Butterscotch Pie
Butterscotch Pie is a creamy dessert that you can make with mostly pantry staples. The filling is so delicious and it's topped with whipped cream and butterscotch syrup.
Servings: 12
Calories: 209kcal
Ingredients
- 1 9 inch Pie Crust unbaked
- 1 can Evaporated Milk 12 ounces
- 3/4 cup Brown Sugar
- 1/2 cup Cornstarch
- 3 Large Egg Yolks
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 2 Tablespoons Butter
- Butterscotch Syrup for serving
- Whipped Cream for serving
Instructions
- Bake the pie crust in a 9 inch pan based on the package instructions. Let it cool completely at room temperature.
- In a large pot, stir together the milk, brown sugar, cornstarch, egg yolks, vanilla extract and salt together. Heat over medium high heat, whisking constantly,
- Add in the butter and heat for 5-7 minutes until the butter melts and the mixture thickens. Stir constantly.
- Then remove the mixture from the heat. Pour into the cooled pie crust.
- Let the pie cool to room temperature and then chill covered for 6 hours or overnight.
- When serving, top with the whipped cream and drizzle the butterscotch syrup on top.
- Slice, serve and enjoy!
Notes
Refrigerate the leftovers for up to 3-4 days.
Nutrition
Calories: 209kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 208mg | Potassium: 128mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
