Velvet-rich and deeply flavored home made butterscotch pudding, fluffy whipped cream, and a flaky butter pie crust come collectively to make one unbelievable butterscotch pie. On this recipe, you’re constructing layers of taste beginning with caramelized sugar… which is all the time a superb method to start a dessert! It could be useful to assessment my tutorial on how one can blind bake pie crust earlier than getting began. This pie is an excellent make-ahead possibility as a result of it wants time to arrange within the fridge.
It is a fully from-scratch butterscotch pie recipe. You received’t discover any field pudding mixes or synthetic flavors hiding inside. Prepare for a blissful butterscotch expertise the place you’ll be able to really style the home made distinction.
However what does butterscotch style like? Butterscotch is like caramel, however its base is brown sugar, not common white sugar. Subsequently, butterscotch has a richer, extra complicated taste than caramel. However we’re taking this a step additional and utilizing each caramelized white sugar (much like salted caramel sauce) and darkish brown sugar on this custard for an final caramel-butterscotch taste that may knock your socks off.
Right here’s Why You’ll Love This Butterscotch Pie
- 100% from-scratch dessert recipe, and you may style the distinction
- Creamy and wealthy butterscotch filling is a retro nostalgic delight
- Additional flaky, all-butter pie crust that’s fully baked by
- Fluffy whipped cream topping
- Fantastic make-ahead dessert
- Choice so as to add a splash of rum
One style tester mentioned this pie tasted like a comfortable home made model of a Werther’s Authentic sweet, and that almost sums it up!
4 Elements to Butterscotch Cream Pie
- Baked Pie Crust Shell: Pie crust shell should be absolutely baked. When my staff & I initially examined this recipe, we had been utilizing a pretzel crumb crust. Whereas scrumptious, it *by no means* held form below this creamy filling. Each single one was crumbly and the pie items fell aside. I don’t suggest a crumb crust right here.
- Butterscotch Filling: Much like my home made butterscotch pudding, solely a bit sturdier so it holds a pleasant slice, and with an added factor of caramelized sugar for further taste.
- Whipped Cream: Have you ever made my home made whipped cream earlier than? It’s quite simple. At the moment we’re sweetening it with brown sugar, for further taste.
- Salted Caramel Sauce: It is a easy combination of sugar, butter, heavy cream, and salt. I apply it to many, many desserts. It’s elective as a topping right here, however actually does take this dessert to the following degree. Make it you probably have time!
A couple of recipe exams earlier than we reached perfection:
Let me stroll you thru every layer, so that you’re absolutely ready if you’re able to make it. Listed here are the entire components you want:
First, Bake Your Pie Crust
It’s useful to assessment my how one can blind bake pie crust tutorial. Blind baking a pie crust shell = baking it and not using a filling. Why will we try this? Properly, you probably have a no-bake pie filling like banana cream pie or immediately’s butterscotch pie, you want a baked pie crust.
Observe: You are able to do this as much as 3 days forward of time!
Begin with home made pie dough, similar to my shortening/butter pie crust, or my all-butter pie crust (what I used within the pictured pie). To bake pie crust and not using a filling, it’s essential to weigh it down to assist forestall it from shrinking. I’m fairly loyal to these ceramic pie weights; they’re cheap and get the job achieved. You can even use dry beans. (Observe: You’ll want 2 packs of the pie weights for 1 crust!)
This baked pie crust shell is crisp, flaky, and prepared to your butterscotch filling.
Learn how to Make Butterscotch Filling
For those who’ve ever made coconut cream pie, mocha chocolate pudding pie, home made filth pudding, or pastry cream, this course of will appear a bit acquainted. You’re cooking the combination on the range.
Whisk collectively darkish brown sugar, cornstarch, egg yolks, and complete milk. This combination provides taste, richness, and—most significantly—thickens the filling. Set this apart.
- My #1 tip: Use darkish brown sugar as a substitute of sunshine brown sugar. In my recipe testing, I discovered gentle brown sugar is nice, however darkish brown sugar is nice.
Cook dinner the sugar and water. Right here you can be caramelizing the sugar on the range, and it’s crucial step on this total recipe. Why? As a result of it develops the caramel/butterscotch taste. With out it, you’ll be consuming brown sugar pudding, not butterscotch pudding.
- Observe: This step could be tough, so please comply with the cautious directions within the printable recipe beneath.
Slowly add the heavy cream to the caramelized sugar combination. And do that very, very slowly. Whisk all the time. Don’t worry if the caramelized sugar combination clumps up. Simply hold whisking as a result of it would ultimately come again collectively.
- Observe: I examined this recipe 9 instances, and seven instances out of 9, the combination clumped. That’s regular. It ALWAYS comes again collectively, I promise.
Add the brown sugar/egg yolk combination to the pot. Whisking continually, pour the brown sugar/egg yolk combination into the pot. Hold whisking till the combination thickens and enormous bubbles start to burst on the floor. This often takes about 5 minutes, and taking the temperature is absolutely useful to measure doneness. The cooked combination is finished when it reaches 195–200°F (91–93°C). Use an instant-read thermometer to test.
Take away from warmth and add the remaining components. You want butter, salt, and vanilla extract; plus rum, bourbon, or scotch. Softened butter retains the pudding creamy and the final 3 components are for important taste. You received’t remorse the splash of alcohol, however if you wish to depart it out, use extra vanilla as a substitute.
The custard might be easy, wealthy, and silky. Have a look at the attractive coloration it developed by your cautious cooking course of!
Let the filling cool for five minutes, give it a whisk, after which unfold into the baked pie shell.
Refrigerate, uncovered, for at the least 6 hours and as much as 2 days. Per the recipe beneath, cowl it tightly if refrigerating it for longer than 6 hours.
For those who’re in search of Thanksgiving pie recipes or hoping to make this pie for a particular celebration, you’ll be able to completely get it going forward of the massive day!
Topping Your Butterscotch Pie
Proper earlier than, or as much as 1 hour earlier than, serving, prime the pie with home made whipped cream. Use darkish brown sugar to sweeten it, for further butterscotch taste. You may beautify it any which method—a thick layer of whipped cream like this banoffee pie, or fairly and piped like this coconut cream pie.
Drizzle with salted caramel sauce, if desired. Now savor each flaky, creamy, silky, buttery chew because it melts in your mouth, since you deserve it. You made this all from scratch!
This recipe is a part of Sally’s Pie Week, an annual custom the place I share a handful of latest recipes that match into the pie/crisp/tart class. Be part of the neighborhood beneath!
Butterscotch Pie
Prep Time: 3 hours (contains crust)
Cook dinner Time: 40 minutes
Complete Time: 9 hours, 40 minutes (contains chilling)
Yield: 1 9-inch pie
Class: Dessert
Technique: Baking
Delicacies: American
Description
Velvet-rich and deeply flavored home made butterscotch pudding, fluffy whipped cream, and a flaky crust come collectively to make one unbelievable butterscotch pie. On this recipe, you’re constructing layers of taste beginning with caramelized sugar. This recipe is an superior baking recipe. Learn by all the recipe earlier than starting as a result of there are a number of totally different elements. It’s additionally useful to assessment my tutorial on how one can blind bake pie crust. This pie is an excellent make-ahead possibility as a result of it wants time to arrange within the fridge.
Crust
Butterscotch Filling
Whipped Cream Topping
Directions
- Not less than 2 hours forward, make the pie dough: Make and chill the pie crust dough by step 5 in both recipe. It wants to sit back within the fridge for at the least 2 hours earlier than rolling out (subsequent step). The recipe makes 2 crusts, and also you solely want 1 for this pie, so save the opposite for one other pie. (Pie dough freezes properly!)
- Roll out the chilled pie dough: On a floured work floor, roll out one of many discs of chilled dough. Flip the dough a couple of quarter flip after each few rolls till you’ve gotten a circle 12 inches in diameter. Rigorously place the dough right into a 9-inch pie dish. Tuck it in along with your fingers, ensuring it’s fully easy. To make a stunning thick edge, I don’t trim extra dough across the edges. As an alternative, fold the surplus dough again over the sting and use your fingers to mildew the sting right into a rim across the pie. Crimp the perimeters with a fork or use your fingers to flute the perimeters. (Assessment this how one can crimp and flute pie crust web page when you want further assist with this step.) If dough is simply too heat, fluting/crimping might be tough, so you’ll be able to all the time chill it within the fridge for five–10 minutes first. After fluting/crimping the perimeters, chill the formed pie crust within the fridge for at the least half-hour, and as much as 5 days. Cowl the pie crust with plastic wrap if chilling for longer than half-hour. Chilling the formed dough helps forestall the crust from shrinking.
- Whereas the crust is chilling, preheat oven to 375°F (190°C).
- Blind bake the crust: Line the chilled pie crust with parchment paper. (It helps to scrunch up the parchment paper first so to simply match it into the crust.) Fill with pie weights or dried beans. (Observe that you will want at the least 2 commonplace units of pie weights for this.) I prefer to push the weights up in opposition to the perimeters of the pie crust to assist guarantee the perimeters don’t shrink down. Bake till the perimeters of the crust are beginning to brown, about 15–16 minutes. Take away pie crust from the oven and punctiliously elevate the parchment paper (with the weights) out of the pie. Prick holes everywhere in the backside crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–quarter-hour, or till the underside has browned. Take away from the oven, and place on a cooling rack to chill earlier than filling. You may blind bake the crust as much as 3 days forward of time. Cowl cooled crust tightly and refrigerate till able to fill. (Assessment this how one can par-bake pie crust web page when you want further assist with this blind-baking step.)
- Make the butterscotch filling: In a medium bowl (ideally with a pour spout), whisk collectively darkish brown sugar and cornstarch. Add in complete milk and egg yolks, and whisk till mixed; attempt to rid any massive brown sugar clumps. Don’t fear if the egg yolks separate a bit. It is going to all come collectively on the range. Set combination apart.
- Place granulated sugar and water in a medium or massive stainless-steel saucepan (don’t use nonstick) and prepare dinner over medium warmth. Whisk or stir till the sugar and water are mixed, after which cease stirring. Use a water-moistened pastry brush to brush down any sugar on the perimeters of the pan, to forestall it from crystallizing. Cook dinner, selecting up and swirling the pan often, till the sugar combination turns amber-brown, about 5 to 7 minutes. Cut back the warmth right down to low. Pouring very slowly, whisk in slightly of the heavy cream. The combination will quickly bubble and steam, so use warning. Proceed slowly pouring within the remaining heavy cream slightly at a time, whisking continually. The cooked sugar syrup could clump up or persist with the underside of the pot. That’s fully regular, simply hold cooking and whisking. Don’t quit! I promise it would come collectively.
- As soon as the entire heavy cream has been added and there aren’t any extra cooked sugar clumps, improve the warmth again as much as medium and whisk and prepare dinner the combination for two minutes.
- In a gradual and regular stream, pour the brown sugar-egg yolk combination into the saucepan, whisking all the time. Hold whisking till the combination thickens and enormous bubbles start to burst on the floor, about 5 minutes, give or take. All stoves are totally different, so use an instant-read thermometer to test for doneness. The cooked combination is finished when it reaches 195–200°F (91–93°C).
- Take away from warmth and whisk within the butter, salt, vanilla, and alcohol (or extra vanilla). Let the filling cool for five minutes, give it one other whisk, after which unfold it evenly into the baked pie shell. I exploit an offset spatula for this, however the again of a spoon works, too. (It’s not a brilliant thick layer of filling, as a result of it’s so intensely flavorful.) The baked pie shell can both be fully cooled, or it will possibly nonetheless be a bit heat. Simply make certain it’s not piping scorching.
- Refrigerate, uncovered, for at the least 6 hours and as much as 2 days. After 6 hours, cowl it with plastic wrap with the plastic wrap touching the floor of the pie to assist forestall condensation.
- When able to serve, or as much as 1 hour earlier than serving, make the whipped cream: Utilizing a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, brown sugar, and vanilla extract on medium-high pace till medium peaks type, about 3 minutes. Medium peaks are between comfortable/free peaks and stiff peaks and are the proper consistency for topping and piping on desserts. Pipe or unfold the whipped cream on prime of the pie. If desired, prime with just a few drizzles of salted caramel sauce.
- Slice and serve. Cowl leftovers and retailer within the fridge for as much as 5 days.
Notes
- Make Forward & Freezing Directions: The pie dough could be ready forward of time and saved within the fridge for as much as 5 days or within the freezer for as much as 3 months. There are many methods to make this recipe forward of time. See finish of step 2 and step 10. You may freeze the pie after step 10. Make sure that the filling is totally cool contained in the pie shell previous to freezing. Cowl with an additional layer of plastic wrap earlier than freezing. Freeze for as much as 3 months. Thaw within the fridge or on the counter previous to topping with whipped cream.
- Particular Instruments (affiliate hyperlinks): Rolling Pin | Pie Dish | Pie Weights | Pastry Brush | Cooling Rack | Egg Separator | Whisk | Silicone Spatula | Medium Heavy Responsibility Saucepan | Glass Mixing Bowls | On the spot-Learn Thermometer | Offset Spatula | Electrical Mixer (Handheld or Stand)
- Pie Crust: Each linked pie crust recipes make 2 crusts. You solely want 1 crust for this pie, so freeze the 2nd half for an additional use or one other one-crust pie like pumpkin pie, pecan pie, or apple cranberry crumble pie.
- Do I have to blind bake the pie crust if utilizing store-bought crust? Sure. Comply with the identical directions for blind baking.
- Entire Milk & Heavy Cream: These are crucial for the custard to set correctly. I don’t suggest any substitutions.
- Can I exploit a crumb crust as a substitute? When my staff & I initially examined this recipe, we had been utilizing a pretzel crust. Whereas scrumptious, it *by no means* held form below this creamy filling. Each single one was crumbly and the pie items fell aside. The identical will occur with a graham cracker crust and subsequently, I don’t suggest a crumb crust right here.
Tailored from All Recipes with a number of modifications to accentuate the flavour
