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




Kitchenware1 Heavy Saucepan
1 Whisk
1 Mixing Bowl
1 Hand Mixer/Beater
1 Spatula/Icing Spatula
butterscotch-cream-pie

Ingredients

    Pie Crust

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

    Pie Filling

    • 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)

    Topping

    • 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

      Pie Filling

      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.

      Whipped Topping:

      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)