How to Make Butterscotch Pie: A Sweet Delight for Every Occasion

Butterscotch pie is one of those desserts that will warm the heart on a cold day. Its creamy and caramel-like filling, buttery crust, and luscious whipped topping make it utterly irresistible for all occasions. Whether baking for family gatherings, festive holidays, or simply a sweet tooth, this pie is sure to be a crowd-pleaser. Getting started with the how-to to make this luscious dream with a recipe that balances tradition and ease would be the best.

How to Make Butterscotch Pie: A Sweet Delight for Every Occasion

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What Makes Butterscotch Pie Special?

Now let's get started with an appreciation for the special character behind butterscotch pie. While a lot of caramel-based desserts rely more or less on the sweet solitary influence of golden syrup, butterscotch pretty much relies on the enriched brown sugar and butter combination. These two elements form the bedrock of its distinctive flavor profile—warm, comforting sweet nuttiness with subtle toasty notes. Paired with a flaky crust and topped off by cream, it's a very elegant, yet homey treat.

For more scrumptious recipes, especially if you’re a DIE HEART fan of pumpkin pie, check this out: How to Make Pumpkin Pie Cheesecake

Ingredients You’ll Need To Make Crumplicious Butterscotch Pie

For the Pie Crust:

• 2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spooned & leveled)

• 2 teaspoons granulated sugar

• 1 teaspoon salt

• 1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed

• 1/2 cup (120ml) ice water, plus more as needed

For the Butterscotch Filling:

• 3/4 cup (150g) packed light or dark brown sugar (I strongly recommend dark)

• 3 Tablespoons (24g) cornstarch

• 1 and 1/4 cups (300ml) whole milk (not low-fat or nondairy), at room temperature

• 4 large egg yolks, at room temperature

• 1/3 cup (67g) granulated sugar

• 3 Tablespoons (45ml) water, at room temperature

• 1 cup (240ml) heavy cream, at room temperature

• 2 Tablespoons (28g) unsalted butter, softened to room temperature

• 1/2 teaspoon salt

• 1 teaspoon pure vanilla extract

For the Topping:

• 1 cup (240ml) heavy cream, cold

• 2 Tablespoons (25g) packed light or dark brown sugar (I strongly recommend dark)

• 1/2 teaspoon pure vanilla extract

• optional: salted caramel sauce, for drizzling on top

Read More About Toppings/Frostings: Quick And Almost Professional Buttercream Icing - Become A Pro At Icing

Step 1: Prepare the Pie Crust

1. Mix Dough: In a large bowl, place the flour, salt, and sugar. Add in cubed butter; using a pastry cutter or your fingers, work this into the flour until the mixture resembles coarse crumbs.

2. Add Water: Gradually add ice water, one tablespoon at a time; mix till the dough comes together; be careful not to overwork it.

3. Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step ensures a flaky crust.

4. Roll and Bake: Preheat oven to 375°F (190°C). Roll the chilled dough out on a lightly floured surface and place it in a 9-inch pie pan. Trim and crimp edges. To blind bake the crust, line it with parchment paper, put pie weights or dried beans into it, and bake at 375°F (190°C) for 15 minutes. Remove the weights and finish baking for an additional 5 minutes or until golden brown. Cool completely.

Step 2: Prepare the Butterscotch Filling

1. Prepare the Base: Over medium heat, melt the butter within a medium-sized saucepan. Add the brown sugar and cook until the mixture is bubbly and smooth by whisking occasionally, about 2-3 minutes. This step caramelizes the sugar and deepens the butterscotch flavour.

2. Thicken the Filling: Whisk in the cornstarch until completely dissolved. Gradually add the milk by whisking constantly to avoid the formation of lumps.

3. Temper the Eggs: Whisk the egg yolks in another bowl. Temper the yolks, adding slowly a ladleful of the hot butterscotch mixture, whisking constantly. So, this prevents the eggs from curdling.

4. Combine and Cook: Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the filling thickens and bubbles. It will take around 5-7 minutes.

5. Finish with Flavour: Remove from heat and stir in the vanilla extract and salt. Strain the filling through a sieve if needed to ensure a silky texture.

6. Cool the Filling: Pour the butterscotch filling into the cooled pie crust. Smooth the top with a spatula and let it set in the refrigerator for at least 4 hours or overnight.

Step 3: Whip Up the Topping

1. Chill the Tools: Put the mixing bowl and whisk in the refrigerator for 15 minutes. Cold tools make for better whipped cream.

2. Whip the Cream: In the chilled bowl, beat heavy cream, powdered sugar, and vanilla extract at medium-high speed until soft peaks form. Don't overwhip it.

3. Top the Pie: Spread or pipe the whipped cream over the chilled butterscotch filling. You can get creative here- swirls, peaks or even a sprinkle of toffee bits for extra flair!

Tips for Success

• Room Temperature Ingredients: When making the filling, ensure your milk and eggs are at room temperature for smoother blending.

• Blind Baking: Don’t skip this step for the crust. A soggy bottom is no one’s favourite part of the pie!

• Storage: Store the pie in the refrigerator, covered loosely with plastic wrap, for up to three days.

Why You’ll Love This Pie

Every bite of butterscotch pie is a nostalgic journey with the creamy, buttery taste mixed with the right blend of sweetness. It's a perfect presentation-dense filling paired with the flakiest crust, with whipped cream that tops it off lightly and airily. It's indulgent-sounding but surprisingly simple to make.

So, the next time you’re in the mood for a dessert that wows, give butterscotch pie a try. Whether you’re serving it at a party or enjoying a slice with your afternoon coffee, it’s sure to bring smiles and maybe even a few recipe requests catered by Frosting By Feroze!