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!
Amish Peanut Butter Cream Pie
Dark Chocolate Silk Pie! It’s Delectable!
Luscious Lemon Sour Cream Pie!
Marvelous Butterscotch Pie
Ingredients
- 1 Pie crust baked and cooled.
Filling
- 1 cup packed brown sugar
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 4 large egg yolks
- ¼ teaspoon salt
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 3 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
Instructions
- Combine brown sugar, flour, milk, egg yolks, maple syrup, vanilla and salt in saucepan.
- Cook over medium heat, (not high) gently whisking until mixture thickens and starts to boil until very thick, about 7 minutes.
- Remove from heat and whisk in butter, one piece at a time until melted.
- 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
- Transfer pudding into baked pie shell, cover surface with plastic wrap, and chill in refrigerator for 6 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.
Notes
My sweet grandma is obsessed with butterscotch anything! I love the addition of maple syrup!
Thank you so much Alexis. Your grandma would love this!!
OMG! This is an awesome pie! Its SO easy and delish! In a Pinterest search, I was looking for a “scratch” Butterscotch Pie recipe to make for some Jello pudding/coolwhip snobs, and even though Ive never made pudding from scratch, this looked simple enough. Wow – this is such a different, and more delicious, flavor than boxed butterscotch pudding, that even I have been converted into a snob (**wink, wink). This recipe has been printed and saved, because I would never want to be without it in my repertoire! Thank you for sharing…xoxo
Valerie! Ikr?! It really is so much better than the boxed and pretty easy to make. I’m so happy you went for it and made it and I loved hearing you are saving it for later times. Thanks so much for stopping by and letting me know. 🙂
I’m a little confused by the whipping cream being mentioned in the filling section, yet not mentioned in the instructions for the filling. Is there 2 cups of whipping cream in the filling or is it just one cup used for the whipped cream piped on top of the cooled pie? Can you clarify?
OMG! Thank you for pointing that out Kathleen! Updated to clarify that the whipping cream is only in the topping. This recipe recently got converted over with a new plugin and it seems to have messed this one up! 🙂
I wanted more filling so I doubled the recipe. Yes, it was delicious, but didn’t set up like a pie. The filling was quite thick when I poured it into the cooled crust, but was not firm at all and poured out all over the place when I cut the pie:( I am an accomplished baker and was embarrassed when I cut the first “slice” for my guests. I will give it another try without doubling the recipe this time. Great flavor, but my first attempt was not a pie at all.
I’m so sorry that happened to you! I really don’t know, but if I was to guess, maybe you didn’t cook the mixture long enough since you doubled it. I did this with an ice bath as well. Could be the butter, depending on the quality. Also overcooking or too high of heat can break it down. Ugh…so many things. Even a low-grade whipped cream can cause it to break down, but I would give it a try and see if any of these things might ring a bell why? Let me know how it turns out next time! 🙂