Quick Homemade Butterscotch Pie

24 Oct

Butterscotch pie is one of those things that reminds me of being a kid; chowing down on huge spoonfuls of creamy, pudding-ey, pie topped with way too much whipped cream. I was in heaven when my mom made this pie. It was also my Dad’s favorite. BUT The pie my Mom makes, isn’t this pie. The pie my mom makes is butterscotch pudding on a graham cracker crust. Simple and delicious.

After having said pudding pie all the time when I was younger, I decided to try to make some homemade butterscotch pie. I experimented over the years and every time the pie would turn out okay, but it was basically butterscotch pudding, in a pie crust. Not really worth ALL the extra work of making the butterscotch from scratch when it would turn out like the package stuff. Not only that but by the next day, the butterscotch starts to separate and gets kind of watery, which ends up ruining the crust! And if you’re dramatic like me, your whole life in general. After multiple pie ordeals, I had my mind made up, butterscotch pie was a cruel, cruel, unattainable, time consuming, mistress. For years, good butterscotch pie eluded me.

Finally, a few weeks ago, I came across this recipe from Very Best Baking.

I ended up making the recipe for Thanksgiving (in Canada eh!) While I was making it, I thought, this is WAY too easy. Store bought butterscotch chips? Really? I’m usually a purist and avoid using those types of ingredients but because of all my previous butterscotch pie fails, I decided I better give it a chance. I have to admit, this recipe turned out absolutely perfect. It isn’t pudding-ey at all, and the butterscotch flavor is great.

I adapted the recipe because we had a nut allergy, so I nixed the pecans and I also lowered the amount of corn syrup just cause I’m crazy like that. I also made a homemade all butter pie crust. All butter is super fiddly and never seems to look as nice as when you use lard, but the taste is incomparable.

Do it. Do it now. I know you want to.

Quick Homemade Butterscotch Pie:
Serves 10

1 unbaked Pie Crust (my all butter crust recipe is below)
1 1/3 cup Butterscotch Chips
1/2 cup Light Corn Syrup
3 Eggs
1 tbsp Flour
1/4 tsp Salt
Whipped cream for serving

Preheat your oven to 350 degrees and set the rack in the middle of the oven.

In a microwave safe bowl microwave the chips on medium power for about 1 minute, stirring halfway through. If they aren’t completely melted after the one minute, throw them back into the microwave for another 15 seconds. Repeat until completely melted.

Stir the corn syrup, eggs, flour and salt into the melted butterscotch. Add this mixture to the bowl of an electric mixer and mix until completely combined, about 1-2 minutes.

Pour into the pie shell and bake for 40-45 minutes. Allow to cool completely on a wire rack. The original recipe says to refrigerate until serving but I left mine at room temperature. Slice and top with whipping cream.

All Butter Pie Crust:
Makes two crusts

2 1/2 cups Pastry Flour
1 tsp Salt
1 tbsp Sugar
1 cup Cold Butter, cut into chunks
1/4 cup Cold Water

In a large bowl, whisk together the flour, salt and sugar. Using a pastry cutter, cut in the cold butter, until the butter is all cut down to the size of small peas. Using a wooden spoon, mix the dough while slowly adding the cold water and continue mixing just until it comes together.

Remove from the bowl to a clean floured surface and form into a disc. If you aren’t making the pie right away, you can wrap this in plastic wrap and refrigerate the dough until you’re ready to use it.

When you are ready to make your pies, grab two sheets of parchment or wax paper and stick the pastry disk between the two pieces. Using a rolling pin, carefully roll out the dough, turning the dough and the paper as you go. Remove one of the sheets of paper and place the dough (dough side down, obviously, not sure why I felt the need to tell you this) into the pie pan. Remove the top sheet of paper and using your hands, carefully lift and set the dough so it is lying flat against the bottom and sides of the pie pan. Cut off any excess pastry and if you’re fancy then you can crimp the edges to make it look pretty.

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4 Responses to “Quick Homemade Butterscotch Pie”

  1. Tina October 24, 2011 at 9:07 pm #

    I have never had a butterscotch pie, but it does sound like a delicious dessert. It looks easy enough to make and does not require a whole lot of ingredients, perfect for those busy days! Thanks for sharing this sweet treat.

  2. Anonymous October 25, 2011 at 3:04 pm #

    My butterscotch pies from scratch have been epic fails or not as good as a pudding mix thrown in a pie crust. Can't wait to try this…I too have given up on butterscotch pies.

  3. missdelish October 25, 2011 at 3:54 pm #

    Thank you Tina, yes it is SUPER easy and I've made it a few times now and it has always turned out perfect. If you use a store bought crust, you're looking at an hour including cooking time!! Perfect for if you need a desert in a pinch!

  4. Amanda October 28, 2011 at 12:04 am #

    I'm really intrigued by this pie! My mom has a divine chocolate baked pie recipe that I love and I think this is another great, unexpected flavor to add to my arsenal.

    I also find that a rest period for my dough helps to eliminate shrinking, word to the wise!

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