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Butterscotch Pie

Old fashioned butterscotch custard served in a pre-baked pie crust then topped with sweetened whipped cream and chopped roasted cashews. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert, Pie
Servings: 8 servings
Author: Tricia

Ingredients

  • 1 9-inch baked pie crust (recipe below)
  • 8 tablespoons unsalted butter
  • 1 cup dark brown sugar, packed
  • 1 cup boiling water
  • 3 tablespoons cornstarch
  • 2 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 2/3 cups milk
  • 3 egg yolks
  • 1 teaspoon pure vanilla extract

For the topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup roasted, salted cashews, chopped

Instructions

  • Place the egg yolks in a small mixing bowl. Whisk lightly. Set aside.
  • In a medium, heavy bottom good saucepan combine the cornstarch, flour, and salt. Whisk in the milk until blended. Set aside.
  • In a large light-colored skillet melt the butter over medium/low heat and cook stirring constantly until it turns nutty brown in color. (see note) Gradually add the dark brown sugar. Cook, stirring constantly, until it is melted, about 5 minutes. Carefully add 1 cup of boiling water. This is like making caramel as the mixture will sputter and spit.
  • Add the brown sugar mixture to the saucepan with the milk and flour. Heat over medium-low heat, stirring constantly until it begins to boil. This could take 10-15 minutes. Keep stirring.
  • Once the mixture has thickened, remove from the heat. Drizzle spoonfuls of the hot butterscotch into the egg yolks while whisking constantly. Repeat until you have added 1/3 of the butterscotch to the egg yolks.
  • Pour the egg mixture into the saucepan with the remaining butterscotch and return to the heat.
  • Cook, stirring constantly, until the mixtures begins to boil. Cook for another minute then remove from the heat and stir in the vanilla.
  • Pour the custard into the pre-baked pie shell. Cool then refrigerate until ready to serve.
  • To make the topping whisk the heavy cream until soft peaks form. Add the confectioners sugar a little at a time and whisk until thickened. Dollop the whipped cream on top of the pie then add chopped cashews.

Notes

Browning butter a light colored skillet helps when you're trying to determine the color. Dark skillets make it difficult to see.
 
Try our Pie Pastry Recipe in 3-Easy Steps. Click HERE for the recipe.