Description
Silky butterscotch pie delivers creamy indulgence without turning on the oven. Rich caramel notes and smooth custard create a delightful dessert that entices with each luxurious spoonful.
Ingredients
Scale
Filling Ingredients:
- 1 package (3.4 ounces / 96 grams) butterscotch instant pudding mix
- 2 cups (480 milliliters) cold whole milk
- ½ cup (120 milliliters) heavy cream, whipped to soft peaks
Topping Ingredients:
- 1 cup (240 milliliters) heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Garnish Ingredients (Optional):
- Butterscotch chips
- Shaved chocolate
Instructions
- Craft a textured foundation by blending graham cracker crumbs with sugar and melted butter until uniformly crumbly.
- Press the mixture firmly into a 9-inch pie pan, creating an even layer that covers the bottom and sides completely. Use fingertips or a spoon to compact the crumbs tightly.
- Refrigerate the crust for approximately 30 minutes to solidify its structure.
- In a saucepan, whisk brown sugar, cornstarch, and salt until thoroughly integrated.
- Slowly incorporate milk, stirring continuously to create a smooth, lump-free mixture.
- Heat the mixture over medium temperature, maintaining constant stirring until it thickens and initiates gentle bubbling, which typically takes 5-7 minutes.
- Separately, whisk egg yolks in a small bowl. Carefully stream about half a cup of hot butterscotch mixture into the yolks, whisking vigorously to prevent curdling.
- Reintroduce the tempered egg mixture back into the saucepan, stirring consistently.
- Return to a boil and continue cooking for an additional two minutes to ensure proper thickening.
- Remove from heat and fold in butter and vanilla extract until the mixture achieves a silky, uniform consistency.
- Allow the filling to cool for 10-15 minutes, maintaining a lukewarm temperature.
- Gently pour the cooled filling into the prepared graham cracker crust, using a spatula to create a smooth, even surface.
- Let the pie rest at room temperature briefly before transferring to the refrigerator.
- Chill for a minimum of 4 hours, preferably overnight, to achieve optimal filling set.
- Prior to serving, embellish with a lavish layer of whipped cream and optional butterscotch chips for enhanced visual appeal and flavor complexity.
Notes
- Ensure graham cracker crumbs are finely ground for a smooth, compact crust that holds together perfectly.
- When tempering eggs, pour hot mixture slowly and whisk continuously to prevent scrambling and create a silky butterscotch filling.
- Chill pie thoroughly to achieve a firm, sliceable texture that won’t fall apart when serving.
- For a gluten-free version, substitute graham cracker crumbs with crushed gluten-free cookies or almond meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 340
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 80 mg