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Butterscotch Pie

A sweet and nostalgic dessert made with warm butterscotch filling in a baked crust, perfect for family gatherings and special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups milk Whole milk is recommended for creaminess.
  • 1 cup packed light brown sugar Roast for deeper flavor if desired.
  • 1/4 cup cornstarch Can be substituted with gluten-free alternatives.
  • 1/2 teaspoon salt
  • 2 large egg yolks, beaten Ensure they are well whisked.
  • 1 tablespoon butter Use unsalted for better control of saltiness.
  • 1 teaspoon vanilla extract Pure vanilla extract is best.
  • 1 9 inch pie crust, baked Homemade or store-bought can be used.

Method
 

Preparation and Filling
  1. Gather all your ingredients and preheat your oven to 400 degrees F (200 degrees C).
  2. In a double boiler, combine the milk, brown sugar, cornstarch, and salt over simmering water, stirring constantly for about 20 minutes until thickened.
  3. Whisk in the beaten egg yolks and cook until the filling is luxuriously thick.
  4. Remove from heat and stir in the butter and vanilla.
  5. Pour the filling into the baked pie crust and bake for about 5 minutes until the top is golden.
Serving
  1. Serve with a dollop of whipped cream and enjoy!

Notes

For added flavors, consider topping with toasted pecans or caramel sauce. Store securely covered in the refrigerator for 3-5 days.