Creamy Homemade Butterscotch Pie 🥧🍮
Ingredients:
1 pre-baked pie crust (store-bought or homemade)
For the Butterscotch Filling:
1 cup packed light brown sugar
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
4 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Whipped Topping:
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Instructions:
Prepare the Butterscotch Filling:
In a medium saucepan, combine the brown sugar and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps.
Bring the mixture to a simmer and cook, stirring frequently, until thickened (about 5-7 minutes).
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the yolks, whisking constantly to temper them.
Return the yolk mixture to the saucepan, continue to cook for another 2-3 minutes until thickened further.
Remove from heat and stir in the vanilla extract and salt.
Pour the filling into the pre-baked pie crust. Smooth the top with a spatula.
Chill the Pie:
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
Make the Whipped Topping:
In a large bowl, beat the heavy cream, sugar, and vanilla extract with an electric mixer until stiff peaks form.
Serve:
Spread or pipe the whipped cream over the chilled pie.
Garnish with additional butterscotch or a sprinkle of sea salt if desired.
Notes:
For a deeper butterscotch flavor, you can add a tablespoon of dark brown sugar.
Make sure to chill the pie thoroughly to ensure the filling sets properly.
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