Butterscotch Pie

5 from 18 votes

This creamy Butterscotch Pie is spread into a flaky pie crust and drizzled with butterscotch topping, then sprinkled with butterscotch chips.

Prep Time5

Cook Time15

Refrigeration1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: butterscotch, Pie

Servings:

Calories: 359kcal

Author: Emily Walker

In a large sauce pan, not over heat, combine the sugar, flour, cornstarch, and salt. Gradually add the milk until it's completely combined and smooth.
Cook over medium heat until mixture thickens, then remove from heat.
In a separate bowl, whisk together the egg yolks lightly.
Add a few spoonfuls of the hot mixture from the stove and whisk together until smooth.
Add the egg yolk mix to the rest of the hot mixture.
Add the butter and vanilla and thoroughly combine.
Cool the mix completely in the fridge.
When ready to eat, pour the mixture into a pre-cooked pie shell.
Drizzle with butterscotch topping and sprinkle with butterscotch chips.
Optional- top with whipped topping.

First, stir together brown sugar, flour, cornstarch and salt in a large saucepan. Don't add heat yet! Gradually add the milk until it's completely combined and smooth.
Then, cook over medium to medium-high heat to a slow boil, or until the mixture thickens, then take it off the burner.
In a medium bowl, whisk together the egg yolks, then add a little of the hot custard mixture, a few spoonfuls at a time, and whisk together until it's smooth. This is called tempering the yolks. If you just mix the eggs in the hot pan, you run the risk of your eggs cooking. You don't need scrambled eggs in your pie filling!
Once the eggs are tempered, add them to the hot mixture and whisk together.
Add the butter and vanilla extract and combine.
Cool the filling completely in the refrigerator.
Finally, add the filling to the pie dish, drizzle with butterscotch topping, and butterscotch chips.
Top with whipped cream and enjoy!