Description
This rich and creamy butterscotch pie has a smooth filling made from brown sugar, cornstarch, and egg yolks, topped with fluffy whipped cream for a perfect dessert that’s sure to satisfy your sweet tooth.
Ingredients
Scale
- 1 9-inch pie crust, baked
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- In a saucepan, combine brown sugar, cornstarch, and salt.
- Gradually stir in milk.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Remove from heat.
- In a small bowl, beat egg yolks.
- Gradually stir about 1 cup of the hot mixture into the beaten egg yolks to temper them, then return the egg mixture to the saucepan, stirring constantly.
- Cook for an additional 2 minutes, then remove from heat.
- Stir in butter and vanilla extract until smooth.
- Pour the filling into the baked pie crust and allow it to cool.
- Refrigerate for at least 2 hours before serving.
- Top with whipped cream just before serving.
Notes
- Make sure to gradually add the hot filling to the egg yolks to prevent them from cooking too quickly.
- You can use store-bought whipped cream or homemade whipped cream for topping.
- For extra flavor, you can sprinkle a bit of cinnamon or nutmeg on top of the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes