Description
A nostalgic and indulgent dessert featuring a rich butterscotch filling and a light, flaky crust, topped with whipped cream.
Ingredients
Scale
- 1 cup brown sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 pre-baked pie crust
- Whipped cream (for topping)
Instructions
- Combine ingredients: In a medium saucepan, mix together brown sugar, cornstarch, and salt.
- Whisk in milk: Gradually whisk in milk until smooth, then heat over medium, stirring constantly, for about 10 minutes until thickened.
- Prepare the eggs: Beat the egg yolks in a separate bowl, then temper them by mixing in some hot filling.
- Combine and cook: Pour the tempered yolks back into the saucepan and cook for another 2 minutes until shiny.
- Add flavor: Remove from heat and stir in butter and vanilla.
- Pour into crust: Pour the filling into the pre-baked pie crust and smooth the top.
- Chill the pie: Refrigerate for at least 4 hours until set.
- Serve beautifully: Top with whipped cream before serving.
Notes
This pie can be made ahead of time and stored in the fridge for up to 3 days. For longer storage, it can be frozen for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg