Butterscotch Cream PIE
- 30m Prep Time
- 20m Cook Time
- 3h Ready In
A rich and creamy butterscotch pie with a buttery brown sugar custard filling, baked in a nut or crumb crust and topped with whipped cream.
Ingredients
- 1 1 recipe Nut Crust or Crumb Crust, or ½ recipe All-Butter Pie or Pastry Dough (opens in new tab)
- 6 tablespoons (3 oz or 85g) unsalted butter
- 1 cup packed (230g) light brown sugar
- ½ cup (115g) heavy cream
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
- 2 cups (470g) whole milk
- 5 large egg yolks
- 1 ½ teaspoons vanilla
- (1 tablespoon bourbon or whiskey)
- 1 Whipped Cream (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1 recipe Nut Crust or Crumb Crust, or ½ recipe All-Butter Pie or Pastry Dough
- 6 tablespoons (3 oz or 85g) unsalted butter
- 1 cup packed (230g) light brown sugar
- ½ cup (115g) heavy cream
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
- 2 cups (470g) whole milk
- 5 large egg yolks
- 1 ½ teaspoons vanilla
- (1 tablespoon bourbon or whiskey)
- 1 Whipped Cream
Let's Cook
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Step 1.
Line a 9-inch pie pan with: 1 recipe Nut Crust or Crumb Crust, or ½ recipe All-Butter Pie or Pastry Dough
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Step 2.
Bake or chill the crust as directed in the recipe, About Crumb Crusts or About Blind Baking Crusts.
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Step 3.
Combine in a medium heavy saucepan and cook over medium heat, stirring, until melted and bubbling, 3 to 5 minutes: 6 tablespoons (3 oz or 85g) unsalted butter; 1 cup packed (230g) light brown sugar
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Step 4.
Remove from the heat and gradually stir in: ½ cup (115g) heavy cream
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Step 5.
If necessary, return briefly to the heat to melt the butterscotch. Let cool slightly. Whisk in a separate medium heavy saucepan until well blended: ¼ cup (30g) cornstarch; ¼ teaspoon salt
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Step 6.
Gradually whisk in: 2 cups (470g) whole milk
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Step 7.
Whisk in the butterscotch. Whisk in until no yellow streaks remain: 5 large egg yolks
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Step 8.
Stirring constantly with a silicone spatula, bring to a sputtering simmer over medium heat. Simmer for 1 minute, scraping the corners of the pan well. Off the heat, stir in: 1 ½ teaspoons vanilla; (1 tablespoon bourbon or whiskey)
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Step 9.
Spoon the filling into the crust and press a sheet of plastic wrap directly on the surface. Refrigerate the pie for at least 3 hours to firm the filling. Shortly before serving, remove the plastic wrap and cover the pie with: Whipped Cream