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