This Butterscotch Pie is a sweet slice of heaven! With a creamy filling made from brown sugar, butter, and vanilla, it’s like a warm hug in dessert form.
Honestly, who can resist that silky smooth filling? I love serving it chilled with whipped cream on top—perfect for a cozy night in! 🥧✨
Key Ingredients & Substitutions
Brown Sugar: Light brown sugar adds a lovely caramel flavor that’s key to butterscotch. If you don’t have it, you can use granulated sugar with a little molasses for a similar taste.
Cornstarch: This thickener is essential for the filling’s creamy texture. If you’re looking for a gluten-free option, just make sure your cornstarch is certified as such, or you could use arrowroot powder instead.
Milk: Whole milk gives a rich flavor and mouthfeel. You can switch to low-fat milk or almond milk, but the pie may be slightly less creamy.
Egg Yolks: They enrich the pie filling, providing creaminess. If you want to make this dairy-free, replace the egg yolks with silken tofu blended until smooth.
Heavy Whipping Cream: This is important for the fluffy topping. If you’re looking for a lighter option, whipped coconut cream works wonders!
How Do You Achieve a Silky Smooth Filling?
Getting that smooth butterscotch filling requires a few careful steps. First, it’s essential to whisk until your mix is free of lumps. Make sure to cook the mixture on medium heat, stirring constantly to prevent burning.
- When you add egg yolks, do it slowly by whisking in a cup of the hot mix first. This warms them up gradually without scrambling.
- Once combined, return everything to the heat for just a couple more minutes to thicken. Don’t rush this step.
Finally, stir in the butter and vanilla off the heat. This allows them to melt perfectly without risking separation or a gritty texture.
How to Make Butterscotch Pie
Ingredients You’ll Need:
For the Filling:
- 1 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the Crust:
- 1 prepared 9-inch pie crust (baked)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Butterscotch candy pieces or toffee bits (for garnish)
How Much Time Will You Need?
You’ll need about 20 minutes for prep and cooking, and then at least 4 hours to refrigerate for the pie to set. So, plan ahead and give yourself time to chill the pie before serving!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until fully combined. Gradually pour in the whole milk, whisking continuously to ensure the mixture is smooth. Heat this over medium heat, stirring constantly. You want to cook it until it thickens and starts to boil—this usually takes about 5 to 7 minutes.
2. Temper the Egg Yolks:
While your mixture is thickening, crack the egg yolks into a separate bowl and lightly beat them. Once the milk mixture is hot, take about a cup of it and slowly whisk it into the egg yolks. This step is crucial because it warms the yolks and prevents them from scrambling when added back to the hot mix!
3. Finish the Filling:
After tempering, return the egg yolk mixture to the saucepan with the remaining hot filling. Cook and stir for another 2 minutes on medium heat until it’s thickened nicely. Remove the saucepan from heat and stir in the butter and vanilla extract until smooth.
4. Assemble the Pie:
Pour the luscious butterscotch filling into your baked pie crust. To prevent a skin from forming on the filling, cover the surface gently with plastic wrap. Place the pie in the refrigerator and let it chill for at least 4 hours—you want it fully set!
5. Make the Topping:
When you’re ready to serve, whip the heavy cream with powdered sugar until stiff peaks form. You can spread or pipe this whipped cream over the chilled pie for a beautiful finish. Don’t forget to garnish with your chopped butterscotch candy or toffee bits for a delightful crunch!
6. Serve and Enjoy!
Slice the pie, serve it chilled, and enjoy every creamy bite of your rich butterscotch pie! It’s a perfect dessert for any occasion.
Can I Use a Store-Bought Pie Crust for This Recipe?
Absolutely! A store-bought pie crust can save you time and still taste delicious. Just make sure to follow the package instructions for pre-baking before adding the filling.
What If I Don’t Have Cornstarch?
If you don’t have cornstarch, you can substitute with an equal amount of all-purpose flour. The filling may be a bit less glossy and smooth, but it will still set nicely.
How Should I Store Leftover Pie?
Store any leftover pie in the refrigerator, covered loosely with plastic wrap or foil. It should stay fresh for up to 3 days. If you’re worried about the crust getting soggy, it’s best to keep the whipped cream separate until serving.
Can I Make This Pie Dairy-Free?
Yes, you can use plant-based milk, like almond or coconut milk, along with dairy-free butter. For the whipped topping, try using coconut cream as a great dairy-free alternative!
