Betty Crockers Butterscotch Pie

Let’s Bake!

Step 1: Prepare the Crust

If using a homemade crust, bake according to your recipe. Let cool completely.

Step 2: Make the Butterscotch Filling

1. Whisk together brown sugar, cornstarch, and salt in a medium saucepan.
2. Gradually whisk in milk until smooth.
3. Cook over medium heat, stirring constantly, until thickened and boiling (5-7 minutes).
4. Reduce heat; cook 2 minutes more, stirring constantly.
5. Lightly beat egg yolks. Temper by whisking in 1/2 cup of the hot mixture, then return to saucepan.
6. Cook 2 minutes more, stirring constantly, until thick and smooth. Remove from heat; stir in butter and vanilla.

Step 3: Fill and Chill

1. Pour filling into the cooled crust, spreading evenly.
2. Cool to room temperature, cover, and refrigerate at least 4 hours, or until set.

Step 4: Whipped Cream Topping (optional)

1. Beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
2. Spread or pipe whipped cream onto the chilled pie.

Step 5: Serve and Enjoy!

Slice and serve chilled. Garnish with extra brown sugar or butterscotch chips, if desired.

Tips and Variations

Tempering Eggs: Tempering the egg yolks prevents scrambling. Slowly add hot mixture to the yolks before returning to the saucepan.

Flavor Boost: Use dark brown sugar for a richer butterscotch flavor. A graham cracker crust is also a delicious option!

Meringue Magic

For a butterscotch meringue pie, use leftover egg whites to make a meringue (beat with 1/4 cup sugar until stiff peaks form). Spread over the pie and bake at 350°F (175°C) for 10-12 minutes, or until golden.

Salted Caramel Delight

Add 1/4 teaspoon sea salt to the filling for a salted caramel twist.

Chocolate Decadence

Drizzle melted chocolate over the whipped cream for an extra special touch.

Frequently Asked Questions

Can I Make This Ahead?

Yes! Make the pie up to 2 days ahead. Refrigerate, covered, and add whipped cream just before serving.

How to Store Leftovers?

Store leftover pie in an airtight container in the refrigerator for up to 3 days.

Can I Use Evaporated Milk?

Yes, use the same quantity as whole milk for a richer filling.

Enjoy this timeless, creamy, and crowd-pleasing butterscotch pie! Happy baking!