Classic Butterscotch Pie

Here’s a delicious recipe for a Classic Butterscotch Pie creamy, rich, and sweet with a hint of caramelized brown sugar. This is a timeless dessert that’s perfect for any occasion!

Ingredients (Serves 8):

For the crust:

• 1 1/2 cups (180g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 cup (60g) unsalted butter, melted

For the butterscotch filling:

• 1 1/4 cups (250g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups (600ml) whole milk
• 4 large egg yolks
• 1/4 cup (60g) unsalted butter
• 1 1/2 teaspoons vanilla extract

For the whipped cream topping:

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the crust:

• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon (if using).
• Stir in the melted butter until the mixture is well combined and the crumbs are evenly moistened.
• Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish, creating an even crust.
• Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and allow to cool completely.

2. Make the butterscotch filling:

• In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch, and salt.
• Gradually whisk in the milk, ensuring there are no lumps.
• Cook the mixture over medium heat, whisking constantly, until it comes to a boil and thickens, about 5-7 minutes.
• In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot milk mixture into the egg yolks to temper them, whisking constantly to prevent curdling.
• Slowly pour the egg mixture back into the saucepan, whisking continuously. Continue to cook for 2-3 more minutes until thick and smooth.
• Remove from heat and stir in the butter and vanilla extract until fully incorporated.

3. Assemble the pie:

• Pour the butterscotch filling into the cooled graham cracker crust.
• Smooth the top with a spatula to ensure it’s even.
• Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set.

4. Make the whipped cream topping:

• In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Spread or pipe the whipped cream over the top of the chilled pie.

5. Serve and enjoy:

• Slice the pie, serve, and enjoy the creamy, sweet, and buttery goodness of this classic butterscotch pie!

Tips:

• Crust variation: You can substitute the graham cracker crumbs with crushed vanilla wafer cookies or digestive biscuits for a different flavor.
• Storage: Keep the pie covered in the refrigerator for up to 3-4 days.
• For extra butterscotch flavor: Drizzle some caramel or butterscotch sauce over the whipped cream topping before serving.

This Classic Butterscotch Pie is a true indulgence, with its smooth, sweet filling and buttery crust—a perfect dessert for any occasion!