This fabulous butterscotch pie is made with a homemade brown sugar and egg filling and a whipped cream topping. I like this pie in a graham cracker crust, but you could also use a baked pastry crust or cookie crumb crust.
- 1 graham cracker pie shell, homemade or purchased
- 4 tablespoons unsalted butter, 2 ounces
- 3/4 cup light brown sugar, tightly packed, about 7 ounces
- 1 1/2 cups milk
- 1 cup heavy cream
- 5 tablespoons cornstarch, 1 1/2 ounces
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups cold whipping cream
- 2 to 3 tablespoons powdered sugar
Put the butter in a medium saucepan. Measure/weigh the brown sugar and set aside.
Put the milk and 1 cup of heavy cream in a bowl; set aside.
Put the cornstarch and salt in a deep bowl; set aside.
Put the egg yolks in a deep bowl; set aside.
Have the crust ready and a fine mesh sieve ready to strain the cooked pudding.
Put the saucepan with the butter over medium heat. Melt the butter then add the brown sugar.
Cook, whisking constantly, until the brown sugar has melted and begins to boil. Boil, whisking constantly, for 1 minute.
Add the milk and cream mixture to the brown sugar mixture and bring back to a simmer while stirring constantly.
Remove the hot mixture from the heat and pour about 1/3 cup into the cornstarch and salt mixture, whisking all the while to blend the hot mixture into the cornstarch. When the mixture is smooth, pour back into the saucepan and return to the heat. Bring back to a boil, whisking constantly.
Remove the saucepan from the heat and pour about 1/3 cup of the hot mixture into the egg yolks, whisking constantly until smooth and well blended.
Return the saucepan to the heat and bring back to a boil, stirring constantly. Boil, stirring, for about 1/2 minute.
Remove from the heat and stir in vanilla.
Put the hot mixture through a sieve and fill the pie crust. Immediately cover the surface of the pudding with plastic wrap, so it will have no air to form a skin.
Refrigerate for 2 to 3 hours, or until thoroughly chilled.
When the pie is thoroughly chilled, prepare the whipped cream topping.
Pour 1 1/3 cups cold whipping cream into a deep bowl. Beat until thickened, then add 2 tablespoons of powdered sugar; beat until stiff peaks form.
Spread or pipe the whipped cream over the pie, covering it completely to the crust edge.
The pie is best eaten the day it is made and topped with whipped cream, but it can be covered and stored in the refrigerator for up to 2 days.
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