Homemade Butterscotch Pie

Ingredients

• For the crust: For the crust:
• 1 ¼ cups (150g) all-purpose flour 1 ¼ cups (150g) all-purpose flour
• ½ teaspoon salt ½ teaspoon salt
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• 3-4 tablespoons ice water 3-4 tablespoons ice water
• For the filling: For the filling:
• 1 cup (200g) packed brown sugar 1 cup (200g) packed brown sugar
• ¼ cup (57g) unsalted butter ¼ cup (57g) unsalted butter
• ¼ cup (60ml) heavy cream ¼ cup (60ml) heavy cream
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• ¼ teaspoon salt ¼ teaspoon salt
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 3 large egg yolks 3 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the whipped cream topping: For the whipped cream topping:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract ½ teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 21g, 13g
• Carbohydrates (total, sugars): 45g, 32g
• Protein: 5g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 190°C (375°F).
2. 2.
   In a food processor, combine the flour and salt for the crust. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.
4. 4.
   Transfer the dough to a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
5. 5.
   Roll out the chilled dough on a floured surface and carefully transfer it to a 9-inch pie dish. Trim any excess dough and crimp the edges.
6. 6.
   In a saucepan, melt the butter for the filling over medium heat. Add the brown sugar, heavy cream, cornstarch, and salt. Stir until the mixture is smooth and thickened.
7. 7.
   In a separate bowl, whisk together the milk and egg yolks. Gradually pour the milk mixture into the saucepan with the butter mixture, whisking constantly.
8. 8.
   Cook the filling over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
9. 9.
   Pour the filling into the prepared pie crust and smooth the top. Bake for 25-30 minutes, or until the crust is golden and the filling is set.
10. 10.
    Allow the pie to cool completely on a wire rack.
11. 11.
    In a mixing bowl, whip the heavy cream for the topping until soft peaks form. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
12. 12.
    Spread the whipped cream over the cooled pie, covering the entire surface.
13. 13.
    Refrigerate the pie for at least 2 hours before serving.
14. 14.
    Slice and serve chilled. Enjoy!

Treat your ingredients with care...

• Brown sugar — Make sure to pack the brown sugar firmly into the measuring cup to ensure accurate measurements.
• Cornstarch — Whisk the cornstarch with a small amount of cold milk before adding it to the filling mixture to prevent lumps from forming.
• Whole milk — For a richer and creamier filling, you can use half-and-half or a combination of milk and cream.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for the topping to achieve the best results.
• Vanilla extract — Use pure vanilla extract for the best flavor.

Tips & Tricks

• To enhance the flavor of the crust, you can add a teaspoon of vanilla extract or a tablespoon of granulated sugar to the dough.
• For a decorative touch, sprinkle some grated chocolate or caramel drizzle on top of the whipped cream.
• If you prefer a stronger butterscotch flavor, you can increase the amount of brown sugar in the filling.
• Serve the pie with a sprinkle of sea salt on top for an extra burst of flavor.
• For a crunchy texture, you can add some chopped toasted pecans or walnuts to the filling before baking.

Serving advice

Serve the Butterscotch Pie chilled for the best taste and texture. It pairs wonderfully with a dollop of whipped cream on top and a sprinkle of grated chocolate or caramel drizzle for added visual appeal.

Presentation advice

When serving the pie, cut it into neat slices and place each slice on a dessert plate. Garnish with a small dollop of whipped cream and a drizzle of caramel sauce. For an elegant touch, you can dust the plate with powdered sugar or cocoa powder.