Butterscotch Pie

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Ingredients:

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3-4 tablespoons ice water

For the Butterscotch Filling:

  • 1 cup brown sugar, packed
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups whole milk
  • 3 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Directions:

  1. Make the Crust: In a large bowl, mix together the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for 15-20 minutes until lightly golden. Let it cool completely.
  3. Make the Butterscotch Filling: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat until the mixture thickens and comes to a gentle boil. Remove from heat.
  4. In a separate bowl, beat the egg yolks. Slowly pour about 1/2 cup of the hot butterscotch mixture into the yolks, whisking constantly to temper them. Return the yolk mixture to the saucepan and cook for another 2 minutes, stirring constantly.
  5. Remove from heat and stir in the butter and vanilla. Pour the filling into the cooled pie crust and let it chill in the refrigerator for at least 4 hours, or until set.
  6. Make the Whipped Cream Topping: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled butterscotch pie before serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 40 minutes
Kcal: 380 kcal per serving | Servings: 8 servings

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