Description
A silky butterscotch pie with a buttery graham cracker crust and whipped cream topping. Perfectly rich, creamy, and irresistible.
Ingredients
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1½ cups graham cracker crumbs
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1/3 cup granulated sugar
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6 tablespoons unsalted butter, melted
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1 cup brown sugar
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4 tablespoons unsalted butter
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2½ cups whole milk
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3 tablespoons cornstarch
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3 large egg yolks
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1 cup heavy cream
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2 tablespoons powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter until well mixed. Press firmly into a 9-inch pie dish and bake for 8–10 minutes. Let cool.
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In a saucepan, melt butter and brown sugar over medium heat, stirring until bubbling. Slowly whisk in milk and cook until smooth.
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In a bowl, whisk cornstarch, egg yolks, and a splash of milk. Temper with a little hot butterscotch mixture, then return to saucepan. Cook until thickened.
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Remove from heat and stir in vanilla and salt. Pour filling into cooled crust, smooth top, and refrigerate at least 4 hours or overnight.
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Whip cream with powdered sugar until soft peaks form. Spread or pipe over chilled pie before serving.
Notes
Chill the pie fully before serving for the best texture. Store covered in the refrigerator for up to 4 days. Garnish with shaved chocolate or caramel drizzle if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American