If you’re looking for a dessert that’s creamy, sweet, and perfect for any occasion, then you can’t go wrong with Butterscotch Pie. This classic dessert has been a favorite for generations, and for good reason! It’s easy to make, it’s affordable, and it tastes absolutely amazing. Whether you’re looking to impress your guests at a dinner party or simply want to treat yourself to something delicious, Butterscotch Pie is a perfect choice.
Who is this recipe for?
This recipe is perfect for anyone who loves sweet and creamy desserts. It’s also great for anyone who’s looking for an easy-to-make dessert that won’t break the bank. Whether you’re a seasoned baker or just starting out, you’ll be able to whip up this pie in no time.
What makes Butterscotch Pie great?
One of the things that make Butterscotch Pie so great is its simplicity. With just a few basic ingredients, you can create a dessert that’s rich and creamy, with a sweet and slightly nutty flavor. It’s also incredibly versatile – you can serve it on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream. Plus, it’s a crowd-pleaser, so you can be sure that everyone will love it!
Tips for Making Butterscotch Pie
To make sure your Butterscotch Pie turns out perfectly every time, here are a few tips to keep in mind:
- Make sure you cook the pudding until it’s thickened. This will help ensure that your pie sets properly.
- Use a good quality pie crust. You can make your own or use a store-bought crust, but make sure it’s sturdy enough to hold the filling.
- Chill the pie for at least two hours before serving. This will help it set properly and make it easier to slice.
Kitchen Equipment Needed
- Pie Dish
- Mixing Bowl
- Measuring cups and spoons
How to Store Leftovers
If you have any leftovers, you can store them in the fridge for up to 3 days. Just cover the pie with plastic wrap or foil to keep it fresh. You can also freeze the pie for up to 3 months, but make sure to wrap it well in plastic wrap and foil before freezing.
Recipe Swaps and Variations
If you’re feeling creative, here are a few recipe swaps and variations you can try:
- Use graham cracker crust instead of a traditional pie crust for a slightly different flavor and texture.
- Add a tablespoon of dark rum to the pudding for a boozy twist.
- Top the pie with chopped nuts or a drizzle of caramel sauce for extra flavor and texture.
Q: Can I make Butterscotch Pie without a pie crust?
A: Yes, you can! Simply pour the filling into a greased baking dish and bake it as directed.
Q: Can I use a different type of milk in this recipe?
A: Yes, you can use any type of milk you prefer, such as almond milk or coconut milk. Just keep in mind that this may affect the flavor and texture of the pie.
Q: Can I use a different type of sugar in this recipe?
A: You can use a different type of sugar, but keep in mind that it will affect the flavor and texture of the pie. Brown sugar gives the pie its signature butterscotch flavor, but you could use white sugar or a combination of white and brown sugar if you prefer.
Food and Drink Pairings
Butterscotch Pie is delicious on its own, but you can also pair it with a few different foods
- 1 baked pie shell
- 1 cup brown sugar firmly packed
- 3 tablespoons cornstarch
- 2 tablespoons flour
- 1/4 teaspoon salt
- 3 egg yolks
- 3 cups milk
- 1/2 stick butter or margarine
- 1 teaspoon vanilla extract
- 3 egg whites
- 1 tablespoon water
- 3 tablespoons sugar
- Bakery & Bread Dairy, Pantry
- In a medium saucepan, mix brown sugar, cornstarch, flour, and salt. Add 1 cup of milk and blend together.
- Add the remaining milk and cook over low heat until the mixture starts to thicken.
- Remove from heat and add a small amount of the mixture to the beaten egg yolks. Add the yolk mixture to the pudding and return to heat. Cook until thick.
- Add butter and vanilla extract and let the mixture cool for 10 minutes.
- Pour the filling into the baked pie crust.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, beat the egg whites and water until foamy. Add sugar and beat until stiff peaks form.
- Spread the meringue over the top of the pie, making sure to seal the edges.
- Bake the pie for 5 minutes or until the meringue is golden brown.
- Cool the pie and then refrigerate for at least 3 hours before serving.