Butterscotch Heaven Pie

Directions to follow

1. Start by whisking together the brown sugar, cornstarch, and salt in a medium saucepan until well mixed.
2. Gradually pour in the whole milk, whisking constantly for an even mixture.
3. Set the saucepan over medium heat and stir continuously until the mixture thickens and bubbles gently, about 5-7 minutes.
4. In another bowl, lightly beat the egg yolks.
5. Slowly add about 1/2 cup of the hot milk mixture to the egg yolks, whisking continuously to temper them.
6. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
7. Cook for an additional 2 minutes over medium heat, stirring constantly until the mixture is very thick.
8. Remove from heat and stir in the unsalted butter and vanilla extract until everything is smooth.
9. Pour this luscious butterscotch filling into your pre-baked pie crust. Allow it to cool at room temperature, then refrigerate for at least 4 hours or until set.
10. In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
11. Spread the whipped cream over the chilled butterscotch pie right before serving.

Best ways to enjoy it

When it comes to serving Butterscotch Heaven Pie, presentation is key! For a stunning plate, consider drizzling a caramel sauce around the slice for an added touch of decadence. You can serve each slice with fresh berries or a sprig of mint for a pop of color and freshness. This pie pairs beautifully with a cup of strong coffee or a scoop of vanilla ice cream, making for a complete dessert experience.

Storage and reheating tips

To keep your Butterscotch Heaven Pie fresh, store any leftovers in the refrigerator, covered, for up to 3 days. It’s best enjoyed chilled, so there’s no need to reheat. If you want to prepare it ahead of time, feel free to make the filling and pie crust a day before, just assemble it and add the whipped cream topping when ready to serve.

Helpful cooking tips

To achieve that perfect, creamy butterscotch filling, be meticulous when whisking to prevent lumps. Using whole milk contributes to a more luxurious texture, while be sure to watch the cooking time closely to avoid overcooking the mixture—nobody wants a rubbery filling! If you want to save some time, you can use a store-bought pie crust instead of making your own.

Creative twists

Looking to shake things up? Consider adding a hint of sea salt on top for a delicious salted butterscotch version. Want to introduce a bit of spice? A sprinkle of cinnamon or nutmeg can add a lovely warm flavor profile. If you’re feeling adventurous, try mixing in some crushed toffee bits into the filling for added texture and sweetness.

Your questions answered

How long does this pie take to set?

Butterscotch Heaven Pie requires a minimum of 4 hours in the refrigerator to set properly, but for the best results, consider leaving it overnight.

Can I use a different type of milk?

Yes! You can substitute whole milk with low-fat or plant-based alternatives, though keep in mind that this may alter the creaminess of the filling.

How should I store leftovers?

Store the pie in an airtight container in the refrigerator for up to 3 days. Make sure to keep it covered to prevent it from absorbing any unwanted odors from the fridge.

Creating your own Butterscotch Heaven Pie is not only a rewarding baking experience, but it also offers a delicious reward that your friends and family will adore. Enjoy the process, and savor every last bite of this heavenly dessert!

Butterscotch Heaven Pie

A creamy and rich butterscotch pie topped with whipped cream that brings back childhood memories.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

  

For the Butterscotch Filling

• 1 cup brown sugar, packed
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 2 1/2 cups whole milk Can substitute with low-fat or plant-based alternatives.
• 5 large egg yolks
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 pre-baked 9-inch pie crust Can use store-bought or homemade.

For the Whipped Cream Topping

• 1 cup heavy whipping cream Can substitute with a non-dairy alternative for a lighter version.
• 2 tablespoons powdered sugar

Method

 

Preparation of Butterscotch Filling

1. Whisk together the brown sugar, cornstarch, and salt in a medium saucepan until well mixed.
2. Gradually pour in the whole milk, whisking constantly for an even mixture.
3. Set the saucepan over medium heat and stir continuously until the mixture thickens and bubbles gently, about 5-7 minutes.
4. In another bowl, lightly beat the egg yolks.
5. Slowly add about 1/2 cup of the hot milk mixture to the egg yolks, whisking continuously to temper them.
6. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
7. Cook for an additional 2 minutes over medium heat, stirring constantly until the mixture is very thick.
8. Remove from heat and stir in the unsalted butter and vanilla extract until everything is smooth.
9. Pour the butterscotch filling into your pre-baked pie crust. Allow it to cool at room temperature, then refrigerate for at least 4 hours or until set.

Preparation of Whipped Cream Topping

1. In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
2. Spread the whipped cream over the chilled butterscotch pie right before serving.

Notes

For serving, consider drizzling caramel sauce around the slice and serving with fresh berries or mint. The pie is best enjoyed chilled and can be stored in the refrigerator for up to 3 days.