Butterscotch Pie is one of those old fashioned desserts you don’t see in restaurants any more for the most part. Neither my mother nor grandmother ever made it, so when I saw a recipe for it while scrolling through Smitten Kitchen (something I do pretty much on a daily basis), I decided I had to try it.
My grandson is staying with me for a while so we decided to make it together. He was excited to try it because a character in one of the video games he likes, Undertales, loves Butterscotch Cinnamon Pie. Deb’s recipe didn’t have cinnamon in it, so we just added a teaspoon. We loved making this together and hopefully we can do so more baking projects this summer. The pie, by the way, was delicious.
Butterscotch Pie
Ingredients
- For the crust:
- 1 1/4 cups all purpose flour
- 1 1/2 t granulated sugar
- 1/2 t table salt
- 1/2 cup cold unsalted butter, cut into chunks
- 1/2 cup ice water
- For the filling:
- 1/2 cup cold unsalted butter
- 1 3/4 cups light brown sugar
- 1/2 t salt
- 2/3 cup heavy cream, cold
- 1 T vanilla extract
- 1 t cinnamon
- 6 large egg yolks
Instructions
- Combine flour, salt and sugar
- Cut butter in with pastry blender or two knifes until the butter bits are pea sized
- Add the cold water (minus 1 t) and stir until large clumps form
- Knead the dough a few times. If it doesn’t come together add the last teaspoon of cold water
- Wrap in plastic wrap and refrigerate for an hour or two
- Heat oven to 400 degrees
- Roll out crust on floured surface to 13 inch circle shape
- Fold dough into quarters and transfer to 9 1/2 inch pie plate
- Crimp edges
- Freeze crust for 15 minutes, then dock all over with a fork
- Coat a piece of foil with non stick spray and press carefully into the crust, covering the edges
- Bake for 20 minutes then carefully remove the foil
- For filling:
- Melt butter in a heavy bottom saucepan over medium heat
- Add the sugar, cinnamon and salt, stir to combine
- Let simmer for 2 or 3 minutes, stirring constantly
- Whisk in the cream and remove from heat
- Let cool for 15 minutes, then whisk in eggs one at a time
- Whisk in vanilla
- Pour filling into crust
- Bake for 10 minutes at 400 then reduce heat to 300 and bake another 25 to 30 minutes or until there is only a slight jiggle in the center of the pie when moved
- Cool completely and then refrigerate
This is best stone cold from the refrigerator with a little whipped cream,or a lot of whipped cream, whatever floats your boat. I, of course, always opt for a lot of whipped cream.
XXOO,
RMW
My husband yearns for his grandmother’s butterscotch pudding. I might have to try this pie and see if it brings back sweet memories for him. Have fun with your grandson. Now he’ll have fond memories inviolving butterscotch!
Thanks, Barb.
I thought it turned out pretty good. My grandmother made lovely butterscotch pudding also. I’ll have to see if I have her recipe around here somewhere!
XXOO,
RMW
So tempting and delicious this pie looks. Loving the buttery filling inside with that flaky crust. Thanks for sharing this!
★★★★★
So tempting and delicious this pie looks. loving that buttery filling and the flaky crust!
★★★★★
Hi, I have a question about the eggs. Do you use whole eggs, or just the yolks?
Just the yolks! Thanks for picking up on that, Liz. I fixed the recipe.
RMW