Butterscotch pie is one of those timeless desserts that evokes a sense of warmth and nostalgia. With its smooth, creamy filling and decadent butterscotch flavor, it’s a treat that’s sure to please everyone at the table. Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step, ensuring a perfect butterscotch pie every time.
What Makes This Butterscotch Pie So Special?
This isn’t just any butterscotch pie recipe; it’s a culmination of years of baking and perfecting. The secret lies in the combination of high-quality ingredients and a slow-cooked butterscotch sauce that results in an unparalleled depth of flavor. Even baking novices will find this recipe easy to follow, and the end result will leave everyone thinking you’ve been secretly attending a pastry school.
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, chilled and cubed
- 1/4 cup (60ml) ice water
For the Butterscotch Filling:
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1/4 cup (4 tablespoons) unsalted butter, cut into pieces
- 1/4 cup (60ml) heavy cream
- 1/4 cup (60ml) whole milk
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
For the Whipped Cream Topping (optional):
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Equipment You’ll Need:
- 9-inch pie plate
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowls
- Rolling pin
- Parchment paper
- Pie weights or dried beans (for blind baking)
