Paula Deen Butterscotch Pie

Paula Deen butterscotch pie turns brown sugar, milk and egg yolks into a silky custard pie topped with butterscotch whipped cream, ready in 20 minutes plus chilling. Try this easy old-fashioned pie recipe for a holiday table or church supper, since it's no-bake, feeds 6 to 8 and tastes like Southern comfort food.

Whisk a little of the hot custard into the egg yolks before they go in the pot, because that tempers them gently. Skip it and the yolks scramble into little lumps that ruin the smooth filling.

Paula folds butterscotch morsels right into the whipped cream, so every spoonful of topping tastes of butterscotch, not just plain cream. The filling also needs a full chill before it goes in the shell, which keeps the crust crisp and the slices clean.

Paula Deen Butterscotch Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

480

kcal

A thick, silky brown sugar custard sets inside a flaky shell and wears a cloud of whipped cream dotted with butterscotch morsels. Chilling the filling first keeps the crust crisp and the slices neat.

Ingredients

• 1 1/2 cups brown sugar
  

• 1/2 cup all purpose flour
  

• 1 tablespoon cornstarch
  

• 1/2 teaspoon salt
  

• 4 cups milk
  

• 2 lightly beaten egg yolks
  

• 2 tablespoons Butter
  

• 2 teaspoons vanilla extract
  

• 1 (9 inch) pre-baked pie shell
  

• 1/4 cup plus more for topping butterscotch morsels
  

• 1 cup heavy cream
  

• 1/4 cup powdered sugar
  

Directions

• Cook the custard base: Add 1 1/2 cups brown sugar, 1/2 cup flour, 1 tablespoon cornstarch and 1/2 teaspoon salt to a large saucepan over medium heat. Slowly pour in 4 cups milk, stirring constantly until it thickens.
• Temper the yolks: Whisk a small amount of the hot mixture into 2 lightly beaten egg yolks in a separate bowl. Then whisk the yolks back into the saucepan so they don't scramble.
• Finish the filling: Stir in 2 tablespoons butter and 2 teaspoons vanilla extract. Let it cook for a few minutes more, then take it off the heat.
• Chill the filling: Pour the custard into a dish and refrigerate until it cools completely. Once it's cold, fill the pre-baked 9 inch pie shell.
• Whip the cream: Using a hand mixer, whip 1 cup heavy cream with 1/4 cup powdered sugar until light and fluffy. Then mix in 1/4 cup butterscotch morsels.
• Top and garnish: Spread the butterscotch whipped cream over the pie so it covers the filling. Scatter more butterscotch morsels on top before you slice.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a store-bought pie shell?

Yes, a store-bought shell works fine as long as it's fully pre-baked and cooled before you fill it. A cold shell and cold filling keep the crust from turning soggy.

How long does butterscotch pie keep in the fridge?

Covered, it holds in the fridge for about 2 days. The custard is best fresh, since the crust softens a little more each day.

Can I make butterscotch pie ahead of time?

You can cook and chill the filling a day ahead and keep it covered. Fill the shell and whip the cream the day you serve it, so the crust stays crisp.

Can I use light brown sugar or dark brown sugar?

Either one works, though dark brown sugar gives a deeper, more molasses flavor. Packed light brown sugar gives a milder butterscotch taste that most folks expect.

Why is my butterscotch filling lumpy?

Lumps usually come from the yolks cooking too fast or from milk added all at once. Pour the milk in slowly while stirring, and whisk a bit of hot custard into the yolks before adding them.