You NEED This Easy Butterscotch Pie Recipe in Your Life!

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Hey everyone! Today I'm sharing this Easy Butterscotch Pie Recipe that my husband requested for his birthday, and since I'd never made the filling before, I decided it would be fun to give it try. The good news? Making the butterscotch filling might have seemed intimidating at first and I had to make the butterscotch twice, but this recipe turned out to be surprisingly easy to make and my husband loved it!
In this video, I'll be showing you how to whip up a decadent butterscotch pie using my trusty no-fail pie crust recipe, this is my go to for all my pies. We'll walk through the filling step-by-step, so you can achieve that perfect gooey center and creamy texture and hopefully learn from my mistakes so you don't have to make the butterscotch twice like I did. This pie is sure to be a crowd-pleaser, and maybe even become a new birthday tradition in your house too! Let's get baking!
Pie Crust Ingredients:
2 cups flour
2 tbsp sugar
½ tsp salt
¼ tsp baking powder
¾ cups cold lard, cubed
½ to ¾ cups ice cold water
1 tsp vanilla
1 egg
1 tsp water
Directions:
1. Preheat oven to 350°F.
2. In a bowl, mix flour, sugar, salt, and baking powder.
3. Add cold lard and vanilla, mix until crumbly.
4. Slowly add water until you get a sticky dough.
5. Flour your counter, knead dough until smooth.
6. Roll out dough, fit into a pie plate, trim edges, and press with a fork.
7. Beat egg and water, brush onto edges of pie shell.
8. Bake for 15 - 30 minutes until golden brown. Cool completely.
Butterscotch Filling Ingredient:
¾ cup sugar
¼ cup water
¼ cup heavy cream
½ tsp vanilla
½ cup dark packed brown sugar
⅓ cup corn starch
¾ tsp salt
1 cup heavy cream
2 cup whole milk
6 egg yolks
Directions:
1. In a small pot whisk together the ¾ cup of sugar with the ¼ cup water. Do not stir it while it is coming to a boil. Leave it on a medium to high heat until it turns a honey golden color, almost an amber color. Keep a very very close eye on it cause it will change from a golden color to a dark amber very fast and then it will taste burnt.
2. Once it's a honey golden color, remove it from the heat and very carefully and slowly whisk in the ¼ cup of heavy cream and vanilla. Keep whisking until it's smooth and not bubbling anymore. Then set it aside.
3. Separate your 6 eggs into whites and yolks. You will not be using the whites in this recipe.
4. Whisk your egg yolks until they look like they doubled in volume. (Basically whisk for 2 or 3 minutes)
5. In a large pot mix together the brown sugar, corn starch, salt, heavy cream and whole milk.
6. Bring the milk mixture to a boil and when it starts to thicken turn the heat to low and add the butterscotch you just made in the other pot.
7. Whisk it well, you'll see it change from a light beige color to a darker, creamier, butterscotch color. Remove from the heat.
8. Slowly add a scoop of the butterscotch mixture to the egg yolks whisking the whole time to temper the eggs. You'll keep doing this until almost ½ of the butterscotch pudding is mixed into the eggs.
9. Pour the egg mixture back into the large pot with the rest of the butterscotch and whisk it all together and return it to the stove top.
10. Bring it to a boil until it thickens.
11. Once it thicken pour it into your cooled pie shell and place plastic wrap on the surface of pie and put it in the fridge for 4 or more hours to let it set.
12. Decorate with whipped cream, cool whip or whatever you'd like on top of your butterscotch pie!
I hope you enjoyed this one! Happy Baking!
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