Description
This Butterscotch Pie is a silky, caramel-infused delight wrapped in a crisp graham cracker crust and topped with fluffy whipped cream and caramel drizzle—comfort food dessert at its best.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- 1 cup light brown sugar
- ¼ cup cornstarch
- ½ tsp salt
- 2½ cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1½ tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Caramel drizzle (optional)
- Crushed toffee bits (optional)
Instructions
- Prepare Crust: Combine graham crumbs, sugar, and butter. Press into dish and bake for 8–10 mins at 350°F.
- Cook Filling: Whisk brown sugar, cornstarch, and salt with milk in saucepan. Heat until warm.
- Temper Eggs: Slowly whisk hot milk into yolks, then return to pan and cook until thick.
- Flavor and Cool: Stir in butter and vanilla. Pour into crust and chill.
- Top and Serve: Whip cream with powdered sugar. Top chilled pie. Garnish with caramel and toffee.
Notes
Substitute crust or dairy ingredients as needed. Chill overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 412
- Sugar: 29g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 102mg
Keywords: Butterscotch Pie, Creamy Pie, Custard Pie