Classic Butterscotch Pie with Pecan Crust
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich and creamy homemade butterscotch pie with a simple, press-in pecan and brown sugar crust, topped with a generous layer of whipped cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 20 mins | 4 hours | One 9-inch pie |
🔪 Key Equipment
- 9-inch pie pan
- Medium saucepan
- Wire whisk
- Mixing bowl
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 stick (1/2 cup) | Butter | Melted |
| 1 cup | Flour | All-purpose |
| 1/4 cup | Brown Sugar | Packed |
| 1/2 cup | Pecans | Chopped |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Brown Sugar | Packed |
| 1/3 cup | Flour | All-purpose |
| 1/2 teaspoon | Salt | Standard |
| 2 cups | Milk | Whole milk preferred |
| 2 | Egg Yolks | Beaten |
| 1/2 teaspoon | Vanilla | Extract |
| 2 tablespoons | Butter | Unsalted |
| 1 cup | Heavy Cream | For whipping |
Instructions
For the Crust
- Preheat oven to 400°F.
- In a bowl, mix the 1 cup flour, 1/4 cup brown sugar, and 1/2 cup pecans. Add the 1 stick melted butter and combine until crumbly.
- Press the mixture firmly into the bottom and up the sides of a buttered 9-inch pie pan.
- Bake for 10 minutes until set. Let cool completely.
For the Filling
- In a saucepan, whisk together the 1 cup brown sugar, 1/3 cup flour, and 1/2 teaspoon salt. Gradually whisk in the 2 cups milk until smooth.
- Stir constantly over medium heat until the mixture thickens and comes to a rolling boil.
- Slowly stir a small amount of the hot mixture into the 2 beaten egg yolks, then pour the yolks back into the saucepan, stirring constantly. Cook for 2 more minutes.
- Remove from heat and stir in the 2 tablespoons butter and 1/2 teaspoon vanilla until the butter is melted and everything is smooth.
- Pour the hot filling into the cooled crust. Place plastic wrap directly on the surface and chill for at least 4 hours until completely firm.
- Before serving, whip the 1 cup heavy cream to stiff peaks and spread over the chilled pie.
💡 Make-Ahead & Storage: Store the baked and chilled pie covered in the refrigerator for up to 3 days.
Original Recipe Scan
