Butterscotch Cream Pie
Preparing this classic dessert is a delightful experience, from the buttery aroma of the graham cracker crust wafting through your kitchen to the satisfying crunch of the whipped cream topping.
The velvety butterscotch filling, infused with a hint of vanilla extract, will transport your taste buds to a realm of pure bliss. Drizzled with a rich caramel sauce, this pie is a symphony of flavors that will make your family come running.
Whether you’re hosting a special occasion or simply craving a sweet treat, this foolproof recipe is sure to please. With minimal effort and maximum reward, you’ll be able to impress your loved ones with this delectable Butterscotch Cream Pie.
So gather your ingredients, put on your apron, and prepare to embark on a culinary adventure that will leave your taste buds singing!
Questions I get about this recipe:
Q: Can I use a different type of crust?
A: Yes, you can use a different type of crust, such as a chocolate graham cracker crust or a gluten-free crust. Just be sure to adjust the baking time slightly if you use a frozen crust.
Q: Can I make the filling ahead of time?
A: Yes, you can make the filling up to 2 days in advance and store it in the refrigerator. Just be sure to let it cool completely before pouring it into the crust.
Q: Can I use whole milk instead of heavy cream?
A: You can use whole milk instead of heavy cream, but the filling will be less rich and may not be as stable.
Q: Can I use artificial sweetener instead of sugar?
A: You can use artificial sweetener instead of sugar, but the filling will not be as sweet and may not set up as well.
Q: How do I keep the pie from getting soggy?
A: To keep the pie from getting soggy, be sure to let the crust cool completely before adding the filling. You can also place a piece of parchment paper or wax paper directly on the filling and then top it with the whipped cream. This will help to prevent the whipped cream from absorbing any moisture from the filling.
Q: How do I make sure the caramel sauce doesn’t harden too much?
A: To prevent the caramel sauce from hardening too much, store it in the refrigerator. Just be sure to warm it up slightly before drizzling it over the pie.
What you need to make this amazing butterscotch cream pie:
Ingredients:
For the Graham Cracker Crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
For the Butterscotch Filling:
1 ½ cups granulated sugar
¼ cup cornstarch
½ teaspoon salt
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1 cup heavy cream
2 tablespoons powdered sugar
¼ teaspoon vanilla extract
For the Caramel Sauce:
¾ cup granulated sugar
¼ cup unsalted butter
¼ cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla extract
How to make the pie:
Instructions:
Make the Graham Cracker Crust: Preheat the oven to 350°F (175°C). Grease a 9-inch pie plate.
Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Press the mixture into the bottom and sides of the prepared pie plate, using your fingers or the back of a spoon. Bake for 10-12 minutes, or until lightly golden brown. Let cool completely.
Make the Butterscotch Filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Bring to a simmer over medium heat, whisking constantly until the mixture thickens and comes to a boil.
Remove from the heat and whisk in the heavy cream, butter, and vanilla extract. Stir until the butter is melted and the mixture is smooth. Pour the filling into the cooled pie crust.
Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight.
Make the Whipped Cream Topping: In a medium bowl, whip the heavy cream until stiff peaks form. Gradually add the powdered sugar and vanilla extract, and whip until combined.
Assemble the Pie: Just before serving, spread the whipped cream evenly over the butterscotch filling. Drizzle the caramel sauce over the top of the pie.
Enjoy! Refrigerate the pie for at least 30 minutes before serving for optimal smoothness and flavors.
Printable Recipe:
Butterscotch Cream Pie
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Butterscotch Filling:
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
For the Caramel Sauce:
- ¾ cup granulated sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Make the Graham Cracker Crust: Preheat the oven to 350°F (175°C). Grease a 9-inch pie plate.
- Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Press the mixture into the bottom and sides of the prepared pie plate, using your fingers or the back of a spoon. Bake for 10-12 minutes, or until lightly golden brown. Let cool completely.
- Make the Butterscotch Filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Bring to a simmer over medium heat, whisking constantly until the mixture thickens and comes to a boil.
- Remove from the heat and whisk in the heavy cream, butter, and vanilla extract. Stir until the butter is melted and the mixture is smooth. Pour the filling into the cooled pie crust.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Make the Whipped Cream Topping: In a medium bowl, whip the heavy cream until stiff peaks form. Gradually add the powdered sugar and vanilla extract, and whip until combined.
- Assemble the Pie: Just before serving, spread the whipped cream evenly over the butterscotch filling. Drizzle the caramel sauce over the top of the pie.
- Enjoy! Refrigerate the pie for at least 30 minutes before serving for optimal smoothness and flavors.
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