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Butterscotch Cream Pie

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Butterscotch Cream Pie

Cuisine:American

Course:Dessert

30m prep 20m cook 3h ready

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.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 cups walnuts or pecans
    • 4 tablespoons (2 oz or 55g) unsalted butter, softened
    • 3 tablespoons (35g) sugar
    • ¼ teaspoon salt
    Sub-recipe steps
    1. Chop to the consistency of coarse crumbs: 2 cups walnuts or pecans
    2. Combine in a large bowl with: 4 tablespoons (2 oz or 55g) unsalted butter, softened; 3 tablespoons (35g) sugar; ¼ teaspoon salt
    3. Mix with a fork until uniformly moistened. Press the nut mixture evenly over the bottom and up the sides of a 9-inch pie pan. Do not bake the crust before filling, but freeze it for 20 minutes.
  • 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
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

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

  1. 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

  2. Step 2.

    Bake or chill the crust as directed in the recipe, About Crumb Crusts or About Blind Baking Crusts.

  3. 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

  4. Step 4.

    Remove from the heat and gradually stir in: ½ cup (115g) heavy cream

  5. 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

  6. Step 6.

    Gradually whisk in: 2 cups (470g) whole milk

  7. Step 7.

    Whisk in the butterscotch. Whisk in until no yellow streaks remain: 5 large egg yolks

  8. 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)

  9. 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

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