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…
- 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.
You can use vanilla extract if you want to substitute the maple syrup.
For extra Deep Dish or 2 pies - double recipe :)