Butterscotch Pie Recipes
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
For the butterscotch filling:
¾ cup unsalted butter
1 ½ cups packed dark brown sugar
¼ cup cornstarch
½ teaspoon salt
3 cups whole milk
4 large egg yolks
1 tablespoon vanilla extract
For the whipped cream topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions:
Prepare the crust: Preheat your oven to 350°F (177°C). Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Let it cool completely.
Make the butterscotch filling: In a medium saucepan, melt the butter over medium heat. Whisk in the dark brown sugar and cook until the mixture is bubbly, about 3-4 minutes. Stir in the cornstarch and salt until smooth.
Gradually whisk in the milk, making sure there are no lumps. Cook while stirring continuously until the mixture thickens and starts to bubble, about 6-8 minutes.
In a separate bowl, whisk the egg yolks. Slowly pour ½ cup of the hot mixture into the egg yolks, whisking constantly to temper them. Return the egg mixture to the saucepan and cook for an additional 2 minutes.
Remove from heat and stir in the vanilla extract. Pour the filling into the prepared crust. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Prepare the whipped cream topping: Using a hand or stand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the chilled pie before serving.
