Butterscotch Pie – Sally’s Baking Dependancy

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

This can be 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 may really style the selfmade 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 advanced taste than caramel. However we’re taking this a step additional and utilizing each caramelized white sugar (just 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’ll style the distinction
• Creamy and wealthy butterscotch filling is a retro nostalgic delight
• Further flaky, all-butter pie crust that’s fully baked by means of
• Fluffy whipped cream topping
• Great make-ahead dessert
• Choice so as to add a splash of rum

One style tester stated this pie tasted like a comfortable selfmade 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 crew & I initially examined this recipe, we have been utilizing a pretzel crumb crust. Whereas scrumptious, it *by no means* held form beneath 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: Just like my selfmade butterscotch pudding, solely a bit sturdier so it holds a pleasant slice, and with an added aspect of caramelized sugar for further taste.
3. Whipped Cream: Have you ever made my selfmade whipped cream earlier than? It’s quite simple. Right now we’re sweetening it with brown sugar, for further taste.
4. Salted Caramel Sauce: This can be a easy combination of sugar, butter, heavy cream, and salt. I apply it to many, many desserts. It’s non-obligatory as a topping right here, however actually does take this dessert to the subsequent degree. Make it when you’ve got time!

A couple of recipe exams earlier than we reached perfection:

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

First, Bake Your Pie Crust

Begin with selfmade pie dough, comparable to my shortening/butter pie crust, or my all-butter pie crust (what I used within the pictured pie). To bake pie crust and not using a filling, you might want to 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 may as well 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 in your butterscotch filling.

How you can Make Butterscotch Filling

For those who’ve ever made coconut cream pie, mocha chocolate pudding pie, selfmade filth pudding, or pastry cream, this course of will appear a bit acquainted. You’re cooking the combination on the range.

Add the brown sugar/egg yolk combination to the pot. Whisking consistently, pour the brown sugar/egg yolk combination into the pot. Maintain whisking till the combination thickens and enormous bubbles start to burst on the floor. This normally takes about 5 minutes, and taking the temperature is admittedly useful to measure doneness. The cooked combination is completed when it reaches 195–200°F (91–93°C). Use an instant-read thermometer to test.

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

The custard shall be clean, wealthy, and silky. Take a look at the attractive colour it developed by means 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 a minimum of 6 hours and as much as 2 days. Per the recipe under, cowl it tightly if refrigerating it for longer than 6 hours.

For those who’re searching for Thanksgiving pie recipes or hoping to make this pie for a particular celebration, you may 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, high the pie with selfmade whipped cream. Use darkish brown sugar to sweeten it, for further butterscotch taste. You’ll be able to adorn 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!

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Butterscotch Pie

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  Writer: Sally
• Prep Time:3 hours (contains crust)
• Cook dinner Time:40 minutes
• Complete Time:9 hours, 40 minutes (contains chilling)
• Yield:1 9-inch pie
• Class:Dessert
• Methodology:Baking
• Delicacies:American

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Description

A luxuriously smooth and richly flavored homemade butterscotch pudding, complemented by airy whipped cream and a delicate flaky crust, unite to create an extraordinary butterscotch pie. On this recipe, you’re constructing layers of taste beginning with caramelized sugar. This recipe is an superior baking recipe. Learn by means of your complete recipe earlier than starting as a result of there are a number of completely different parts. It’s additionally useful to overview my tutorial on the best way to blind bake pie crust. This pie is a superb 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. No less than 2 hours forward, make the pie dough: Make and chill the pie crust dough by means of step 5 in both recipe. It wants to sit back within the fridge for a minimum of 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 effectively!)
2.  Begin by rolling out the chilled pie dough: On a floured surface, take one of the discs of chilled dough and roll it out. Flip the dough a couple of quarter flip after each few rolls till you may have a circle 12 inches in diameter. Fastidiously place the dough right into a 9-inch pie dish. Tuck it in along with your fingers, ensuring it’s fully clean. To make a beautiful 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 mildew the sting right into a rim across the pie. Crimp the sides with a fork or use your fingers to flute the sides. (Overview this the best way to crimp and flute pie crust web page when you want further assist with this step.) If dough is just too heat, fluting/crimping shall be troublesome, so you may at all times chill it within the fridge for five–10 minutes first. After fluting/crimping the sides, chill the formed pie crust within the fridge for a minimum of 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.  Pre-bake the crust: Place parchment paper over the chilled pie crust. (It helps to scrunch up the parchment paper first as a way to simply match it into the crust.) Fill with pie weights or dried beans. (Notice that you will want a minimum of 2 customary units of pie weights for this.) I prefer to push the weights up in opposition to the edges of the pie crust to assist guarantee the edges don’t shrink down. Bake till the sides of the crust are beginning to brown, about 15–16 minutes. Take away pie crust from the oven and punctiliously raise the parchment paper (with the weights) out of the pie. Prick holes everywhere in the backside crust with a fork. To achieve a glossy golden crust, apply an egg wash to the 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. (Overview this the best way to par-bake pie crust web page when you 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 complete 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’s going to all come collectively on the range. Set combination apart.
6. Place granulated sugar and water in a medium or giant chrome 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 stop it from crystallizing. Cook dinner, choosing up and swirling the pan often, till the sugar combination turns amber-brown, about 5 to 7 minutes. Cut back the warmth right down to low. Pouring very slowly, whisk in slightly of the heavy cream. The combination will quickly bubble and steam, so use warning. Proceed slowly pouring within the remaining heavy cream slightly at a time, whisking consistently. The cooked sugar syrup might clump up or persist with the underside of the pot. That’s fully regular, simply hold cooking and whisking. Don’t surrender! I promise it should come collectively.
7. As soon as all the heavy cream has been added and there are not any extra cooked sugar clumps, enhance the warmth again as much as medium and whisk and cook dinner the combination for two minutes.
8. In a gradual and regular stream, pour the brown sugar-egg yolk combination into the saucepan, whisking your complete time. Maintain whisking till the combination thickens and enormous bubbles start to burst on the floor, about 5 minutes, give or take. All stoves are completely different, so use an instant-read thermometer to test for doneness. The cooking process is considered finished once the mixture attains a temperature of 195–200°F (91–93°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 take advantage of an offset spatula for this, however the again of a spoon works, too. (It’s not a brilliant 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 make certain it’s not piping sizzling.
10. Refrigerate, uncovered, for a minimum of 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 type, about 3 minutes. Medium peaks are between comfortable/free peaks and stiff peaks and are the proper consistency for topping and piping on desserts. Pipe or unfold the whipped cream on high of the pie. If desired, high with a number 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 may 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 certain that 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 Responsibility 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. Entire Milk & Heavy Cream: These are crucial for the custard to set correctly. I don’t suggest any substitutions.
6. Can I take advantage of a crumb crust as a substitute? When my crew & I initially examined this recipe, we have been utilizing a pretzel crust. Whereas scrumptious, it *by no means* held form beneath 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