Description
Grandma Brown’s Butterscotch Pie is a classic, rich dessert featuring a flavorful brown butter and brown sugar custard filling set in a baked pie crust. Topped with fluffy whipped cream, this pie offers a creamy texture and deep, caramel-like butterscotch flavor, perfect for any occasion.
Ingredients
Scale
Filling
- 1/2 cup butter
- 1 cup brown sugar
- 1 1/4 cup milk
- 2 tbsp all purpose flour
- 2 large egg yolks
- 1/2 tsp vanilla extract
Pie Base and Topping
- 1 baked pie crust (9 inch)
- Whipping cream, for topping
Instructions
- Brown Butter: In a skillet, melt the butter over medium heat and cook until it turns a light golden brown color with a nutty aroma. This step is crucial to develop the signature butterscotch flavor of the pie.
- Add Brown Sugar and Milk: Stir in the brown sugar until dissolved, then gradually add the milk, mixing continuously to combine the ingredients smoothly.
- Combine Thickening Mixture: In a separate bowl, whisk together the all purpose flour and egg yolks until smooth. Slowly add this mixture to the skillet, stirring constantly to prevent lumps.
- Cook Until Thick: Continue cooking the custard over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Add Vanilla: Remove the custard from heat and stir in the vanilla extract for added flavor depth.
- Assemble the Pie: Pour the hot butterscotch filling into the pre-baked pie crust, spreading evenly.
- Chill and Serve: Allow the pie to cool, then refrigerate until fully set. Before serving, top with a generous amount of whipping cream for a light, airy finish.
Notes
- Brown the butter carefully to avoid burning, as this impacts the pie’s flavor.
- Use fresh eggs for the best custard texture.
- The pie must be refrigerated to set properly; chilling for at least 4 hours is recommended.
- For a richer filling, substitute whole milk with half-and-half or cream.
- Whipping cream can be sweetened with a bit of powdered sugar and vanilla if desired.
