Description
1 pre-baked 9-inch pie crust
1 cup brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup heavy cream (for topping)
1 tablespoon powdered sugar
Directions:
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
Gradually add the milk, whisking constantly to avoid lumps.
Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil.
Slowly pour a small amount of the hot mixture into the beaten egg yolks while whisking, then return the yolk mixture to the saucepan.
Continue cooking for 2 more minutes, stirring constantly, until thick and smooth.
Remove from heat and stir in the butter and vanilla extract.
Pour the butterscotch filling into the pre-baked pie crust and let it cool to room temperature.
Refrigerate for at least 2 hours until set.
Whip the heavy cream with powdered sugar until soft peaks form, then spread over the chilled pie before serving.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 2 hours 30 minutes (including chilling)
Kcal: 320 kcal per slice
Servings: 8 slices
