Description
A rich and creamy butterscotch pie with deep brown sugar flavor, silky custard filling, and a flaky crust, topped with whipped cream and crunchy pecans.
Ingredients
1/2 cup unsalted butter
1 cup brown sugar, packed
3 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pre-baked 9-inch pie crust
Whipped cream
1/2 cup chopped pecans
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir until smooth and bubbling.
- In a separate bowl, whisk together the egg yolks and cornstarch until fully combined.
- Gradually add the milk to the butter and sugar mixture, stirring constantly.
- Slowly pour the egg yolk mixture into the saucepan while whisking continuously to prevent lumps.
- Cook over medium heat, stirring constantly, until thickened to a pudding-like consistency, about 5 to 7 minutes.
- Remove from heat and stir in the salt and vanilla extract.
- Pour the filling into the pre-baked pie crust and let cool to room temperature.
- Refrigerate for at least 4 hours until fully set.
- Before serving, top with whipped cream and sprinkle with chopped pecans.
Notes
Use dark brown sugar for a deeper butterscotch flavor.
Add caramel drizzle or toasted coconut for variation.
A store-bought crust works well for convenience.
Store covered in the refrigerator for up to 3 days.
Serve chilled for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
