If you are craving a dessert that feels like a warm hug on a plate, you are in for a real treat with this Butterscotch Pie with Whipped Cream and Honey Roasted Pecans Recipe. Imagine a luscious, creamy filling bursting with rich butterscotch flavor set in a perfectly flaky crust, topped with lightly sweetened, airy whipped cream, and finished off with the delightful crunch of honey roasted pecans. This pie isn’t just a dessert; it’s an experience that combines silky, sweet, nutty, and buttery elements in the most irresistible way. Once you make this, it might just become your go-to showstopper for any occasion.
Ingredients You’ll Need
The magic of this pie comes alive thanks to a handful of simple yet crucial ingredients, each chosen to build layers of flavor and texture that meld beautifully together. From the velvety richness of brown sugar and butter to the lightness of freshly whipped cream, every component plays a starring role.
- Pie crust: A sturdy, baked and cooled pie crust forms the perfect base that holds all the lusciousness together.
- Dark brown sugar (1¼ cups, packed, divided): Adds deep caramel notes and sweetness essential for that rich butterscotch flavor.
- Unsalted butter (¼ cup and 3 tablespoons): Provides creaminess and helps create that silky, smooth filling texture.
- Kosher salt (¼ teaspoon): Enhances every flavor and balances sweetness beautifully.
- All-purpose flour (1/3 cup): Helps thicken the filling to a perfect pouring consistency.
- Cornstarch (1 teaspoon): Adds extra stability to the filling, ensuring your pie sets just right.
- Whipping cream (5 cups total): Used both in the filling and whipping up the topping for a creamy finish.
- Egg yolks (3): Create richness and help thicken the butterscotch custard perfectly.
- Vanilla (1 teaspoon for filling and ½ teaspoon for whipped cream): Brings warmth and depth to both filling and topping.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream lightly without graininess.
- Chopped honey roasted pecans (1 cup, optional): Add a nutty crunch and a sweet, sticky glaze for texture contrast and irresistible flavor.
How to Make Butterscotch Pie with Whipped Cream and Honey Roasted Pecans Recipe
Step 1: Prepare the Pie Crust
Begin by ensuring your pie crust is fully baked and cooled. A golden, crisp crust is vital because it provides that firm yet tender base that holds the luscious butterscotch filling without getting soggy. If you enjoy making your own crust, go for it! Otherwise, a quality store-bought crust works just as well.
Step 2: Make the Butterscotch Filling
Combine 1 cup of the packed dark brown sugar and ¼ cup unsalted butter in a heavy-bottomed saucepan over medium heat. Stir continuously as the butter melts and the sugar dissolves to create a smooth caramel base. Next, whisk together the all-purpose flour, cornstarch, kosher salt, and remaining ¼ cup brown sugar in a bowl. Gradually whisk this dry mixture into the caramel mixture, then slowly add 2 cups of whipping cream while stirring to avoid lumps. Cook this mixture, stirring constantly, until it thickens noticeably.
Step 3: Temper the Egg Yolks and Finalize Filling
In a separate bowl, lightly beat the three egg yolks. Slowly pour a small amount of the warm butterscotch mixture into the yolks, whisking continuously to temper them and prevent curdling. Then, pour the yolk mixture back into the saucepan and continue cooking on low heat while stirring until the filling thickens further. Remove from heat, add the 3 tablespoons of unsalted butter and 1 teaspoon of vanilla, stirring until everything is silky smooth. Allow the filling to cool slightly before pouring it into your prepared pie crust.
Step 4: Chill the Pie
Cover your pie with plastic wrap, pressing it directly onto the surface to avoid a skin forming. Refrigerate for at least 2 hours or until fully set. This chilling stage is crucial to get that perfect sliceable texture without losing the creamy, luscious mouthfeel.
Step 5: Whip the Cream
While your pie sets, prepare the whipped cream topping. Using cold whipping cream, powdered sugar, and vanilla extract, whip on medium-high speed until soft peaks form. This mixture should be light, fluffy, and sweet but not overpowering—perfect for complementing the rich filling.
Step 6: Honey Roast and Chop Pecans
If you’re adding the honey roasted pecans (and you definitely should), chop them roughly. You can toast them lightly in a pan with a drizzle of honey to enhance their flavor and crispness if you like. These pecans add a dreamy crunch that elevates the whole pie experience.
Step 7: Assemble the Final Pie
Once the pie is fully chilled, spread or pipe the whipped cream evenly over the top. Finish by sprinkling the chopped honey roasted pecans generously across the whipped cream. Now your Butterscotch Pie with Whipped Cream and Honey Roasted Pecans Recipe is ready to wow!
How to Serve Butterscotch Pie with Whipped Cream and Honey Roasted Pecans Recipe
Garnishes
Beyond the crunchy pecans, consider a light drizzle of caramel sauce or a sprinkle of flaky sea salt to heighten the balance of sweet and salty tones. A few extra whole toasted pecans placed atop the whipped cream look stunning and add an extra textural punch.
Side Dishes
This pie pairs beautifully with a hot cup of coffee or a rich dessert wine. If you want a lighter side, fresh berries or a simple citrus salad offer a zesty contrast that cuts through the richness perfectly.
Creative Ways to Present
Serve slices in clear glass dessert plates to showcase the luscious layers. You can also arrange mini pies or tartlets in individual ramekins for an adorable twist. Adding edible flowers or a dusting of cinnamon powder can elevate the visual appeal for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be kept in the refrigerator, covered tightly with plastic wrap or in an airtight container to maintain freshness and prevent the whipped cream topping from drying out. It’s best enjoyed within 3 days for optimal flavor and texture.
Freezing
This pie doesn’t freeze well once assembled with whipped cream and pecans, as the texture of cream can suffer. However, you can freeze the butterscotch filling separately before adding the topping. Thaw it overnight in the fridge before assembling.
Reheating
Because this is a custard-based pie topped with whipped cream, reheating is not recommended. Serve chilled for the best flavor and consistency.
FAQs
Can I use a homemade crust for this recipe?
Absolutely! A homemade pie crust adds a personal touch and flavor, especially if you prefer a buttery, flaky texture. Just make sure it’s fully baked and cooled before adding the filling.
Are honey roasted pecans necessary?
While optional, honey roasted pecans add a delightful crunch and sweet flavor contrast that really enhances the pie’s overall appeal. You can substitute regular toasted pecans if preferred.
Can I make the pie without egg yolks?
The egg yolks help thicken and enrich the custard filling, so omitting them will affect texture and richness. For an egg-free version, you would need to use a thickening substitute like arrowroot or additional cornstarch and adjust the method.
How long does the pie need to chill?
Chilling for at least 2 hours ensures the filling sets firmly for clean slicing, but overnight chilling is even better if you have the time.
Can I prepare the filling ahead of time?
Yes! You can make the butterscotch filling a day in advance and refrigerate it. Just rewarm gently before pouring into the crust, then proceed with chilling and topping.
Final Thoughts
This Butterscotch Pie with Whipped Cream and Honey Roasted Pecans Recipe is one of those desserts you will fall in love with instantly. Its blend of creamy, sweet, and crunchy textures makes it a guaranteed crowd-pleaser every single time. Don’t hesitate to dive in and share this homemade slice of heaven with friends and family — it’s the kind of pie that inspires smiles and seconds.
Print
Butterscotch Pie with Whipped Cream and Honey Roasted Pecans Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Butterscotch Pie combines a rich, buttery caramel filling with a tender pie crust and a luscious whipped cream topping, garnished with honey roasted pecans for extra crunch. Perfectly balanced in sweetness and silky texture, it’s an indulgent dessert that captivates with every bite.
Ingredients
Pie Crust
- 1 pie crust (store bought or homemade; baked and cooled)
Butterscotch Filling
- 1¼ cups dark brown sugar (packed, divided)
- ¼ cup unsalted butter
- ¼ teaspoon kosher salt
- 1/3 cup all-purpose flour
- 1 teaspoon cornstarch
- 2 cups whipping cream
- 3 egg yolks
- 3 tablespoons unsalted butter (cut up)
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Garnish
- 1 cup chopped honey roasted pecans (optional)
Instructions
- Prepare the Pie Crust: Ensure that the pie crust is fully baked and cooled before filling. This will create a stable base for the butterscotch filling and prevent sogginess.
- Make the Butterscotch Filling: In a saucepan, melt ¼ cup unsalted butter over medium heat. Stir in 1 cup of the dark brown sugar, kosher salt, all-purpose flour, and cornstarch to form a smooth mixture. Gradually whisk in 2 cups of whipping cream to the saucepan. Cook while stirring constantly until the mixture thickens and begins to bubble.
- Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the hot butterscotch mixture into the yolks while whisking continuously to temper them, then slowly pour the egg yolk mixture back into the saucepan. Continue to cook over medium heat, stirring constantly until thick and creamy.
- Add Butter and Vanilla: Remove the saucepan from heat and stir in the remaining ¼ cup dark brown sugar, 3 tablespoons unsalted butter, and 1 teaspoon vanilla extract until the butter is completely melted and incorporated.
- Cool the Filling: Pour the filling into the prepared and cooled pie crust. Smooth the top and cover it with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until set.
- Whip the Cream: Using a mixer, whip 2 cups whipping cream with powdered sugar and ½ teaspoon vanilla extract until soft peaks form.
- Assemble and Garnish: Spread the whipped cream evenly over the chilled butterscotch filling. Sprinkle chopped honey roasted pecans over the top for added texture and flavor, if desired.
- Serve: Slice and serve chilled. Keep refrigerated until serving.
Notes
- Make sure the pie crust is fully cooled before adding the filling to avoid soaking.
- Tempering the egg yolks is essential to prevent curdling and ensure a smooth filling.
- The pie needs to chill for at least 2 hours for the filling to set properly.
- For a nut-free version, omit the pecans garnish.
- Use heavy whipping cream for best texture in both filling and topping.
