and Reheating: To thaw a frozen pie, transfer it from the freezer to the refrigerator and let it thaw overnight. For a slightly warmed (but still mostly chilled) experience, you can warm individual slices very gently in a low-temperature oven (around 250°F / 120°C) for 5-10 minutes, or until slightly warmed through. Be careful not to overheat, as this can affect the texture of the filling. If reheating a thawed slice, a few minutes in a warm oven is usually sufficient. Always add fresh whipped cream just before serving.
Final Thoughts
This Butterscotch Pie Recipe is a nostalgic journey into comforting flavors, a testament to the joy of simple, delicious home baking. We encourage you to gather your loved ones and share a slice of this homemade magic—it’s a sweet memory waiting to be made.
Butterscotch Pie Recipe
Ingredients
Equipment
Method
- If using a pre-made crust, follow the package instructions for blind baking. If making your own, prepare your favorite pie crust dough, line a 9-inch pie plate, and crimp the edges. Prick the bottom and sides of the crust with a fork, then line with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Remove the parchment paper and weights, and bake for another 5-10 minutes until fully golden. Let the crust cool completely on a wire rack.
- In a medium saucepan, whisk together the packed light brown sugar, cornstarch, and salt. Ensure there are no lumps, particularly in the cornstarch, as this will prevent a smooth filling.1 cup packed light brown sugar, 1/4 cup cornstarch, 1/4 teaspoon salt
- Gradually whisk in the milk, a little at a time, until the mixture is smooth and all the dry ingredients are fully dissolved.4 cups milk
- Place the saucepan over medium heat. Stir constantly, bringing the mixture to a gentle simmer. Continue to cook, stirring, for about 5-7 minutes, or until the mixture thickens to a pudding-like consistency. It should coat the back of a spoon.
- In a separate small bowl, lightly beat the egg yolks. While whisking the milk mixture constantly, slowly ladle about 1 cup of the hot milk mixture into the beaten egg yolks. This process, called tempering, gradually raises the temperature of the yolks, preventing them from scrambling.4 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat. Cook, stirring constantly, for another 2-3 minutes, or until the filling has thickened considerably. Do not boil.
- Remove the saucepan from the heat. Stir in the cubed unsalted butter and the vanilla extract until the butter is completely melted and incorporated. This adds a richness and depth of flavor.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour the warm butterscotch filling into the cooled, pre-baked pie crust. Smooth the top with a spatula.pre-made pie crust
- Cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely set and chilled.
- Before serving, remove the plastic wrap. Top generously with freshly whipped heavy cream. You can also garnish with toasted pecans or a sprinkle of flaky sea salt for an extra touch of elegance and flavor.1/2 cup heavy cream, Toasted pecans, Flaky sea salt