Two Easy Butterscotch Pies
Creamy butterscotch pie with a rich caramel flavor, perfect for dessert lovers seeking a sweet, buttery treat suitable for family gatherings or special occasions.
Ingredients
Instructions
- Heat brown sugar and water to boiling point.
- Pour the mixture over sifted flour, cornstarch, and white sugar.
- Cook until the mixture thickens.
- Add slightly beaten egg yolks and cook for one minute longer.
Tips & Substitutions
For a richer flavor, you can substitute half of the brown sugar with dark brown sugar. Ensure to sift the flour and cornstarch well to avoid lumps in your filling. If you prefer a thicker filling, increase the cornstarch by one tablespoon. Use fresh eggs for the best results. This butterscotch pie filling can also be used in layered desserts, similar to how you might layer ingredients in a Buttermilk-Coconut Cream Pie.
Serving Suggestions
Serve the butterscotch pie chilled, topped with whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a delightful spread, consider serving it alongside slices of Leroy Cake for a sweet afternoon treat, or enjoy it as a comforting dessert after a meal.
Storage & Reheating
Store any leftover butterscotch pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for about 3-4 days. To reheat, slice the pie and warm individual pieces in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Two Easy Butterscotch Pies contains roughly 871 calories, with 1g protein, 140g carbohydrates, and 12g fat. Note that it is relatively high in sodium, at 520mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! Butterscotch pie can be made a day in advance. Just be sure to let it cool completely before refrigerating. This allows the filling to set properly, ensuring that the pie is easy to slice and serve. Just remember to add the whipped cream topping right before serving for the best texture.
What can I use instead of egg yolks?
If you're looking for an egg-free alternative, you can use a mixture of cornstarch and non-dairy milk as a thickener. Combine 2 tablespoons of cornstarch with 1/4 cup of non-dairy milk to replace one egg yolk. This will help achieve a similar consistency in your filling.
Can I freeze butterscotch pie?
Freezing butterscotch pie is not recommended as it can alter the texture of the filling. However, you can freeze the filling separately for up to 2 months. When ready to use, thaw it in the refrigerator overnight and then pour it into a pre-baked pie crust. Reheat and serve as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).