Description
A rich, creamy Southern classic with a silky butterscotch custard filling and flaky crust. Perfect for holidays or family gatherings.
Ingredients
- 1 pre-baked 9-inch pie crust
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 3 large egg yolks
- 2 ½ cups whole milk
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream or meringue, for topping
Instructions
- In a saucepan over medium heat, melt the butter and stir in the brown sugar until smooth and glossy.
- In a small bowl, whisk together the cornstarch, salt, and milk until fully dissolved.
- Slowly pour the milk mixture into the saucepan, stirring constantly, and cook until it thickens.
- In a separate bowl, whisk egg yolks. Gradually add some of the hot mixture to temper, then return all to the saucepan. Cook until the custard thickens.
- Remove from heat and stir in vanilla. Pour filling into the prepared pie crust.
- Allow the pie to cool, then top with whipped cream or meringue. Chill before serving.
Notes
For a deeper flavor, use dark brown sugar. The pie keeps well in the refrigerator for up to 4 days. Serve with coffee or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop, Baking
- Cuisine: American