Creamy Homemade Butterscotch Pie

Creamy Homemade Butterscotch Pie Recipe

A creamy, rich, and indulgent dessert with a buttery, brown sugar filling and a silky smooth texture. This homemade butterscotch pie will be a hit at any gathering!

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (about 12 graham crackers)
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted

For the Butterscotch Filling:

• 1 ½ cups packed dark brown sugar
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 large egg yolks, lightly beaten
• 2 ½ cups whole milk
• 3 tablespoons cornstarch
• 1 tablespoon butter (for finishing)
• 1 tablespoon heavy cream (optional, for extra richness)

For the Whipped Cream Topping:

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

Instructions:

For the Crust:

1. Preheat the oven to 350°F (175°C).
2. Make the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until everything is evenly coated.
3. Press into pie dish: Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for about 10 minutes or until golden brown. Let it cool completely while you prepare the filling.

For the Butterscotch Filling:

1. Melt the butter: In a medium saucepan, melt 3 tablespoons of butter over medium heat.
2. Cook the brown sugar: Add the brown sugar, salt, and vanilla to the melted butter. Stir constantly, allowing the sugar to dissolve and the mixture to come to a simmer. Cook for about 1-2 minutes.
3. Mix the cornstarch and milk: In a separate bowl, whisk together the cornstarch and ½ cup of milk to make a smooth slurry.
4. Temper the egg yolks: In a small bowl, lightly beat the egg yolks. Slowly add a little bit of the hot sugar mixture to the egg yolks, whisking constantly, to temper them. Gradually whisk the egg yolk mixture back into the saucepan.
5. Thicken the filling: Slowly pour in the rest of the milk while stirring constantly. Bring the mixture to a boil over medium heat, whisking constantly to prevent lumps. Once it thickens (about 4-5 minutes), reduce the heat and cook for another minute.
6. Finish the filling: Remove from heat. Stir in the butter and optional heavy cream for extra richness, then pour the mixture into the cooled graham cracker crust. Smooth the top with a spatula.

Chilling:

1. Cool and chill: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to fully set.

For the Whipped Cream Topping:

1. Whip the cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
2. Top the pie: Spread or pipe the whipped cream over the chilled butterscotch filling just before serving.

Serving:

Slice the pie and serve chilled, garnished with a little extra whipped cream or even a sprinkle of grated chocolate if desired.

Tips:

• Make-Ahead: This pie can be made up to two days in advance, which makes it great for entertaining.
• Graham Cracker Crust: If you’d prefer a traditional pie crust, you can substitute a pre-made pie shell for the graham cracker crust.
• For extra flavor: You can add a pinch of cinnamon or a few drops of bourbon to the filling for a unique twist.

Enjoy your creamy butterscotch pie! It’s a sweet, decadent treat perfect for any occasion.