Butterscotch Pie
Butterscotch Pie requires approximately 45 minutes from start to finish. This dessert has 730 calories, 7g of protein, and 52g of fat per serving. For $1.39 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. 3 people have made this recipe an
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 8 servings the pie crust
- 1.5 cups sleeve of graham crackers
- 5 tablespoons butter
- 0.25 cup sugar
- 3 tablespoons butter
- 0.5 cup brown sugar or
- 1 cup heavy cream
- 1 cup percent milk
- 0.25 teaspoon salt
- 0.25 cup cornstarch
- 0.25 cup water
- 1 teaspoon vanilla
- 2 teaspoons scotch whiskey
- 8 servings the pie topping
- 1.5 cups heavy whipping cream
- 0.5 teaspoon vanilla
Instructions
- 1
First, the crust.
- 2
Place the graham crackers in a Ziploc bag, and with a rolling pin, crush them. My guy always comes around when it's time to do this, and does it for me. I think he likes it.
- 3
In a medium bowl, mix the graham cracker crumbs with the sugar.
- 4
Add the melted butter, and mix well.
- 5
Press the graham cracker mixture into a pie plate, and refrigerate for about a half hour.
- 6
Now, the filling! Melt the butter in a medium saucepan over low heat.
- 7
Stir in the brown sugar (and molasses, if you're using it). Keep the heat low, and stir until the brown sugar is all melted and bubbly.
- 8
Add 1/2 cup of the heavy cream, and stir until the brown sugar and butter are dissolved.
- 9
Stir in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.
- 10
Remove from heat, and let cool until lukewarm. I find this only takes about 10 minutes.
- 11
Mix together the cornstarch and water, and pour it into the pudding mixture.
- 12
Reheat over medium high heat, stirring constantly, until the mixture starts to thicken. It'll thicken fast with all that corn starch!
- 13
Turn heat to low, and continue to stir vigorously while keeping it at a good simmer for about a minute.
- 14
Remove from heat, and stir in the whiskey and vanilla.
- 15
Whiskey wasn't in my original Butterscotch Pudding recipe, but I love the addition for this pie. Gives it a little extra somethin' somethin'.
- 16
Pour the pudding mixture into the chilled pie crust.
- 17
Cover with plastic wrap and chill for at least two hours.
- 18
Ready for the topping? Whip the 1 1/2 cups chilled heavy whipping cream with the wire whisk attachment on your stand mixer (you can do this by hand, but it would be quite the workout).
- 19
Add the sugar and vanilla to the cream while it's whipping. It's ready when soft peaks form. Yum.
- 20
I'm stating the obvious, but remove the pie from the fridge and take off the plastic wrap.
- 21
Pile on the whipping cream. I like to spread it almost to the edges, but not quite - gotta give folks a glimpse of the actual pie yumminess!
- 22
If you want, garnish with a little shaved chocolate. I just took the carrot peeler to a Hershey bar.
- 23
Or leave it plain. Either way!
- 24
Enjoy!