Butterscotch Pie
Butterscotch pie is a timeless dessert that combines the rich flavors of brown sugar and butter with a creamy pudding filling. This indulgent treat is perfect for those who appreciate a sweet, silky texture with every bite. Whether you’re serving it at a family gathering or enjoying a slice alone, this pie is sure to impress. Let’s dive into the recipe and create this delightful dessert that will have everyone coming back for more!
Ingredients
- 1 pre-made pie crust
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream (for topping)
- 2 tablespoons powdered sugar (for topping)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g fat, 40g carbohydrates, and 3g protein. This is based on typical ingredients used in the recipe.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust according to package instructions and bake until golden brown.
- In a saucepan, combine brown sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- In a separate bowl, beat the egg yolks.
- Slowly add a small amount of the hot mixture to the egg yolks, whisking constantly to temper them.
- Return the egg mixture to the saucepan and cook for another 2-3 minutes.
- Remove from heat and stir in butter and vanilla extract until smooth.
- Pour the butterscotch filling into the cooled pie crust and refrigerate until set.
- In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form, then spread over the pie.
Alternative Ingredients
You can substitute the heavy cream with coconut cream for a dairy-free option. Additionally, brown sugar can be replaced with coconut sugar for a healthier alternative. Adjust the sweetness to your taste.
Serving and Pairings
Butterscotch pie pairs wonderfully with a scoop of vanilla ice cream or a sprinkle of sea salt on top. It also complements a cup of coffee or tea, making for a delightful afternoon treat.
Storage and Reheating
Store leftover butterscotch pie in the refrigerator, covered, for up to 3 days. Reheat in the microwave for a few seconds if desired. This pie is not suitable for freezing as it may alter the texture.
Cooking Mistakes
- Not whisking constantly can cause the mixture to clump.
- Overcooking the filling can lead to a grainy texture.
- Using low-fat milk may result in a less creamy filling.
- Not tempering the eggs properly can cause them to scramble.
- Skipping the cooling time can lead to a runny pie.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Chill the pie overnight for optimal texture.
- Garnish with chocolate shavings for added richness.
- Make sure the pie crust is fully cooled before adding the filling.
FAQs
Can I make butterscotch pie ahead of time?
Yes, butterscotch pie can be made a day in advance. Just be sure to keep it covered in the refrigerator to maintain freshness.
What can I use instead of brown sugar?
You can use white sugar mixed with a bit of molasses to create a similar flavor profile to brown sugar.
Is butterscotch pie gluten-free?
If you use a gluten-free pie crust, butterscotch pie can be gluten-free. Always check labels of ingredients for gluten content.
How long does butterscotch pie last?
When stored properly in the refrigerator, butterscotch pie lasts for about 3 days.
Can I freeze butterscotch pie?
It is not recommended to freeze butterscotch pie since it may affect the texture of the filling and crust.
Conclusion
Butterscotch pie is a delightful dessert that brings nostalgia and sweetness to any occasion. With its creamy filling and buttery crust, it’s an irresistible treat that everyone will love. Make this recipe your own and enjoy every delicious bite!
Butterscotch Pie
Ingredients
- 1 pre-made pie crust
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust according to package instructions and bake until golden brown.
- In a saucepan, combine brown sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until thickened.
- In a separate bowl, beat the egg yolks.
- Slowly add a small amount of the hot mixture to the egg yolks, whisking constantly.
- Return the egg mixture to the saucepan and cook for another 2-3 minutes.
- Remove from heat and stir in butter and vanilla extract.
- Pour the filling into the cooled pie crust and refrigerate until set.
- Whip the heavy cream with powdered sugar and spread it over the pie before serving.
