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.
- 2 Tablespoons butter
- 1 cup packed brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt omit salt if using salted butter
- 1 1/2 cups milk
- 1/2 cup cream
- 3 egg yolks beaten
- 2 teaspoons vanilla extract or bourbon
Home-made Whipped Cream:
- 1 cup heavy whipping cream, whipped or 1 tub cool whip 8 oz.
- 1/4 cup powdered sugar
- In a medium saucepan, whisk together brown sugar, salt, and cornstarch. Add the milk, cream, and the 3 beaten egg yolks and whisk it all together.
- Set pan over medium heat and bring mixture to a boil, whisking frequently. Once the mixture boils, set a timer for 1 minute, whisking constantly.
- Remove from heat and add butter and vanilla. Stir until melted.. When the butter has completely melted and is fully incorporated, 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.