UPDATE: I’ve made this butterscotch pie recipe many times since posting, and it’s evolved over the years. Below are some photos that testify to that. I’ve also included a few tips.
First, the recipe is based on this one, but with some changes. For instance, I now prefer a whipped cream topping rather than meringue. Meringue is good too, but whipped cream tastes richer and more satisfying.
Second, I use half dark and half light brown sugar because the dark brown adds more flavor. Sometimes I use 2/3 dark and 1/3 light.
Third, warming the milk speeds things up, so I warm the milk in the microwave. I also use whole milk, as reduced fat just doesn’t keep this pie stiff.
Fourth, use European style butter if possible. You can use regular butter, but the European style makes the pie a little richer and more flavorful.
Finally, for the crust I recommend a plain pastry crust such as Best Ever Pie Crust as opposed to a graham cracker crust.
- 1 9 inch pie crust, homemade or store-bought, baked
- 3 large egg yolks, room temp
- 2 cups whole milk
- 4 tablespoons flour
- 1 big pinch salt
- 4 tablespoons butter, European style or Land o Lakes**
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- With a fork, mix the three egg yolks together in a small cup or bowl.
- In a large, microwave-safe glass measuring cup, warm the milk,
- In a second bowl, whisk flour with half of the warm milk, until smooth.
- Whisk the egg yolks and the salt into the milk/flour mixture, then whisk in the remaining cup of warm milk. Set aside.
- Place the butter in a saucepan and soften it a little over medium heat. Add the brown sugar and whisk or stir for about 2 minutes or until butter is melted and sugar has dissolved. Whisk the milk mixture into the saucepan. Continue whisking constantly over medium heat until mixture thickens and bubbles — this should only take 2-3 minutes. After big bubbles start to form, continue whisking for another 2 minutes.
- Remove from heat and stir in the vanilla. Lay a sheet of greased waxed paper directly over the top to prevent a skin from forming and let cool for about half an hour at room temperature.
- Transfer to the baked pie shell and chill thoroughly.
- Shortly before serving, prepare the whipped cream. In a chilled metal bowl using chilled beaters, beat the cream and sugar until stiff peaks start to form. Beat in the vanilla. Pipe around edges of the pie.