Description
This Marvelous Butterscotch Pie features a creamy, homemade butterscotch pudding filling set in your choice of a 9-inch pie crust, topped with fluffy whipped cream. This luscious dessert combines the rich flavors of brown sugar and butter with a smooth custard texture, perfect for any occasion.
Ingredients
Pie Base
- 1 9 inch pie crust of choice (pastry, graham cracker, or cookie crust)
Butterscotch Pudding Filling
- 2 cups milk of choice (Unsweetened Almond Milk recommended)
- 1 cup brown sugar
- 3 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy cream (or Cool Whip as a shortcut)
- 1/4 cup powdered sugar
Optional Toppings
- Butterscotch chips, caramel sauce, or butterscotch sauce
Instructions
- Prepare the Pudding Mixture: In a medium saucepan, whisk together the milk, brown sugar, egg yolks, cornstarch, and salt until fully combined and smooth.
- Cook the Pudding: Place the saucepan over medium-high heat. Stir constantly for about 5 minutes or until the pudding thickens considerably. Be careful to keep whisking to prevent lumps or burning.
- Add Flavor and Butter: Once thickened, remove the saucepan from heat. Stir in the vanilla extract and unsalted butter until the butter has completely melted and incorporated into the pudding.
- Fill the Pie Crust: Pour the warm butterscotch pudding into your prepared pie crust. Smooth the top, then cover the pie tightly with plastic wrap or foil.
- Chill the Pie: Refrigerate the pie for several hours until it is fully set and chilled.
- Make Whipped Cream: Using a hand mixer, beat heavy cream with powdered sugar until light and fluffy. Alternatively, use Cool Whip as a quick topping substitute.
- Top and Serve: Before serving, spread or pipe the whipped cream over the chilled pie. Optionally, sprinkle with butterscotch chips or drizzle caramel or butterscotch sauce on top for added flavor.
- Storage: Store the pie in the refrigerator covered for up to 2-3 days to maintain freshness.
Notes
- Use any pie crust you prefer—pastry crust, graham cracker, or cookie crust all work well.
- Regular dairy or alternative milks like almond milk can be used depending on dietary preferences.
- Constant stirring during cooking prevents lumps and ensures smooth pudding texture.
- Let the pudding cool slightly before pouring into the crust to avoid sogginess.
- If short on time, using store-bought whipped topping is a quick alternative to homemade whipped cream.
- For a more intense butterscotch flavor, garnish with butterscotch chips or drizzle with sauce before serving.
- Consuming within 2-3 days will ensure optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
