Butterscotch Pie - Master Cookbook Recipe # 433

Name: Butterscotch Pie - Master Cookbook Recipe # 433
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 (one) 8-9 inch pie
Cuisine: Southern
Ingredients: 3/4 cup dark brown sugar, packed; 1/3 cup self-rising flour; 1/4 tsp salt; 4 large egg yolks; 1 can (12 oz) evaporated milk; 1/2 cup water; 1/4 cup salted butter; 1 tsp vanilla extract; The Base: 1 pre-baked 8 or 9-inch deep dish pie crust; 16 oz whipping cream; 1/2 cup powdered sugar; A pinch of nutmeg (optional)

This Butterscotch Pie is a deep, rich, and creamy delight. By using dark brown sugar and evaporated milk, you get that signature intense butterscotch flavor that pairs perfectly with a mountain of fresh whipped cream.

This is recipe #433 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 10 minTotal time: 20 min

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Ingredients

he Filling:
3/4 cup dark brown sugar, packed
1/3 cup self-rising flour
1/4 tsp salt
4 large egg yolks
1 can (12 oz) evaporated milk
1/2 cup water
1/4 cup salted butter
1 tsp vanilla extract
The Base: 1 pre-baked 8 or 9-inch deep dish pie crust
Whipping Cream Topping:
16 oz whipping cream
1/2 cup powdered sugar
A pinch of nutmeg (optional)

Instructions

Make the Filling
Whisk Dry Ingredients: In a microwave-safe bowl, whisk together the dark brown sugar and self-rising flour until well combined.
Combine Liquids: Add the salt, evaporated milk, and water. Whisk well, then add the egg yolks and whisk again until very smooth.
Microwave Cooking: Cook on High for 3 minutes. Remove and whisk thoroughly, making sure to scrape the bottom where the flour tends to settle.
Thicken: Return to the microwave for another 2 minutes on High. Continue cooking in 2-minute intervals, whisking in between, until the mixture is thick and glossy.
Finish: Whisk in the salted butter and vanilla extract until completely melted and incorporated.
Chill: Pour the filling into your pre-baked pie crust. Refrigerate until set.
Prepare the Topping
Whip: In a chilled bowl, beat the whipping cream and powdered sugar until stiff peaks form. Add a dash of nutmeg if desired.
Serve: Spread or pipe the whipped cream over the chilled pie before serving.

Notes

Tammy's Tips

The secret to a smooth filling is that first whisking session after 3 minutes; don't skip it, or you'll end up with flour lumps! For the best flavor, always use dark brown sugar instead of light to get a rich, molasses-undertone that makes butterscotch so special.