Butterscotch Cream Pie
Category
Dessert
Cuisine
American, Appalachian
Author:
Mountain Cookin’ with Missy
Servings
5
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
Ingredients
-
One 9" pre-baked pie crust or use a graham cracker crust
-
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)
-
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
Pie Crust
Pie Filling
Topping
Directions
Pie Filling
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)
Lower heat, cook for about 4 minutes, stirring constantly, till slightly thickened and smooth.
Remove from heat.
Add in butter, vanilla and maple extracts then stir till smooth. (2 tbsp softened unsalted butter, 1 tbsp vanilla, 1/2 tsp maple extract)
Pour the custard in the pre-baked pie shell. (One 9" pre-baked pie crust)
Let it cool for one hour, then refrigerate for 2-3 hours.
Whipped Topping:
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)
Spread on top of the cooled pie.
Optional: Sprinkle with toffee pieces, butterscotch chips or pecan pieces. (Toffee pieces, butterscotch chips or pecan pieces)
