Butterscotch Pie
About this Recipe
By: Rachel
Butterscotch doesn’t get enough credit. Remember those Dilly Bars from Dairy Queen—vanilla ice cream with some sort of magical hard shell on the outside? When I was growing up, they came in chocolate, cherry, and butterscotch flavors. Chocolate was the most popular, but butterscotch was the best; rich and caramelly.
Butterscotch also had a certain cachet, at least to me, because I never actually knew what exactly it was. “Butter and Scotch,” other kids would tell me, confidently, but I wasn’t convinced. And what even was Scotch, anyway?
Truth be told, I was well into my thirties by the time I found a satisfactory answer to this question. Butterscotch derives its flavor from brown sugar and butter, though many recipes include cream, vanilla, and—like this recipe—Scotch or bourbon. And nobody can agree on where the term “butterscotch” came from.
It is one of those flavors that I would forget existed until I’d see it on a menu—warm butterscotch sauce over vanilla ice cream; salted butterscotch pudding with whipped cream—and then I’d have to order it.
Last year, I came across a recipe for the best butterscotch dessert I have ever had, a richly-flavored pudding from Sally’s Baking Recipes. I’m not naming names, but this pudding has been known to cause some very prim older ladies to lick their bowls when they thought nobody was looking. I have increased the number of egg yolks as well as the amount of cornstarch in Sally’s recipe to create a thicker pudding that will hold its shape when sliced as a pie.
The gingersnap crust is so easy to make, and a perfect match with the butterscotch. This pie is replete with the flavors of the festive season and wants to earn a place at your table during the fall or winter holidays.
Butterscotch Pie
Ingredients
Butterscotch Pie Filling
- 1 ½ cups (360ml) whole milk
- 1 cup (240ml) heavy cream or heavy whipping cream
- 5 large egg yolks
- ⅓ cup (40g) cornstarch
- ¾ cup (150g) packed dark brown sugar
- 3 tablespoons water
- ½ teaspoon salt
- 3 tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon vanilla
- 1 tablespoon Scotch or bourbon
- Optional: Whipped cream, for garnish
Gingersnap Crust
- 14 ounces (400g) gingersnap cookies, pulsed in a food processor to crumbs*
- 8 tablespoons (114g) salted butter, melted
- *You may have extra crumbs depending on the size of your pan; you may use these as decoration.
Step by Step Instructions
Step 1
- Combine the milk and cream together in a large measuring cup, and set aside.Whisk the egg yolks and cornstarch together until smooth, and set aside.
Step 2
- In a heavy medium pot, such as a Dutch oven, whisk the dark brown sugar, water, and salt together and allow to simmer over medium heat. Do not stir. Let it bubble for 5-6 minutes until caramelized.
Step 3
- Carefully and slowly (as it may splatter), whisk in the milk and cream mixture. Cook on medium heat until it begins to boil. Reduce the heat to medium-low.
Step 4
- Remove about ½ cup (120mL) from the mixture. In a slow and steady stream, whisk it into the egg yolk mixture to temper it. Now whisk the tempered egg yolks back into the pot with the filling mixture. Continuing to whisk, allow the mixture to cook for about one minute—it will bubble and thicken.
Step 5
- Remove from heat and whisk in the butter, vanilla, and Scotch. Transfer the mixture to a glass container and press a piece of plastic wrap directly onto the pudding to discourage a skin from forming. Allow to cool in the refrigerator for several hours or overnight. It will continue to thicken as it cools.
Step 6
- While the filling chills, make the pie crust. Preheat your oven to 325°F (160°C).Combine the gingersnap crumbs with the melted butter. Press the moistened crumbs into a pie or tart pan, using the bottom of a clean glass to pack the crumbs at the bottom of the pan, and your hands to pack and shape the sides.
Step 7
- Transfer the prepared pan to a lined sheet pan and bake for 8 minutes. Allow to cool fully.Assemble the pie as close to serving time as possible. Spoon the filling into the prepared crust, and garnish with whipped cream and gingersnap crumbs, or whole gingersnaps, if desired.
Beverage Pairing
By: Olivia
It may sound counterintuitive, but a dessert should be paired with an equally sweet wine! Explore options like Tawny Port, Madeira, or Sauternes. Each has nutty notes, with honeyed sweetness in Sauternes, caramel sweetness from Tawny Port, and toffee sweetness from Madeira. These will enhance the caramel richness of the butterscotch and warming spices from the crust.
