Butterscotch Cream Pie
An old fashioned bakeshop favourite, this Butterscotch Cream Pie boasts a melt in your mouth nutty crust that makes it extra special.
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.
Notes
You can use any type of crust for this pie, including pie pastry or graham cracker crust.
The instant vanilla pudding mix helps stabilize the whipped cream so it keeps longer without weeping.