This Butterscotch Pie recipe features a buttery, flaky crust filled with velvety smooth butterscotch custard, creating a perfect balance of sweetness and warmth that will impress butterscotch and dessert lovers alike.
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
250 milliliters / 1 cup milk
350 milliliters / 1 1/2 cups heavy cream
230 grams / 1 cup + 2 1/2 tablespoons light brown sugar
80 grams / 4 large egg yolks
30 grams / 1/4 cup cornstarch
15 grams / 1 tablespoon butter
1/4 teaspoon sea or kosher salt
1/2 teaspoon vanilla extract
- For the pastry, 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.
- 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!
Recipe by Roamingtaste
- Calories: 401 grams per serve
Keywords: pie, holiday,