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
Scale
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.
