Butterscotch pie is a timeless dessert that has delighted taste buds for generations. This rich, creamy pie is known for its buttery caramel-like flavor, which comes from a perfect blend of brown sugar, butter, and vanilla. It’s a dessert that exudes comfort and nostalgia, often evoking memories of family gatherings and holiday dinners.
But why has butterscotch pie remained so popular? The answer lies in its simplicity and versatility. Whether served at a casual family dinner or a festive occasion, this pie is sure to impress. In this article, we will explore everything there is to know about butterscotch pie, from its history to the best recipes you can try at home.
What Exactly is Butterscotch Pie?
At its core, butterscotch pie is a custard pie flavored with a rich butterscotch filling. The filling is made by cooking brown sugar, butter, and cream together until they reach a smooth, caramelized consistency. This mixture is then thickened with eggs or cornstarch and poured into a pre-baked pie crust.
What sets butterscotch pie apart from other similar desserts, such as caramel pie, is the depth of flavor achieved by caramelizing the brown sugar. The result is a pie that is both sweet and slightly savory, with a complex flavor profile that’s hard to resist.
- Key Ingredients:
- Brown sugar
- Butter
- Heavy cream or milk
- Vanilla extract
- Eggs or cornstarch for thickening
- Pie crust (shortcrust or graham cracker)
These simple ingredients come together to create a dessert that’s rich, smooth, and utterly satisfying.
The Fascinating History of Butterscotch Pie
The origins of butterscotch pie can be traced back to the early 19th century, with the first recorded recipes appearing in cookbooks in the 1800s. The term “butterscotch” itself likely originated in England, where “scotch” referred to the process of cutting or scoring butter.
Butterscotch as a flavor became popular in the United States, particularly in the South, where butterscotch pie became a staple in many households. Over time, the pie evolved with various regional variations, each bringing its unique twist to the traditional recipe.
Interestingly, butterscotch pie has managed to remain relevant despite the changing dessert trends. Its enduring popularity is a testament to its appeal as a comfort food and its versatility in various culinary contexts. For more about the history of butterscotch, you can explore this detailed article that delves into its origins.
Today, butterscotch pie is enjoyed in many forms, from the classic version with a meringue topping to more modern takes that incorporate ingredients like chocolate or nuts. Regardless of the variation, the essence of the pie remains the same: a celebration of the rich, buttery flavor that only butterscotch can provide.
Butterscotch Pie: A Sweet Delight with a Crunchy Twist
Slice this luscious butterscotch pie and serve chilled, offering a perfect balance of sweet, buttery filling and a crunchy cookie crust that will delight your palate. Enjoy your creation!
Ingredients
For the Cookie Crust:
- 32 Speculoos/Biscoff cookies
- 6 tablespoons unsalted butter, melted
For the Butterscotch Filling:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 cup packed dark brown sugar
- 1/3 cup cornstarch
- 3/4 teaspoon fine salt
- 3 cups whole milk
- 1 tablespoon unsalted butter
For the Whipped Cream Topping:
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Crushed Speculoos cookies for garnish (optional)
Instructions
- Prepare the Crust:
- Heat your oven to 350°F (175°C).
- In a food processor, blitz the Speculoos cookies until you have fine crumbs. Pour in the melted butter and pulse until the mixture is well combined and moist.
- Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a flat-bottomed glass for an even layer.
- Bake for about 12 minutes, or until it starts to emit a delightful aroma. Allow to cool on a wire rack.
- Make the Filling:
- In a large bowl, whisk the egg yolks until smooth.
- In a small saucepan, dissolve the granulated sugar in 1/4 cup water over medium heat. Ramp up the heat to medium-high and cook until it turns a dark amber color. Remember, watch it closely to avoid burning.
- Carefully stir in the heavy cream to the caramelized sugar, then remove from the heat.
- In another saucepan, mix the brown sugar, cornstarch, and salt. Gradually stir in the milk and set over medium-high heat. Whisk continuously until it starts to boil.
- Slowly pour about a quarter of this hot mixture into the egg yolks, constantly whisking to prevent curdling. Add another quarter of the mixture, then return everything back into the saucepan.
- Cook over medium-high heat until it thickens like pudding, stirring constantly. Then, take off the heat and mix in a tablespoon of butter, whisking vigorously.
- Strain this mixture through a sieve directly into your pie crust, smoothing out the top. Cover with plastic wrap, touching the surface to prevent a skin from forming, and chill in the fridge for at least 6 hours.
- Whip the Topping:
- When ready to serve, beat the cold whipping cream with powdered sugar and vanilla until soft peaks form.
- Spread the whipped cream over the set pie. Sprinkle with crushed Speculoos cookies for an extra crunch, if you like.
