Butterscotch Pie – Sally’s Baking Habit

Velvet-rich and deeply flavored do-it-yourself butterscotch pudding, fluffy whipped cream, and a flaky butter pie crust come collectively to make one unbelievable butterscotch pie. On this recipe, you’re constructing layers of taste beginning with caramelized sugar… which is at all times a superb approach to start a dessert! It might be useful to evaluation my tutorial on tips on how to blind bake pie crust earlier than getting began. This pie is an excellent make-ahead choice as a result of it wants time to arrange within the fridge.

It is a fully from-scratch butterscotch pie recipe. You gained’t discover any field pudding mixes or synthetic flavors hiding inside. Prepare for a blissful butterscotch expertise the place you’ll be able to actually style the do-it-yourself distinction.

However what does butterscotch style like? Butterscotch is like caramel, however its base is brown sugar, not common white sugar. Due to this fact, butterscotch has a richer, extra complicated taste than caramel. However we’re taking this a step additional and utilizing each caramelized white sugar (much like salted caramel sauce) and darkish brown sugar on this custard for an final caramel-butterscotch taste that can knock your socks off.

Right here’s Why You’ll Love This Butterscotch Pie

• 100% from-scratch dessert recipe, and you may style the distinction
• Creamy and wealthy butterscotch filling is a retro nostalgic delight
• Additional flaky, all butter pie crust that’s fully baked by way of
• Fluffy whipped cream topping
• Fantastic make-ahead dessert
• Choice so as to add a splash of rum

One style tester mentioned this pie tasted like a smooth do-it-yourself model of a Werther’s Authentic sweet, and that virtually sums it up!

4 Elements to Butterscotch Cream Pie

1. Baked Pie Crust Shell: Pie crust shell should be absolutely baked. When my workforce & I initially examined this recipe, we have been utilizing a pretzel crust. Whereas scrumptious, it *by no means* held form underneath this creamy filling. Each single one was crumbly and the pie items fell aside. I don’t suggest a crumb crust right here.
2. Butterscotch Filling: Much like my do-it-yourself butterscotch pudding, solely a bit sturdier so it holds a pleasant slice, and with an added factor of caramelized sugar for further taste.
3. Whipped Cream: Have you ever made my do-it-yourself whipped cream earlier than? It’s quite simple. As we speak we’re sweetening it with brown sugar, for further taste.
4. Salted Caramel Sauce: It is a easy combination of sugar, butter, heavy cream, and salt. I apply it to many, many desserts. It’s non-compulsory as a topping right here, however actually does take the flavour to the following stage. Make it in case you have time!

Just a few recipe assessments till we reached perfection:

Let me stroll you thru every layer, so that you’re absolutely ready if you’re able to make it. Listed below are all the substances you want:

First, Bake Your Pie Crust

It’s useful to evaluation my tips on how to blind bake pie crust tutorial. Blind baking a pie crust shell = baking it with no filling. Why will we do this? Effectively, in case you have a no-bake pie filling like banana cream pie or right this moment’s butterscotch pie, you want a baked pie crust.

Notice: You are able to do this as much as 3 days forward of time!

Begin with do-it-yourself pie dough, resembling my shortening/butter pie crust, or my all-butter pie crust (what I used within the pictured pie). To bake pie crust with no filling, you must weigh it down to assist forestall it from shrinking. I’m fairly loyal to these ceramic pie weights; they’re cheap and get the job achieved. You can too use dry beans. (Notice: You’ll want 2 packs of the pie weights for 1 crust!)

This baked pie crust shell is crisp, flaky, and prepared to your butterscotch filling.

The way to Make Butterscotch Filling

Should you’ve ever made coconut cream pie, mocha chocolate pudding pie, do-it-yourself dust pudding, or pastry cream, this course of will appear a bit acquainted. You’re cooking the combination on the range.

Mix darkish brown sugar, cornstarch, egg yolks, and entire milk. This combination provides taste, richness, and most significantly, thickens the filling. Set this apart.

• My #1 tip: Use darkish brown sugar as an alternative of sunshine brown sugar. In my recipe testing, I discovered gentle brown sugar is nice, however darkish brown sugar is nice.

Prepare dinner the sugar and water. Right here you may be caramelizing the sugar on the range, and it’s crucial step on this total recipe. Why? As a result of it develops the butterscotch taste. With out it, you’ll be consuming brown sugar pudding, not butterscotch pudding.

• Notice: This step could be difficult, so please comply with the cautious directions within the printable recipe beneath.

Slowly add the heavy cream to the caramelized sugar combination. And do that very, very slowly. Whisk your complete time. Don’t worry if the caramelized sugar combination clumps up. Simply preserve whisking as a result of it is going to ultimately come again collectively.

• Notice: I examined this recipe not less than 9 instances, and seven instances out of 9, the combination clumped. That’s regular. It ALWAYS comes again to collectively, I promise.

Add the egg yolk combination to the pot. Whisking always, pour the brown sugar/egg yolk combination into the pot. Hold whisking till the combination thickens and huge bubbles start to burst on the floor. This often takes about 5 minutes and taking the temperature is basically useful to measure doneness. The cooked combination is finished when it reaches 195°F (91°C) to 200°F (93°C). Use an instant-read thermometer to verify.

Take away from warmth and add the remaining substances. You want butter, salt, vanilla extract, and bourbon, rum, or scotch. Softened butter retains the pudding creamy and the final 3 are for important taste. You gained’t remorse the splash of alcohol, however if you wish to depart it out, use extra vanilla as an alternative.

The custard might be easy, wealthy, and silky. Take a look at the attractive shade it developed by way of your cautious cooking course of!

Let the filling cool for five minutes, give it a whisk, after which unfold into the baked pie shell.

Refrigerate, uncovered, for not less than 6 hours and as much as 2 days. Per the recipe beneath, cowl it tightly if refrigerating it for longer than 6 hours.

Should you’re in search of Thanksgiving pie recipes or hoping to make this pie for a particular celebration, you’ll be able to completely get it going forward of the large day!

Topping Your Butterscotch Pie

Proper earlier than, or as much as 1 hour earlier than, serving, prime the pie with do-it-yourself whipped cream. Use darkish brown sugar to sweeten it, for further butterscotch taste. You’ll be able to enhance it any which approach—a thick layer of whipped cream like this banoffee pie, or fairly and piped like this coconut cream pie.

Drizzle with salted caramel sauce, if desired. Now savor each flaky, creamy, silky, buttery chew because it melts in your mouth, since you deserve it. You made this all from scratch!

This recipe is a part of Sally’s Pie Week, an annual custom the place I share a handful of latest recipes that match into the pie/crisp/tart class. Be a part of the neighborhood beneath!

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Butterscotch Pie

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  Creator: Sally
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  Prep Time: 3 hours (consists of crust)
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  Prepare dinner Time: 40 minutes
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  Whole Time: 9 hours, 40 minutes (consists of chilling)
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  Yield: 1 9-inch pie
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  Class: Dessert
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  Technique: Baking
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  Delicacies: American

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Description

Velvet-rich and deeply flavored do-it-yourself butterscotch pudding, fluffy whipped cream, and a flaky crust come collectively to make one unbelievable butterscotch pie. On this recipe, you’re constructing layers of taste beginning with caramelized sugar. This recipe is an superior baking recipe. Learn by way of your complete recipe earlier than starting as a result of there are a number of totally different parts. It’s additionally useful to evaluation my tutorial on tips on how to blind bake pie crust. This pie is an excellent make-ahead choice as a result of it wants time to arrange within the fridge.

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Crust

Butterscotch Filling

Whipped Cream Topping

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Directions

1. At the least 2 hours forward, make the pie dough: Make and chill the pie crust dough by way of step 5 in both recipe. It wants to relax within the fridge for not less than 2 hours earlier than rolling out (subsequent step). The recipe makes 2 crusts, and also you solely want 1 for this pie, so save the opposite for one other pie. (Pie dough freezes properly!)
2. Roll out the chilled pie dough: On a floured work floor, roll out one of many discs of chilled dough. Flip the dough a couple of quarter flip after each few rolls till you’ve got a circle 12 inches in diameter. Rigorously place the dough right into a 9-inch pie dish. Tuck it in together with your fingers, ensuring it’s fully easy. To make a stunning thick edge, I don’t trim extra dough across the edges. As a substitute, fold the surplus dough again over the sting and use your arms to mould the sting right into a rim across the pie. Crimp the perimeters with a fork or use your fingers to flute the perimeters. (Assessment this tips on how to crimp and flute pie crust web page for those who want further assist with this step.) If dough is just too heat, fluting/crimping might be troublesome, so you’ll be able to at all times chill it within the fridge for five–10 minutes first. After fluting/crimping the perimeters, chill the pie dough within the fridge for not less than half-hour and as much as 5 days. Cowl the pie crust with plastic wrap if chilling for longer than half-hour. Chilling the formed dough helps forestall the crust from shrinking.
3. Whereas the crust is chilling, preheat oven to 375°F (190°C).
4. Blind bake the crust: Line the chilled pie crust with parchment paper. (It helps to scrunch up the parchment paper first with the intention to simply match it into the crust.) Fill with pie weights or dried beans. (Notice that you’ll want not less than 2 customary units of pie weights for this.) I wish to push the weights up towards the edges of the pie crust to assist guarantee the edges don’t shrink down. Bake till the perimeters of the crust are beginning to brown, about 15–16 minutes. Take away pie crust from the oven and punctiliously carry the parchment paper (with the weights) out of the pie. Prick holes all around the backside crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–quarter-hour, or till the underside has browned. Take away from the oven, and place on a cooling rack to chill earlier than filling. You’ll be able to blind bake the crust as much as 3 days forward of time. Cowl cooled crust tightly and refrigerate till able to fill. (Assessment this tips on how to par-bake pie crust web page for those who want further assist with this blind-baking step.)
5. Make the butterscotch filling: In a medium bowl (ideally with a pour spout), whisk collectively darkish brown sugar and cornstarch. Add in entire milk and egg yolks, and whisk till mixed; attempt to rid any giant brown sugar clumps. Don’t fear if the egg yolks separate a bit. It’ll all come collectively on the range. Set combination apart.
6. Place granulated sugar and water in a medium or giant stainless-steel saucepan (don’t use nonstick) and cook dinner over medium warmth. Whisk or stir till the sugar and water are mixed, after which cease stirring. Use a water-moistened pastry brush to brush down any sugar on the edges of the pan, to forestall it from crystalizing. Prepare dinner, choosing up and swirling the pan sometimes, till the sugar combination turns amber brown, about 5 to 7 minutes. Flip the warmth right down to low. Pouring very slowly, whisk in somewhat of the heavy cream. The combination will quickly bubble and steam, so use warning. Proceed slowly pouring within the remaining heavy cream somewhat at a time, whisking always. The cooked sugar syrup might clump up or stick with the underside of the pot. That’s fully regular and fantastic, simply preserve cooking and whisking. Don’t surrender! I promise it is going to come collectively.
7. As soon as all the heavy cream has been added and there aren’t any extra cooked sugar clumps, flip the warmth again as much as medium and whisk and cook dinner the combination for two minutes.
8. In a sluggish and regular stream, pour the brown sugar-egg yolk combination into the saucepan, whisking your complete time. Hold whisking till the combination thickens and huge bubbles start to burst on the floor, about 5 minutes, give or take. All stoves are totally different, so use an instant-read thermometer to verify doneness. The cooked combination is finished when it reaches 195°F (91°C) to 200°F (93°C).
9. Take away from warmth and whisk within the butter, salt, vanilla, and alcohol (or extra vanilla). Let the filling cool for five minutes, give it one other whisk, after which unfold it evenly into the baked pie shell. I exploit an offset spatula for this, however the again of a spoon works, too. (It’s not an excellent thick layer of filling, as a result of it’s so intensely flavorful.) The baked pie shell can both be fully cooled, or it could actually nonetheless be a bit heat. Simply ensure that it’s not piping scorching.
10. Refrigerate, uncovered, for not less than 6 hours and as much as 2 days. After 6 hours, cowl it with plastic wrap with the plastic wrap touching the floor of the pie to assist forestall condensation.
11. When able to serve, or as much as 1 hour earlier than serving, make the whipped cream: Utilizing a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, brown sugar, and vanilla extract on medium-high velocity till medium peaks kind, about 3 minutes. Medium peaks are between smooth/free peaks and stiff peaks and are the proper consistency for topping and piping on desserts. Pipe or unfold the whipped cream on prime of the pie. If desired, prime with a couple of drizzles of salted caramel sauce.
12. Slice and serve. Cowl leftovers and retailer within the fridge for as much as 5 days.

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Notes

1. Make Forward & Freezing Directions: The pie dough could be ready forward of time and saved within the fridge for as much as 5 days or within the freezer for as much as 3 months. There are many methods to make this recipe forward of time. See finish of step 2 and step 10. You’ll be able to freeze the pie after step 10. Be sure the filling is totally cool contained in the pie shell previous to freezing. Cowl with an additional layer of plastic wrap earlier than freezing. Freeze for as much as 3 months. Thaw within the fridge or on the counter previous to topping with whipped cream.
2. Particular Instruments (affiliate hyperlinks): Rolling Pin | Pie Dish | Pie Weights | Pastry Brush | Cooling Rack | Egg Separator | Whisk | Silicone Spatula | Medium Heavy Obligation Saucepan | Glass Mixing Bowls | Prompt-Learn Thermometer | Offset Spatula | Electrical Mixer (Handheld or Stand) 
3. Pie Crust: Each linked pie crust recipes make 2 crusts. You solely want 1 crust for this pie, so freeze the 2nd half for one more use or one other one-crust pie like pumpkin pie, pecan pie, or apple cranberry crumble pie.
4. Do I have to blind bake the pie crust if utilizing store-bought crust? Sure. Comply with the identical directions for blind baking.
5. Complete Milk & Heavy Cream: These are crucial for the custard to set correctly. I don’t suggest any substitutions.
6. Can I exploit a crumb crust as an alternative? When my workforce & I initially examined this recipe, we have been utilizing a pretzel crust. Whereas scrumptious, it *by no means* held form underneath this creamy filling. Each single one was crumbly and the pie items fell aside. The identical will occur with a graham cracker crust and subsequently, I don’t suggest a crumb crust right here.

Tailored from All Recipes with a number of modifications to accentuate the flavour