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Butterscotch Pie: The Ultimate Guide to Baking Perfection

  • Total Time: 300 minutes
  • Yield: 8 servings 1x

Description

Decadent butterscotch pie with a flaky homemade crust and rich, creamy filling. Top with whipped cream and butterscotch chips for the ultimate treat!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • ¼ cup cold vegetable shortening, cut into cubes
  • 5–7 tablespoons ice water
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed dark brown sugar
  • ½ teaspoon salt
  • 4 cups whole milk
  • ½ cup cornstarch
  • 2 teaspoons vanilla extract
  • 2 tablespoons butterscotch schnapps (optional)
  • 1 ½ cups heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Butterscotch chips for garnish

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
  2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and is no longer dry. Be careful not to overmix.
  4. Form the Dough: Gently gather the dough into a ball. Flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
  5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Rotate the dough as you roll to prevent sticking.
  6. Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
  7. Crimp the Edges: Crimp the edges of the crust using your fingers or a fork.
  8. Pre-bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown.
  9. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Prick the bottom of the crust with a fork. Return the crust to the oven and bake for another 5-10 minutes, or until the bottom is golden brown.
  10. Cool Completely: Let the baked pie crust cool completely on a wire rack before filling.
  11. Melt the Butter: In a large, heavy-bottomed saucepan, melt the butter over medium heat.
  12. Add Brown Sugar and Salt: Stir in the brown sugar and salt. Cook, stirring constantly, until the brown sugar is completely dissolved and the mixture is smooth.
  13. Gradually Add Milk: Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue to whisk until the mixture is smooth and well combined.
  14. Bring to a Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally.
  15. Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and ¼ cup of cold milk until smooth.
  16. Thicken the Filling: Slowly pour the cornstarch slurry into the simmering butterscotch mixture, whisking constantly. Continue to cook, whisking constantly, until the filling thickens to a pudding-like consistency.
  17. Remove from Heat: Remove the saucepan from the heat.
  18. Stir in Vanilla and Butterscotch Schnapps: Stir in the vanilla extract and butterscotch schnapps (if using).
  19. Cool Slightly: Let the filling cool slightly for about 5-10 minutes before pouring it into the baked pie crust.
  20. Pour Filling into Crust: Pour the warm butterscotch filling into the cooled baked pie crust. Spread it evenly to the edges.
  21. Cover and Chill: Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  22. Chill Bowl and Whisk: Place a metal mixing bowl and whisk in the freezer for about 15 minutes to chill them.
  23. Whip the Cream: Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
  24. Whip to Stiff Peaks: Using an electric mixer, whip the cream until stiff peaks form.
  25. Decorate the Pie: Once the pie is chilled and set, remove the plastic wrap. Spread the whipped cream evenly over the top of the pie.
  26. Garnish with Butterscotch Chips: Sprinkle butterscotch chips over the whipped cream.
  27. Slice and Serve: Slice the butterscotch pie and serve chilled.
  28. Storage: Store leftover pie in the refrigerator, covered, for up to 3 days.

Notes

  • Using cold ingredients for the crust is crucial for a flaky texture.
  • Don’t overmix the crust dough, as this will develop the gluten and result in a tough crust.
  • Blind baking the crust prevents it from becoming soggy.
  • A heavy-bottomed saucepan is important to prevent the butterscotch from scorching.
  • Whisk the butterscotch filling constantly to prevent lumps from forming.
  • Butterscotch schnapps adds a wonderful depth of flavor to the filling, but it’s optional.
  • Chilling the pie completely allows the filling to set properly.
  • Chill the bowl and whisk before whipping the cream for best results.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes

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Find it online: https://recipesrefreshing.com/butterscotch-pie/