then 
Add IMPERIAL SUGAR to Home Screen
Butterscotch Pie
Products Used
2
151
222
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.
Products Used
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.
Similar Recipes
Coconut Ice Cream Pie
Coconut Ice Cream Pie is a must try. Homemade coconut ice cream sits atop a delicious brown sugar and coconut crust for a frozen pie that's sure to...
0
59
45
Pear Almond Cream Tart
This pear tart with cream cheese, cinnamon and almonds explodes with flavor. A dessert that is truly a labor of love but worth every minute of...
1
64
61
Key Lime Tart
This easy Key Lime Tart has a sweet vanilla wafer crust, a tart key lime filling and it's topped with swirls of whipped cream and sprinkled with lime...
0
52
51
Coconut Custard Pie
This beach-inspired, tropical Coconut Custard Pie brings together a creamy, custard-like coconut filling with hints of vanilla and coconut rum encased...
0
2
0
Dairy-Free Sweet Potato Pie
For our gluten-free and vegetarian friends (and those who just can't tolerate dairy products), Chef Eddy has created a Dairy-Free Sweet Potato Pie...
0
37
41
Southern Classic Chess Pie
Southern Classic Chess Pie is one of the simplest pies to make; which may be why so many people adore this Southern classic. When made with standard...
0
87
41
I made this today with my own pie shell. Delicious and almost no-fail. I can tell this recipe has been tested.
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.