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Brown Sugar Butterscotch Cream Pie
Melissa Hart

Brown Sugar Butterscotch Cream Pie

Real butterscotch starts with dark brown sugar and butter, not a yellow pudding mix. The filling should taste toasted and a little salty beneath the whipped cream. Keep the heat at medium; scorched milk turns the whole pie bitter.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 fully baked 9-inch All-Purpose Flaky Pie Crust cooled
  • 1 cup packed dark brown sugar
  • 1/3 cup cornstarch
  • 1/2 tsp kosher salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 4 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar

Method
 

  1. Whisk the brown sugar, cornstarch, salt, milk and egg yolks in a heavy saucepan until smooth.
  2. Cook over medium heat, whisking constantly and scraping the corners, until the custard boils.
  3. Boil for 1 minute, remove from the heat, and stir in the butter and vanilla.
  4. Pour into the crust, press parchment directly on the filling, and refrigerate for at least 5 hours.
  5. Beat the cream and powdered sugar to soft peaks and spread it over the chilled pie just before serving.