Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch pie dish
- Saucepan
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Place the pre-made pie crust in the pie dish and set aside.
3. In a saucepan, melt the butter over medium heat.
4. Add the brown sugar and salt to the saucepan and stir until combined.
5. Add the heavy cream to the saucepan and stir until the mixture is smooth.
6. In a separate bowl, whisk together the cornstarch and water until smooth.
7. Add the cornstarch mixture to the saucepan and stir until the mixture thickens.
8. Remove the saucepan from heat and let it cool for 5 minutes.
9. In a mixing bowl, beat the eggs and vanilla extract together.
10. Slowly add the cooled butterscotch mixture to the mixing bowl, whisking constantly.
11. Pour the mixture into the pie crust.
12. Bake the pie for 35-40 minutes, or until the filling is set.
13. Let the pie cool to room temperature before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8.
Nutritional information:
Calories: 410
Fat: 24g
Saturated Fat: 14g
Cholesterol: 120mg
Sodium: 200mg
Carbohydrates: 45g
Fiber: 0g
Sugar: 36g
Protein: 4g
Substitutions for ingredients:
- Instead of a pre-made pie crust, you can make your own pie crust from scratch.
- You can use light brown sugar instead of dark brown sugar.
- You can use salted butter instead of unsalted butter.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add a pinch of cinnamon to the butterscotch mixture for a spiced flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Add chopped pecans or walnuts to the filling for a crunchy texture.
Tips and tricks:
- Make sure the butterscotch mixture has cooled before adding it to the eggs to prevent the eggs from cooking.
- To prevent the pie crust from getting too brown, cover the edges with foil while baking.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Top the pie with whipped cream, caramel sauce, or chopped nuts.
Pairings:
Serve the pie with a hot cup of coffee or tea.
Suggested side dishes:
Serve the pie with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the filling is too runny, increase the amount of cornstarch to thicken it.
- If the pie crust is getting too brown, cover the edges with foil while baking.
- If the pie is cracking on top, reduce the baking time or lower the oven temperature.
Food safety advice:
Make sure to refrigerate any leftovers promptly.
Food history:
Butterscotch is a type of caramel made with brown sugar and butter. It originated in Scotland in the early 19th century.
Flavor profiles:
This pie has a rich and sweet butterscotch flavor with a buttery and flaky crust.
Serving suggestions:
Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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