Butterscotch Cream Pie
When it comes to old fashioned desserts, butterscotch cream pie is one of the top five that dings loud in my thoughts. It’s the type of dessert you might find in a retro family restaurant or truck stop, covered in a dessert case with pieces disappearing by the minutes. What makes this particular recipe extra special is the unique crust. Rather than just a regular pie pastry or graham cracker crust, this one boasts a nutty short crust that melts in your mouth. It goes so famously with the cool, caramel like butterscotch filling and sweet whipped cream topping.
What Ingredients Do I Need for Butterscotch Cream Pie?
For this butterscotch cream pie, you will need:
- All purpose flour
- Sugar
- Walnuts or pecans
- Butter
- Milk
- Brown sugar
- Cornstarch
- Egg yolks
- Butter
- Vanilla extract
- Butterscotch or caramel extract (optiona)
- Heavy whipping cream (35%)
- Confectioner’s sugar
- Instant vanilla pudding mix (optional)
Can I Use Butterscotch Pudding Mix?
You absolutely can use a butterscotch pudding mix for the filling if you don’t want to make it from scratch, but it might not be as good. If you do go this route, you might want to find one that specifically says “pudding and pie filling mix” on the package. Otherwise, it might not set up firmly enough and your pie might flood when you slice into it.
Should I Use Dark or Light Brown Sugar for Butterscotch Cream Pie?
You can use either dark or light brown sugar when making this butterscotch filling. I prefer to use dark because it has a deeper caramel flavour, but light brown sugar will work just as well. My favourite brown sugar to use is demerara sugar because it has the most intense caramel notes, but it is sometimes more difficult to find. You can read more about the different types of brown sugars right here at Bigger Bolder Baking.
What is the Instant Vanilla Pudding Mix For?
Instant vanilla pudding mix is an optional ingredient you add to the whipped cream topping. Its purpose is to stabilize the whipped cream so it doesn’t weep as fast. For the 2 cups of heavy whipping cream used in the recipe, you only need about 2 tablespoons. Add it while whipping so it dissolves well and the cream will stay firm for a few days.
How Long Does Butterscotch Cream Pie Keep?
This butterscotch cream pie will keep for 3-4 days in the refrigerator. Use a cake cover to keep it from drying out or cover with plastic wrap.
Can I Freeze Butterscotch Cream Pie?
You can, but we recommend freezing without the whipped cream topping. Even though the pudding filling is sturdy enough to withstand freezing, the texture might change slightly when thawed so it’s not recommended. It might thaw into a slightly runnier consistency, though it will work if absolutely necessary. For best results however, make and serve your pie right away.
Got more questions about how to make this butterscotch cream pie? Drop it in the comments and we’ll answer them for you. I really hope you’ll give it a try soon, whether it’s for your next holiday, party or even just a weeknight dessert. And if you do make it, please rate it here on the blog and let us know how it turned out for you!
Check Out More Delicious Pie Recipes Here!
Butterscotch Cream Pie
Equipment
- 1 9 inch Pie plate
- Sauce pan
- Mixing bowls
- Electric beater
- Spatulas
- Whisk
- Pastry blender optional
- Plastic wrap
Ingredients
CRUST
- 1 cup all purpose flour
- 1 cup walnuts or pecans, finely chopped
- 3 tablespoons sugar
- ¼ teaspoon salt
- ½ cup butter
FILLING
- 2 cups milk
- 1 cup brown sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon butterscotch extract optional
WHIPPED CREAM TOPPING
- 2 cups whipping cream 35%
- 3 tablespoons confectioner's sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant vanilla pudding mix not custard powder
Instructions
FOR THE CRUST
- Preheat oven to 350℉/177℃. Grease a 9 inch pie plate with butter.
- In a mixing bowl combine all purpose flour, chopped nuts, sugar and salt. Using a pastry blender or your hands, cut in butter until the mixture resembles cookie dough.
- Press into bottom and up the sides of prepared pan. Chill in freezer for 15 minutes. Bake for 20-25 minutes or until lightly golden. Cool completely.
FOR THE FILLING
- In a medium saucepan whisk together ½ cup of the milk and brown sugar. Heat over medium until sugar is completely dissolved.
- Whisk together the remaining milk with cornstarch and salt in a bowl or large measuring cup. Add gradually to the brown sugar mixture and bring to a boil, stirring frequently. Cook on low for 1-2 minutes or until thickened.
- In a separate bowl beat egg yolks until smooth. Slowly whisk in about ¾ cup of the hot pudding mixture into the yolks, then add into the pot. Whisk constantly and cook on low for another minute. Remove from heat.
- Stir in butter, vanilla extract and butterscotch, if using. Cover pudding with a layer of plastic wrap so it is touching the surface to prevent a skin form forming. Cool pudding completely.
FOR THE WHIPPED CREAM TOPPING
- *CHILLING MIXING BOWL AND BEATERS WILL SPEED UP THIS PROCESS* Add whipping cream to chilled bowl and beat on low speed until it starts to thicken. Increase speed to high and add confectioner's sugar and vanilla. Add instant vanilla pudding mix, if using, and beat until stiff peaks form.
ASSEMBLY
- Spread filling into the crust evenly. Top pudding layer with dollops of whipped cream, then spread evenly to the edges. Chill pie for 2-4 hours before serving.