Old Fashioned Butterscotch Cream Pie
Submitted by kalojeris
Old-fashioned butterscotch cream pie with a deep brown sugar custard, butter and vanilla finish, topped with fresh whipped cream. Classic American pastry-shop dessert from scratch.
YIELD
1 piePREP
10 minCOOK
30 minREADY
45 minOld-fashioned butterscotch cream pie made the proper way, with a from-scratch brown sugar custard cooked on the stovetop and a generous cloud of fresh whipped cream on top. No pudding mix, no shortcuts, just the deep caramel flavor that only real brown sugar can deliver.
The filling is essentially a pastry cream made with brown sugar instead of white, which is what makes it butterscotch rather than vanilla. The cornstarch provides the thickening structure, while the eggs add silky richness and the butter swirled in at the end gives the filling its signature glossy finish.
Tempering the eggs is the critical step that separates a great pie from a curdled one. Whisking some of the hot milk mixture into the cold egg mixture gradually raises the eggs’ temperature without scrambling them, then they can return to the pot safely.
Pressing plastic wrap directly against the surface of the cooling custard prevents a skin from forming. Skin on a butterscotch custard ruins the smooth pastry-shop texture you’re going for.
Pro Tips
Use a nonreactive saucepan (stainless steel or enameled). Aluminum reacts with the eggs and dairy, turning the custard greenish-gray.
Whisk constantly during the final cooking. The egg-thickened custard goes from smooth to scrambled in seconds if you stop stirring.
Let the custard cool to about 75°F (24°C) before pouring into the crust. Too warm and the crust gets soggy, too cold and it sets up too firm to spread.
Use truly cold heavy cream straight from the fridge for the whipped topping. Warm cream won’t whip to firm peaks.
Variations
Add a tablespoon of bourbon or scotch to the custard for a grown-up butterscotch flavor.
Sprinkle the whipped cream top with a pinch of flaky sea salt for a salted-butterscotch finish.
Substitute a graham cracker or chocolate cookie crust for a different base flavor.
Ingredients
Directions
Prepare and bake the crust.
To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat.
Place remaining ½ cup milk in a mixing bowl and whisk in cornstarch, then eggs.
Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture.
Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil.
Allow to boil, whisking constantly, for about 30 seconds.
Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl.
Press plastic wrap against the surface of the filling and chill until it is approximately 75F degrees.
Spread the cooled filling evenly in the cooled crust.
To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak.
Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk.
Spread the cream over the filling, making sure it touches the edges of the crust all around.
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