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!!
I finally made something butterscotch! Yay me!
This Marvelous Butterscotch Pie is something to write home about, especially after you've devoured it like a mad woman, with head in the fridge and huge forkfuls going in the mouth. Afterwards, I was just hoping no one was watching me in this act of barbaric pie-eating.
Yes, it was that bad. Still hoping no one saw me. But, can you blame me? It's so tasty!
What's great about this home-made pudding pie, is it's easy to make.
Pudding is not hard to make and home-made pudding beats all any pudding that comes in a box, whenever you have the chance to spare a few minutes (approximately 10 minutes to whip up) and make something so freaking good, you'll be like, "wth"!
"Why wasn't I making this before!? Am I insane?" (Yes, I talk to myself and this is verbatim what I was saying to myself and some people do consider talking to oneself, "insane", but then others say talking to oneself, refers to being "genius". So, I am going with the latter, thank you very much.)
So, back to this gorgeous 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 will definitely impress your family.
The pudding is ultra creamy smooth and paired with the pie crust and whipped topping in each bite, it makes you want to scarf down the whole thing ASAP. Trust me, I know...remember? I'm the one that was hoping no one was watching me, talking to myself <--- no, I'm not insane!
Here's the recipe! Enjoy!
If you love marvelous pie, you'll love these too!
Marvelous Butterscotch Pie
- 1 Pie crust baked and cooled.
- 3 Tablespoons butter room temperature
- ¾ cup packed brown sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt omit salt if using salted butter
- 1 ½ cups milk
- 1 cup cream
- 3 egg yolks
- 1 teaspoon vanilla extract
- Optional 1 tablespoon bourbon or rum for extra BAM flavor!
Home-made Whipped Cream:
- 1 cup heavy whipping cream, whipped or 1 tub cool whip 8 oz.
- ¼ cup powdered sugar
Marvelous Butterscotch Pudding
- Whisk the whole milk and heavy cream together. Set aside.
- Whisk the egg yolks and cornstarch together. Set aside.
- Whisk the brown sugar salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble about 5-6 minutes. It should be caramelizing at this point.
- Very slowly whisk in the milk and heavy cream mixture, so it doesn't splatter. Cook on medium heat until mixture begins to boil. Once boiling, remove about ½ cup of the mixture and, in a slow and steady stream, whisk into the egg yolks so they don’t scramble. Very slowly pour while you whisk the egg yolk mixture into the pan.
- Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until smooth.
- Transfer pudding into baked pie shell, cover surface with plastic wrap, and chill in refrigerator for 2 hours or place in 4 small bowls or jars.
To make the Whipped Topping:
- In large bowl, beat cream until soft peaks form, gradually adding the sugar during beating.
- Beat until nearly stiff peaks form.
- Top or pipe with whipped cream before serving or after pie has cooled.
- Pie can be stored in the fridge for up to 2 days.