If someone were to ask you what your favorite pudding is, what would you say? How about Butterscotch Pie with a pudding center sitting inside a flaky pastry and topped with just enough cream to compliment. Butterscotch pudding is stellar, honestly and this filling comes together stat and is best made at least 1 day before serving or even 2 and kept in your refrigerator.
Why you'll love this
Easy crust
Minimal work is required with this crust which is flaky and a great compliment for that filling and can be made up to 2 days ahead without your filling!
Butterscotch Pudding filling
So the chocolate center in this cream pie is a sort of chocolate custard thanks to egg yolks which give this a thick silky texture when you cut into it.
Ingredients and substitutions for Butterscotch Pie
- Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here.
- Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
- Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
- Brown sugar: It just wouldn’t be butterscotch pie without the brown sugar. Light brown sugar gives our pie the traditional flavor, however, you could try and substitute with a mixture of half light and half dark brown sugar or half brown and half raw sugar. It is not recommended to completely substitute with a different sugar as this would affect the overall flavor, also, using less than the recommended amount is also not suggested as this will lead to a much subtler flavor.
- Milk: The base of that creamy butterscotch pudding is the milk with whole used here, however, you could definitely substitute in any creamy dairy free milk. Whole milk was used here as it works perfectly with the heavy cream. The weight in grams was 245 grams.
- Egg yolks: They help give a deep custard flavor to our pudding and contribute to the velvety texture with no recommendations for substitutions here.
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our pudding that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken.
- Heavy cream: Cream is traditionally used for a butterscotch sauce so this helps not only give us an authentic flavor to our filling, as well as a richness. The weight of the heavy cream is 341 grams.
- Vanilla extract: Vanilla extract acts as a flavor enhancer, without it we wouldn't have depth of flavor needed to make this pudding a stellar one.
See recipe card for quantities.
Equipment needed to make this
Mixing bowl: You'll need a medium mixing bowl for both the pastry and the pudding before cooking it.
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Fork: To pierce holes in your pastry before baking, you'll want to have a fork handy!
Greaseproof paper: To line your pastry before filling with baking beans.
Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.
Sieve: Sifting the cornstarch helps ensure your pudding is smooth without any lumps.
Saucepan: A small or medium saucepan will help you cook the pudding to thicken for that filling.
Whisk: You'll need a whisk to combine the pudding in the saucepan and cream - though could use an electric beater to whip the cream until it reaches soft peaks.
Hand or stand mixer: To whip the cream, though this can be done by hand.
FAQ's for the best Butterscotch Pie
What type of flour is best for pie in the UK?
Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
Can I substitute storebought pastry for homemade pie pastry?
You can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.
Can I make butterscotch pie ahead?
Definitely! This is a great make ahead without the cream topping and can remain perfect for up to 2 days before serving, however, once the cream topping has been added, you will want to serve it up within 6 hours.
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How to make Butterscotch Pie:
For the dough, place the flour and salt into a bowl and stir to combine.
Add the cubed butter and toss through the flour to coat completely in flour.
Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
Press firmly into a disc, wrap and refrigerate for 1 hour.
Preheat the oven to 220C/425F.
Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
Flipping the dough and adding a small sprinkle of flour, where necessary.
Roll the dough around your rolling pin and place into your pie dish.
Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
Return the dough to the fridge for 20 minutes to chill.
Remove, pierce with a fork all over.
Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes. Remove and allow to cool completely.
For the butterscotch filling, place the milk, cream and half of the brown sugar into a saucepan on medium heat until simmering and the sugar has dissolved. Remove from the heat.
Meanwhile, place the remaining brown sugar, egg yolks and cornstarch into a bowl and whisk until fluffy and pale, approximately 1 minute.
Gradually pour the hot cream mixture into the egg yolks and whisk to combine.
Return the custard to your saucepan on medium heat, whisking until thickened, approximately 3 minutes.
Remove from the heat and stir in the butter, salt and vanilla extract until the pudding is smooth.
Cover and place in the fridge to chill for at least 3 hours or preferably overnight.
Decorate the top of your pie with a little whipped cream.
Slice it up and serve
Dig in!
Butterscotch Pie
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: + chill time 4 hours 30 minutes
- Yield: Serves 10 1x
- Category: Pies & Tarts
- Cuisine: American, British
Description
Butterscotch Pie recipe brings us a butterscotch pudding within a flaky crust all topped off with soft whipped cream for a great pie that is perfect for special events or just because!
Ingredients
Dough
150 grams / 1 ¼ cups plain flour
¼ teaspoon sea or kosher salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / ¼ cup ice water
Butterscotch pudding
250 milliliters / 1 cup milk
350 milliliters / 1 ½ cups heavy cream
230 grams / 1 cup + 2 ½ tablespoons light brown sugar
4 large egg yolks
30 grams / ¼ cup cornstarch
15 grams / 1 tablespoon butter
¼ teaspoon sea or kosher salt
½ teaspoon vanilla extract
To serve
Whipped cream
Instructions
Dough
- For the dough, place the flour and salt into a bowl and stir to combine.
- Add the cubed butter and toss through the flour to coat completely in flour.
- Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
- Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
Press firmly into a disc, wrap and refrigerate for 1 hour. - Preheat the oven to 220C/425F.
- Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
- Flipping the dough and adding a small sprinkle of flour, where necessary.
Roll the dough around your rolling pin and place into your pie dish. - Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
- Return the dough to the fridge for 20 minutes to chill.
- Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry.
- Fill with baking beans or rice right up to the edges of your crust.
- Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes. Remove and allow to cool completely.
Butterscotch pudding
- Place the milk, cream and half of the brown sugar into a saucepan on medium heat until simmering and the sugar has dissolved. Remove from the heat.
- Meanwhile, place the remaining brown sugar, egg yolks and cornstarch into a bowl and whisk until fluffy and pale, approximately 1 minute.
- Gradually pour the hot cream mixture into the egg yolks and whisk to combine.
- Return the custard to your saucepan on medium heat, whisking until thickened, approximately 3 minutes.
- Remove from the heat and stir in the butter, salt and vanilla extract until the pudding is smooth.
- Cover and place in the fridge to chill for at least 3 hours or preferably overnight.
- Decorate the top of your pie with a little whipped cream.
- Slice it up and serve.
- Dig in!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 401 grams per serve
Keywords: pie, holiday
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