Well I finally got around to it! 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 lovely!
What’s great about this 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.
It’s a very mellow butterscotch pudding. It’s not overpowering, but has just enough rich flavor to be noticed. It’s ultra 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…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, pie pie; you’ll love these too!
Marvelous Butterscotch Pie
- 1 Pie crust baked and cooled.
- 1 cup packed brown sugar
- 6 1/2 tablespoons cornstarch
- 2 cups whole milk or milk of choice
- 4 large egg yolks, slightly beaten
- ¼ teaspoon salt
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 Tablespoons butter cut into small cubes
Home-made Whipped Cream:
- 1 cup heavy whipping cream, whipped or 1 tub cool whip 8 oz.
- 1/4 Cup powdered sugar
- In a saucepan whisk together sugar, cornstarch and salt. Add milk and whisk mixture constantly to a full boil.
- When mixture bubbles and is thick remove from heat and pour 1/4 of mixture into egg yolks, whisk quickly.
- Pour yolk mixture back into saucepan and bring back to a full boil.
- Remove from heat and stir in butter and vanilla extract. Pour the butterscotch pudding into a bowl and chill over an ice water bath either in the sink or another bowl, stirring until pudding has cooled down a bit, 2 -3 minutes
- Cover with plastic food wrap and let sit 5 minutes.
- Transfer pudding into baked pie shell, cover surface with plastic wrap, and chill in refrigerator for 2 hours or overnight.
- 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.