Marvelous Butterscotch Pie
Marvelous Butterscotch Pie! I tell you, it’s like no other and it’s one of the best pudding pies I’ve ever eaten. This is a mellow butterscotch pudding, it’s not overpowering, but has just enough rich flavor to be noticed. It’s so creamy smooth and the pie crust and whipped topping in each bite, makes you want to scarf down the whole thing ASAP. Trust me, I know…
Servings: 8 Servings
Calories:
Ingredients
Butterscotch Pudding Cream Pie
- 1 9 inch pie crust of choice pastry, graham cracker or cookie crust
- 2 cups milk of choice I used Unsweetened Almond Milk
- 1 cup brown sugar
- 3 egg yolks
- ¼ cup cornstarch
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream or Can use Cool Whip
- 1 cup heavy cream Can also use Cool Whip as a shortcut for fresh whipped cream
- ¼ cup powdered sugar
- Optional: butterscotch chips or caramel or butterscotch sauce on top
Instructions
Butterscotch Pudding Cream Pie
- In a medium-sized saucepan, whisk together the milk, brown sugar, egg yolks, cornstarch, and salt until mixed well on medium-high heat.
- Cook until the pudding is thick, stirring constantly for 5 minutes or so.
- Once the pudding has thickened, turn off the heat and add the vanilla extract and butter, mixing until the butter is melted.
- Pour the butterscotch pudding into the pie crust and place in fridge covered with saran wrap or foil.
- Top or pipe with whipped cream before serving or after pie has cooled.
- Pie can be stored in the fridge for up to 2-3 days.
Whipped Cream
- Using a hand mixer, whip together the heavy cream and powdered sugar until light and fluffy.
- Top or pipe with whipped cream before serving or after pie has cooled.
- Pie can be stored in the fridge for up to 2-3 days.