Description
A silky, nostalgic butterscotch custard pie with deep brown-sugar richness, set in a crisp 9-inch pre-baked crust. Smooth, creamy, and perfect chilled for sharing.
Ingredients
- Brown Sugar: 1 1/2 cups
- All-Purpose Flour: 1/3 cup
- Whole Milk: 3 cups
- Egg Yolks: 4 large
- Butter: 3 tablespoons
- Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Pre-Baked Pie Crust: 1 (9-inch)
- Whipped Cream or Meringue (optional): for topping
Instructions
- Preheat Your Equipment: Make sure a 9-inch pre-baked pie crust is cooled and ready. Chill a mixing bowl if you plan to top with whipped cream later.
- Combine Ingredients: In a medium saucepan, whisk together 1 1/2 cups brown sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon salt until evenly combined. Gradually whisk in 3 cups whole milk until the mixture is smooth and free of lumps.
- Prepare Your Cooking Vessel: Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture begins to thicken and comes to a gentle simmer. Keep the heat steady to avoid scorching.
- Assemble the Dish: In a small bowl, lightly beat the 4 egg yolks. Temper the yolks by whisking a few spoonfuls of the hot milk mixture into the yolks, then slowly whisk the tempered yolks back into the saucepan to prevent curdling.
- Cook to Perfection: Continue to cook the custard over medium-low heat, stirring constantly, until it reaches a thick, pudding-like consistency that coats the back of a spoon. Remove from the heat and immediately stir in 3 tablespoons butter and 1 teaspoon vanilla extract until fully incorporated and glossy.
- Finishing Touches: Pour the hot butterscotch filling into the prepared 9-inch pre-baked pie crust, smoothing the top with a spatula. If using meringue, prepare and top now; if using whipped cream, chill the pie first then top before serving.
- Serve and Enjoy: Chill the pie in the refrigerator for at least 3 hours, preferably overnight, until fully set. Slice into 8 pieces and serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Notes
- Note: Whisk constantly while cooking to avoid lumps and prevent the custard from scorching.
- Note: Temper the egg yolks carefully to avoid scrambling them when adding to the hot mixture.
- Note: Chill thoroughly before slicing for clean, neat pieces.
- Note: For extra depth, add a pinch of cinnamon or a splash of half-and-half in place of some milk.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 360
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 150 mg
Keywords: butterscotch pie, Dolly Parton, Southern dessert, custard pie, holiday pie, brown sugar pie