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Butterscotch Pie Recipe

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3.9 from 53 reviews

  • Author: Ava
  • Total Time: 11 hours 15 minutes (including chilling and setting time)
  • Yield: 8 servings

Description

This classic Butterscotch Pie features a flaky homemade pie crust filled with luscious, creamy butterscotch pudding made from scratch. The pie boasts a rich caramel flavor from brown sugar and butter, a velvety texture enhanced by heavy cream and egg yolks, and is topped with whipped Chantilly cream, leftover butterscotch sauce, and shaved chocolate for a delightful finish. Perfectly balanced between sweet and smooth, this dessert is a show-stopper for any occasion.

Ingredients

Pie Crust

  • 190 g All purpose flour
  • ¼ teaspoon Salt
  • ½ tablespoon Granulated sugar
  • 113 g Unsalted butter (82% fat, very cold)
  • 60 g Water (very cold)
  • 15 g Apple cider vinegar

Butterscotch Pudding

  • 220 g Brown sugar
  • 55 g Unsalted butter (82% fat, room temperature)
  • 230 g Heavy cream (36% fat)
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 480 g Whole milk (3% fat)
  • 4 Egg yolks (room temperature)
  • 45 g Corn starch
  • 55 g Unsalted butter (82% fat, room temperature)

Decoration

  • Freshly whipped Chantilly cream
  • Leftover butterscotch sauce (2–3 tablespoons reserved)
  • Shaved chocolate

Instructions

  1. Prepare Pie Crust Dough: In a large bowl, mix flour, sugar, and salt. Chill the bowl in the freezer for 5–10 minutes. Cut cold butter into small pieces and chill with measured cold water and apple cider vinegar.
  2. Incorporate Butter into Flour: Add cold butter to flour mixture and rub between fingers until it resembles coarse sand, leaving some larger chunks for flakiness.
  3. Add Liquid Ingredients: Gradually add cold water and vinegar, stirring after each addition. Use just enough liquid to form a cohesive dough that’s moist but not sticky or dry.
  4. Form Dough Disk and Chill: Turn dough onto lightly floured surface; gently bring together without kneading, shape into a disk, wrap in plastic, and refrigerate at least 2 hours.
  5. Laminate Dough for Flakiness (Optional): Let dough soften slightly, roll into rectangle, fold multiple times to create layers, wrap, and refrigerate at least 2 hours.
  6. Roll Out Dough and Blind Bake: Roll dough into a 10-inch circle for a 9-inch pie dish. Avoid stretching. Blind bake according to pie crust baking instructions, then allow to come to room temperature.
  7. Make Butterscotch Sauce: Melt butter and brown sugar in a saucepan over medium heat, stirring constantly for about 3 minutes until glossy and aromatic but not boiled.
  8. Add Warmed Cream: Warm heavy cream until just simmering. Slowly pour into butterscotch mixture while stirring. Cook 2–3 minutes, avoiding boiling.
  9. Season and Set Aside: Stir in salt and vanilla extract. Optionally set aside 2–3 tablespoons of sauce for decoration.
  10. Prepare Egg Mixture: Whisk egg yolks until fluffy. Whisk in cornstarch until smooth.
  11. Heat Milk and Combine: Heat milk until hot but not boiling. Stir in butterscotch sauce fully, heat until gentle simmer, then remove from heat.
  12. Temper Egg Yolks: Slowly pour warm milk-butter mixture into egg yolks while whisking continuously to prevent curdling and start thickening.
  13. Cook Pudding: Return mixture to saucepan and cook over medium heat, whisking constantly, until it thickens and boils for about 1 minute. Strain for smoothness if desired.
  14. Finish Pudding: Stir in softened butter until fully incorporated and creamy with a rubber spatula.
  15. Fill Pie Crust: Pour pudding into room-temperature crust, smoothing the top. Refrigerate for 3–4 hours until set.
  16. Decorate: Before serving, top with freshly whipped Chantilly cream, drizzle reserved butterscotch sauce, and garnish with shaved chocolate.
  17. Storage and Serving Tips: Refrigerate up to 3 days. Let sit at room temperature 20–30 minutes before serving for best texture. Avoid freezing filling. You may freeze baked pie crust wrapped tightly for up to 2 months; thaw refrigerated overnight and refresh crispness with a 5–8 minute bake at 350°F (175°C).

Notes

  • Use very cold butter and liquids when preparing the pie crust for maximum flakiness.
  • Lamination of dough layers intensifies crust flakiness but is optional.
  • Blind baking the crust before filling prevents sogginess and ensures a crisp base.
  • Tempering the egg yolks is crucial to avoid curdling in the pudding.
  • Reserve some butterscotch sauce before mixing pudding for decorative drizzling.
  • Straining the pudding yields a smoother texture.
  • Do not freeze the filled pie; freeze only the baked crust to maintain quality.
  • Let the pie warm slightly before serving to enhance flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/butterscotch-pie-recipe/