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Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 4 egg yolks, lightly beaten
- 1/4 cup butter
- 1 teaspoon vanilla extract
- Whipped cream, for topping (optional)
- Pecans, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Press the unbaked pie crust into a 9-inch pie plate. Crimp the edges.
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute.
- Remove from heat. Gradually temper the egg yolks by slowly whisking about 1 cup of the hot milk mixture into the beaten yolks.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over medium-low heat, stirring constantly, until thickened. Do not boil.
- Remove from heat and stir in the butter and vanilla extract until the butter is melted and smooth.
- Pour the butterscotch filling into the prepared pie crust.
- Bake for 20-25 minutes, or until the crust is golden brown.
- Let the pie cool completely on a wire rack before slicing.
- Top with whipped cream and chopped pecans, if desired.
Notes
- For a richer flavor, use heavy cream instead of milk.
- If you prefer a firmer filling, add an extra tablespoon of cornstarch.
- Chill the pie for at least 2 hours before serving for best results.
- This pie can also be made with a pre-baked crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg