Butterscotch Pie

151

224

By Imperial Sugar

Prep Time:

15m

Bake/Cook Time:

10m

Yield:

One 9-inch pie

Plan for:

Chill 6+ hours

This classic Butterscotch Pie recipe was originally published in our vintage cookbook series, Homemade Good News. Butterscotch Pie is rich, sweet, and buttery, with a distinct caramel-like flavor from the brown sugar. The custard filling is smooth and creamy, with a slightly dense texture. The graham cracker crust provides a crunchy contrast to the smooth filling, making for a satisfying dessert. Butterscotch Pie is a delicious and comforting custard pie recipe that has been a classic go-to for generations.

El relleno cremoso y suave para esta tarta va a deleitar su paladar con sabores caramelos ricos.

Rate it yourself

Products Used

1 lb. Light Brown Sugar Box

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Butterscotch Pie

9-inch graham pie shell or standard pie shell
2 cups milk
1 1/4 cups Imperial Sugar Light Brown Sugar
4 large egg yolks, beaten
6 1/2 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons unsalted butter
2 teaspoons vanilla extract

Whipped Cream

3/4 cup heavy cream, very cold
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 375F. Pre-bake pie shell, regardless of if using pastry crust or graham cracker crust. Prepare as usual or follow manufacturer’s directions.
In a saucepan large enough to hold all ingredients, combine milk and 1 cup brown sugar and bring to a boil.
Meanwhile, place egg yolks in a separate bowl. Add remaining brown sugar and very rapidly whisk until well combined. Add cornstarch and salt and whisk until completely smooth.
Add one cup of boiling milk to egg yolk bowl and whisk rapidly. Pour bowl into boiling milk and whisk until thick bubbles form and custard has thickened. Thickening will happen very quickly. Continue to stir gently during the entire cooking period. Stirring too vigorously may cause the mixture to break down and thin out.
Remove from heat and do not whisk any longer, as this will break down this mixture and make it runny.
Add butter and vanilla and stir gently using a spatula or whisk. Once combined, pour into prebaked pie shell. Let set in refrigerator for 6 hours or overnight.
Just before serving, prepare whipped cream. Top with whipped cream just before serving, if desired.

Imperial Sugar Insight

Significantly overcooking thickened mixtures (like puddings, pies and cake fillings) may cause mixture to thin out as it cools, resulting in a runny baked pie.

Rate & Review

Mark Praigg

Mar 12, 2023

I made this today with my own pie shell. Delicious and almost no-fail. I can tell this recipe has been tested.

Cassie L.

Feb 12, 2013

My grandmother always made butterscotch pie and this one took me right back to her kitchen. The filling was so smooth and rich and incredibly simple to put together. I used a graham cracker crust but this would be wonderful in a traditional pie shell as well.

Tarta de Sirope de Caramelo

151

224

Por Imperial Sugar

Tiempo de preparación:

15m

Tiempo de cocción / cocción:

10m

Rendimiento:

un pastel de 9 pulgadas

El relleno cremoso y suave para esta tarta va a deleitar su paladar con sabores caramelos ricos.

Clasificación:

Califíquelo usted mismo

Products Used

1 lb. Light Brown Sugar Box

Extra Fine Granulated Pure Cane Sugar Bag

Ingredientes

Masa galleta Graham de 9 pulgadas o masa de tarta regular
1 1/4 taza Imperial Sugar Azúcar Morena Clara
o 5 bolsitas Redi-Measure Imperial Sugar Azúcar Morena Clara
6 1/2 cucharadas maicena
1/2 cucharadita sal
2 tazas leche
4 yemas huevo grande, batidas
2 cucharadas mantequilla sin sal
2 cucharadas vainilla

Crema batida (Chantilly):

3/4 taza crema, bien fría
1 cucharada Imperial Sugar Azúcar Granulada Extra Fina
1 cucharadita vainilla

Direcciones

Precaliente el horno a 375F. Los mejores resultados se obtienen horneando previamente la cáscara de pastel Graham. Si se usa una base de pastel estándar, también es necesario hornear previamente. Prepárese como de costumbre o siga las instrucciones del fabricante.
En una cacerola lo suficientemente grande para contener todos los ingredientes, combine la leche, 1 taza de azúcar morena o 4 paquetes Redi-Measure y deje hervir.
Mientras tanto, coloque las yemas de huevo en un recipiente aparte, agregue el azúcar morena restante y bata muy rápidamente hasta que estén bien combinadas. Agregue la maicena y la sal y bata hasta que esté completamente suave.
Agregue aproximadamente una taza de leche hirviendo al tazón de yema de huevo y bata rápidamente. Vierta el tazón en la leche hirviendo y bata hasta que se formen burbujas espesas y las natillas se hayan espesado. El engrosamiento ocurrirá muy rápidamente.
Retirar del fuego y no batir más, ya que esto romperá esta mezcla y la hará líquida.
Agregue la mantequilla y la vainilla y revuelva suavemente con una espátula o batidor. Una vez combinado, vierta en la base para tarta precocida. Deje reposar en el refrigerador durante 6 horas o toda la noche.
Justo antes de servir, prepare la crema batida. Cubra con crema batida justo antes de servir, si lo desea.

Imperial Sugar Insight

Significantly overcooking thickened mixtures (like puddings, pies and cake fillings) may cause mixture to thin out as it cools, resulting in a runny baked pie.

Calificar y Reseñar