Butterscotch Pie

Butterscotch pie is a nostalgic dessert that combines the rich, caramel-like flavor of butterscotch with a creamy, velvety texture, all nestled inside a buttery, flaky pie crust. Topped with a cloud of whipped cream, this pie strikes a perfect balance between indulgence and lightness. Whether you’re preparing it for a family gathering, a holiday meal, or simply to satisfy a sweet craving, this pie is sure to impress with its timeless flavor and elegant presentation.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2-3 tbsp ice water
• 1 tsp sugar
• ¼ tsp salt

For the butterscotch filling:

• 1 cup brown sugar, packed
• 4 tbsp unsalted butter
• 3 cups whole milk
• ¼ cup cornstarch
• 4 large egg yolks
• ½ tsp vanilla extract
• ¼ tsp salt

For the topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions

1. Prepare the crust:

1. In a mixing bowl, combine the flour, sugar, and salt.
2. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Roll out the dough and fit it into a 9-inch pie pan. Trim the edges and prick the bottom with a fork.
6. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 10 minutes or until golden. Let cool.

2. Make the butterscotch filling:

1. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until dissolved and bubbly, about 2-3 minutes.
2. In a separate bowl, whisk together the milk and cornstarch until smooth. Gradually add this mixture to the saucepan, stirring constantly.
3. In another bowl, whisk the egg yolks. Slowly add a small amount of the hot butterscotch mixture to the yolks, whisking to temper them, then return the mixture to the saucepan.
4. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in vanilla and salt.
5. Pour the filling into the prepared crust. Smooth the top and refrigerate for at least 4 hours, or until set.

3. Prepare the topping:

1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe the whipped cream over the cooled pie.

4. Serve and enjoy: Slice the pie and serve chilled for a creamy, caramel-like delight. Optionally, garnish with a drizzle of butterscotch sauce or a sprinkle of toffee bits for added flair.