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
Notes
To store, refrigerate for up to 3-4 days. For freezing, freeze before adding whipped cream, tightly wrapped, for up to 1-2 months.
