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Betty Crocker's Butterscotch Pie Recipe

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4.2 from 86 reviews

  • Author: Sky
  • Total Time: 2 hours 20 minutes
  • Yield: 1 (9-inch) pie

Description

Betty Crocker's Butterscotch Pie is a luscious dessert featuring a rich, buttery brown sugar filling nestled in a flaky baked pie crust. This classic pie is easy to make with simple pantry ingredients and finished with whipped cream or meringue for a decadent treat perfect for any occasion.

Ingredients

Pie Crust

  • 1 9-inch pie crust (prepared for blind baking)

Filling

  • 6 tablespoons butter
  • 1 cup brown sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 3 egg yolks
  • 1 teaspoon vanilla extract

Topping (Optional)

  • Whipped cream or meringue

Instructions

  1. Blind bake the crust: Preheat your oven and bake the 9-inch pie crust according to package instructions or until fully cooked and golden. This ensures a crisp base for the filling without sogginess.
  2. Prepare brown sugar mixture: In a skillet over low heat, melt the 6 tablespoons of butter until it turns golden brown. Stir in 1 cup brown sugar and continue boiling the mixture until it becomes foamy, stirring constantly. Then stir in 1 cup boiling water and remove from heat.
  3. Mix dry ingredients and milk: In a separate saucepan, combine 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, and 1/2 teaspoon salt. Gradually stir in 1 1/2 cups milk to prevent lumps. Then add the brown sugar and butter mixture.
  4. Cook the filling: Cook the combined mixture over low heat, stirring constantly until it comes to a boil. Once boiling, continue to cook and stir for 1 full minute to thicken the filling.
  5. Temper the egg yolks: Remove the saucepan from heat. Slowly stir a small amount of the hot filling into the 3 egg yolks to temper and avoid scrambling. Then whisk this egg yolk mixture back into the saucepan with the filling.
  6. Finish cooking the filling: Return the saucepan to heat and boil the mixture for 1 more minute, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla extract for flavor.
  7. Cool and assemble the pie: Allow the filling to cool slightly, stirring occasionally to prevent a skin from forming. Pour the filling into the pre-baked pie crust.
  8. Chill or set the pie: Place the pie in the refrigerator and chill until set, approximately 2 hours. If you plan to top the pie with meringue instead of whipped cream, allow it to cool at room temperature for 2 hours and do not refrigerate before topping.
  9. Add topping and serve: Top the pie with whipped cream or meringue as desired. Serve cold and enjoy your creamy, buttery butterscotch pie.

Notes

  • Blind baking the crust is crucial to prevent sogginess when adding the moist filling.
  • Be patient when browning butter to achieve the nutty flavor that enhances the butterscotch taste.
  • Tempering the egg yolks prevents them from curdling and ensures a smooth filling.
  • If using meringue topping, the pie should be cooled at room temperature rather than chilled before serving.
  • Whipped cream topping should be added right before serving to maintain its texture.
  • Use a heavy-bottomed skillet and saucepan to prevent burning the sugar and filling.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://skysrecipes.com/betty-crockers-butterscotch-pie-recipe/