Butterscotch Cream Pie

Mountain Cookin’ with Missy

Servings

5

Cuisine

American, Appalachian

Category

Dessert

A delightful treat that I've enjoyed since I was child--Butterscotch Cream Pie


Kitchenware

  • 1 Heavy Saucepan
  • 1 Whisk
  • 1 Mixing Bowl
  • 1 Hand Mixer/Beater
  • 1 Spatula/Icing Spatula
Butterscotch Cream Pie

Ingredients

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    • One 9" pre-baked pie crust or use a graham cracker crust

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    • 1 ½ c packed brown sugar

    • 1/3 c self-rising flour

    • 2 ¼ c whole milk

    • 3 egg yolks slightly beaten

    • 2 tbsp softened unsalted butter

    • 1 tbsp vanilla

    • 1/2 tsp maple extract (my secret ingredient, but optional)

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    • 2 c heavy whipping cream

    • 2 tbsp powdered sugar

    • 1/4 tsp vanilla

    • Can use 8 oz container of whipped topping instead

    • Toffee pieces, butterscotch chips or pecan pieces

    Directions

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      1. In a heavy saucepan over medium heat, combine sugar, flour, milk, egg yolks and whisk till smooth and bring to a low boil. (1 ½ c packed brown sugar, 1/3 c self-rising flour, 2 ¼ c whole milk, 3 egg yolks slightly beaten)

      2. Lower heat, cook for about 4 minutes, stirring constantly, till slightly thickened and smooth.

      3. Remove from heat.

      4. Add in butter, vanilla and maple extracts then stir till smooth. (2 tbsp softened unsalted butter, 1 tbsp vanilla, 1/2 tsp maple extract)

      5. Pour the custard in the pre-baked pie shell. (One 9" pre-baked pie crust)

      6. Let it cool for one hour, then refrigerate for 2-3 hours.

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      1. Combine the cream, sugar and vanilla in a mixing bowl and beat on high speed till stiff peaks form. (2 c heavy whipping cream, 2 tbsp powdered sugar, 1/4 tsp vanilla)

      2. Spread on top of the cooled pie.

      3. Optional: Sprinkle with toffee pieces, butterscotch chips or pecan pieces. (Toffee pieces, butterscotch chips or pecan pieces)