Butterscotch Pie Recipe

Pie crust: The base of the pie, which can be pre-made or homemade.

Brown sugar: Provides the signature butterscotch flavor with its deep, caramel-like sweetness.

Cornstarch: Used to thicken the pie filling, giving it a smooth and creamy texture.

Salt: Enhances the flavors and balances the sweetness.

Whole milk: Adds richness and creaminess to the filling.

Unsalted butter: Melts into the filling, adding a luscious texture and flavor.

Egg yolks: Contribute to the custard-like consistency of the filling.

Vanilla extract: Adds a hint of vanilla flavor, complementing the butterscotch.

When combining the brown sugar, cornstarch, and salt in the saucepan, make sure to whisk them thoroughly before adding the milk. This ensures that the dry ingredients are evenly distributed and helps prevent lumps from forming when the milk is added. Additionally, when tempering the egg yolks with the hot mixture, add the hot mixture slowly and whisk constantly to avoid curdling the eggs. This step is crucial for achieving a smooth and creamy butterscotch filling.

• pie crust - Substitute with graham cracker crust: Provides a different texture and a slightly sweeter flavor that complements the butterscotch filling.

• brown sugar - Substitute with white sugar with molasses: Mix 1 cup white sugar with 1 tablespoon molasses to mimic the flavor and moisture of brown sugar.

• cornstarch - Substitute with arrowroot powder: Acts as a thickening agent similar to cornstarch, but with a slightly different texture.

• whole milk - Substitute with evaporated milk: Adds a rich, creamy texture and enhances the butterscotch flavor.

• unsalted butter - Substitute with margarine: Provides a similar fat content and texture, though the flavor may be slightly different.

• egg yolks - Substitute with cornstarch slurry: Mix 1 tablespoon cornstarch with 2 tablespoons water for each egg yolk to thicken the filling without eggs.

• vanilla extract - Substitute with maple syrup: Adds a different but complementary sweetness and depth of flavor to the butterscotch filling.

• Allow the butterscotch pie to cool completely at room temperature before storing. This ensures that the filling sets properly and prevents condensation from forming inside the storage container.

• Once cooled, cover the pie with plastic wrap or aluminum foil. Make sure the wrap touches the surface of the pie to minimize air exposure and prevent a skin from forming on the butterscotch filling.

• Store the covered pie in the refrigerator. It will keep well for up to 3-4 days, maintaining its creamy texture and rich flavor.

• For longer storage, consider freezing the pie. First, place the cooled pie in the freezer uncovered for about 1-2 hours. This initial freezing step helps the filling firm up, making it easier to wrap without damaging the surface.

• After the initial freeze, wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps protect the pie from freezer burn and preserves its flavor.

• Label the wrapped pie with the date and contents, then return it to the freezer. The butterscotch pie can be frozen for up to 2 months.

• When ready to enjoy, thaw the pie in the refrigerator overnight. Avoid thawing at room temperature, as this can cause the filling to become too soft and potentially weep.

• For the best texture, serve the thawed pie chilled. If desired, you can refresh the crust by placing the pie in a preheated oven at 350°F (175°C) for about 10 minutes, then let it cool before serving.

• Preheat your oven to 350°F (175°C). Place the butterscotch pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 10-15 minutes or until warmed through. This method helps maintain the pie's texture and flavor.

• For a quicker option, use a microwave. Place a slice of butterscotch pie on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if needed. Be cautious not to overheat, as this can cause the filling to become too soft.

• If you prefer a more even reheating, use a toaster oven. Set it to 350°F (175°C) and place the butterscotch pie inside. Heat for about 10 minutes, checking periodically to ensure it doesn't overcook. This method is great for achieving a slightly crisp crust while keeping the filling warm.

• For a stovetop method, use a double boiler. Place the butterscotch pie in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or aluminum foil and heat for about 10 minutes, or until warmed through. This gentle method helps maintain the pie's creamy texture without drying it out.

• Oven: Used to bake the pie crust to a golden brown perfection.

• Saucepan: Essential for cooking the butterscotch filling and ensuring it thickens properly.

• Whisk: Helps in combining the brown sugar, cornstarch, salt, and milk smoothly without lumps.

• Mixing bowl: Useful for beating the egg yolks before incorporating them into the hot mixture.

• Spatula: Handy for stirring the mixture constantly to prevent it from sticking to the saucepan.

• Measuring cups: Ensure accurate measurement of ingredients like brown sugar, cornstarch, and milk.

• Measuring spoons: Necessary for precise measurement of salt and vanilla extract.

• Pie dish: Holds the baked pie crust and the butterscotch filling.

• Cooling rack: Allows the pie crust to cool evenly after baking.

• Refrigerator: Essential for chilling the pie to set the filling before serving.

Use a pre-made crust: Opt for a pre-made pie crust to save time on preparation and baking.

Measure ingredients ahead: Measure and prepare all ingredients before starting to streamline the process.

Microwave the milk: Warm the milk in the microwave before adding it to the saucepan to speed up the thickening process.

Use a whisk: A whisk helps blend ingredients faster and more smoothly than a spoon.

Cool quickly: Place the pie in the fridge to cool faster, reducing the waiting time before serving.