Butterscotch Pie
A family favorite! This butterscotch pie recipe is perfect for Christmas or any special occasion. It's easy to make and always a hit with guests.
A family favorite! This butterscotch pie recipe is perfect for Christmas or any special occasion. It's easy to make and always a hit with guests.
- Carbohydrate 75.1663709675591 g
- Cholesterol 103.002916695959 mg
- Fat 17.6415416104775 g
- Fiber 0.545376283138667 g
- Protein 5.16536107215364 g
- Saturated Fat 8.84404893636552 g
- Serving Size 1 1 Serving (183g)
- Sodium 2497.91668168245 mg
- Sugar 74.6209946844205 g
- Trans Fat 1.32195812571919 g
- Calories 474 calories
Step-by-step
- Mix first three ingredients (brown sugar, corn starch, and salt) in saucepan
- Stir in milk and water
- Mix well
- Add butter
- Cook on medium heat
- Stir constantly until thick and bubbly (about 10 minutes by hand)
- Boil one minute
- Remove from heat
- Gradually add egg yolks *slowly pour and quickly blend the egg yolks into the pudding or they could boil and cook*
- Blend and boil for one minute, pudding will thicken quickly
- Remove from heat
- Blend in vanilla
- Pour into pie shell (preferably graham cracker pie crust)
- Refrigerate until solid
- Serve chilled
Tempering egg yolks requires precise execution during the transition from the stovetop because failing to whisk rapidly while pouring the hot liquid creates scrambled pieces instead of a smooth custard. Utilizing dark brown sugar introduces a higher molasses content than light brown sugar, which deepens the caramel undertones without requiring expensive specialty extracts. Standard granulated sugar will not yield the characteristic butterscotch flavor profile because molasses is chemically necessary to achieve that distinct toasted taste.
Dry cornstarch must be completely hydrated with cold liquid before applying heat to prevent lumps from forming in the base. Maintaining a medium heat setting ensures the starches gelatinize properly over the ten-minute cooking window without scorching the dairy solids on the bottom of the saucepan. Continuous agitation with a whisk prevents localized hot spots that ruin the texture of the filling.
Chilling the assembled pie for at least three hours allows the starch network to fully set before slicing. Incorporating real butter rather than hydrogenated substitutes provides clean dairy fats that solidify predictably upon refrigeration.
