Butterscotch Pie
By 
Yields:
8
Prep Time:
1 hr
Total Time:
7 hrs
Jump to recipeTop this insanely decadent pie with fluffy whipped cream, and—if you have extra time—homemade butterscotch sauce.
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Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/8 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/2 cup shortening, cut into chunks
- 1 1/2 tsp. white vinegar (or apple cider vinegar)
- 6 Tbsp. ice water (or as much as needed)
For the Filling
- 1 1/4 cups Dark brown sugar, packed
- 1/2 cup water
- 1/2 tsp. kosher salt
- 2 cups whole milk
- 1 cup heavy whipping cream
- 5 Tbsp. cornstarch
- 3 large egg yolks
- 6 Tbsp. butter, room temperature and cut into cubes
- 2 tsp. vanilla bean paste or 2 tsp. pure vanilla extract
For the Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
For the Butterscotch Sauce
- 3 Tbsp. butter
- 1/3 cup packed dark brown sugar
- 1/3 cup heavy whipping cream
- 1/2 tsp. kosher salt
- 1 tsp. pure vanilla extract
Directions
- Step 1Make the crust: In a large bowl, whisk together flour, baking powder, and salt. Gradually work shortening into flour with pastry cutter, 2 to 3 minutes, or until it resembles a coarse meal.
- Step 2Add white vinegar and 4 tablespoons ice water and toss mixture together gently. Continue adding ice water one tablespoon at a time until dough begins to come together and all the flour is moist. (You may need to add more than called for.)
- Step 3Wrap dough in plastic wrap, and press down to slightly flatten ball of dough for easier rolling later. Refrigerate if using within 24 hours; otherwise, freeze.
- Step 4When ready to use dough, remove from refrigerator or freezer and thaw, 15 to 30 minutes.
- Step 5Make the filling: In a large saucepan, combine sugar, water, and salt. Cook over medium heat for about 10 minutes, or until sugar is boiling and has turned into a deep caramel color. (The color will be dark from the start, so look for a bit of thickness and a caramel scent, but be careful not to burn.)
- Step 6Slowly add milk and heavy cream and bring to a low boil over medium-low heat. (Mixture may bubble and sizzle and caramel will seize, but it will smooth out as you whisk.)
- Step 7In a separate bowl, whisk together cornstarch and egg yolks. Slowly drizzle in about 1 cup hot caramel, whisking constantly to temper eggs. Whisk egg yolk mixture back into caramel and bring to a rolling boil. Boil until very thick, whisking constantly, 2 to 3 minutes.
- Step 8Remove from heat and whisk in butter and vanilla. Strain mixture through a fine mesh strainer to remove any lumps, then pour mixture into pre-baked pie crust.
- Step 9Press plastic wrap directly on top of pie to prevent skin from forming and refrigerate until firm, 6 hours, or up to overnight.
- Step 10Make the whipped cream: When ready to serve, add heavy cream and powdered sugar to bowl of electric mixer fitted with whisk attachment and whip until stiff peaks form. Spread on top of butterscotch filling.
- Step 11Make the butterscotch sauce: In medium heavy-bottomed saucepan over medium heat, melt butter. Add sugar, cream, and salt and whisk until well blended. Bring to a very gentle boil and cook, whisking occasionally, 5 minutes. Remove from heat and stir in vanilla. Drizzle over whipped cream. Once cool, store sauce in sealed jar or airtight container in fridge for up to two weeks.
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