Ingredients
Scale
For the Pie Crust:
- 1 pre-baked 9-inch pie crust
For the Butterscotch Filling:
- 1 cup packed brown sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Place the pre-baked pie crust on a cooling rack.
- In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- In a small bowl, lightly beat the egg yolks.
- Slowly whisk about 1 cup of the hot mixture into the egg yolks to temper them.
- Pour the egg mixture back into the saucepan and cook for 2–3 minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla until smooth.
- Pour the filling into the baked pie crust and smooth the top.
- Cover the surface with plastic wrap and chill for at least 4 hours.
- For the topping, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread or pipe whipped cream over the chilled pie.
- Slice and serve cold.
PREP TIME & NUTRITION:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 35 minutes
- Servings: 8
- Calories: 410
- Net Carbs: 42g
- Fats: 24g
- Protein: 5g