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Butterscotch Pie with Rich Caramel Flavored Pudding Recipe

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★★★★★

5 from 82 reviews

This exquisite Butterscotch Pie features a flaky homemade pie crust filled with a rich and creamy butterscotch pudding, topped with Chantilly cream, leftover butterscotch sauce, and shaved chocolate. The pie combines the buttery, caramelized flavor of butterscotch with a smooth texture that makes it a perfect dessert for any occasion.

Ingredients

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Pie Crust

  • 190 g All purpose flour
  • ¼ teaspoon Salt
  • ½ tablespoon Granulated sugar
  • 113 g Unsalted butter (82% fat, very cold)
  • 60 g Water (very cold)
  • 15 g Apple Cider vinegar

Butterscotch Pudding

  • 220 g Brown sugar
  • 55 g Unsalted butter (82% fat at room temperature, for butterscotch)
  • 230 g Heavy cream (36% fat)
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 480 g Whole milk (3% fat)
  • 4 Egg yolks (room temperature)
  • 45 g Corn starch
  • 55 g Unsalted butter (82% fat at room temperature, for pudding finish)

Decoration

  • Freshly whipped Chantilly cream
  • Leftover butterscotch sauce (2–3 tablespoons reserved)
  • Shaved chocolate

Instructions

  1. Prepare Pie Dough: In a large bowl, combine flour, sugar, and salt, then chill in the freezer for 5-10 minutes. Cut cold butter into small chunks and chill along with measured water and vinegar.
  2. Mix Dough: Add cold butter to the flour mixture and rub between fingers until coarse sand-like texture with some larger butter pieces remains for flakiness. Gradually add the cold water and apple cider vinegar, stirring until the dough just comes together without being sticky or dry.
  3. Form Dough Disk: Turn dough onto a lightly floured surface, gently bring together without kneading, shape into a disk, wrap in plastic, and refrigerate at least 2 hours.
  4. Lamination (Optional for Extra Flakiness): Remove dough from fridge, let soften slightly but stay cold. Roll into a rectangle, fold left half over right, bottom half over top, and again in half to create eight layers. Wrap and refrigerate another 2 hours.
  5. Roll Out Dough: Roll dough into a 10-inch circle for a 9-inch pie dish on a lightly floured surface, handling gently to avoid stretching the dough.
  6. Blind Bake Crust: Follow typical blind baking method until crust is baked and cooled to room temperature.
  7. Make Butterscotch Sauce: Melt butter and brown sugar in a saucepan over medium heat, stirring constantly for 3 minutes until glossy, bubbly, and caramel-scented, avoiding boiling.
  8. Add Cream to Butterscotch: Warm cream in separate pan until simmering. Slowly pour hot cream into butterscotch mixture while stirring continuously. Cook 2-3 minutes on moderate heat without boiling. Stir in salt and vanilla. Set aside.
  9. Prepare Pudding Base: Whisk egg yolks for 1-2 minutes until slightly fluffy. Add cornstarch and whisk until smooth.
  10. Heat Milk and Combine: Warm milk until hot but not boiling. Pour butterscotch sauce into milk and stir to combine. Heat until gentle simmer, then remove from heat.
  11. Temper Egg Mixture: Slowly pour warmed milk-butterscotch mixture into egg yolks, whisking constantly to avoid curdling.
  12. Cook Pudding: Return mixture to saucepan, cook over medium heat whisking constantly until thickened and boiling for about 1 minute. Strain for smoothness if desired.
  13. Finish Pudding: Stir in softened butter until fully incorporated and creamy.
  14. Assemble Pie: Pour warm butterscotch pudding into room-temperature crust, smooth the surface, and refrigerate for 3-4 hours until set.
  15. Decorate and Serve: Before serving, top pie with freshly whipped Chantilly cream, drizzle reserved butterscotch sauce, and sprinkle with shaved chocolate.
  16. Storage and Freezing: Refrigerate for up to 3 days. Let rest at room temperature 20-30 minutes before serving. Freeze baked crust only, wrapped tightly, for up to 2 months. Thaw and refresh crust in oven before filling.

Notes

  • Chilling the dough and butter cold is crucial for a flaky crust.
  • Use room temperature egg yolks for better integration in the pudding.
  • Temper eggs carefully to avoid scrambling.
  • Strain pudding for an ultra-smooth consistency.
  • Do not freeze the assembled pie as the creamy filling may separate.
  • Extra lamination steps improve crust flakiness but are optional.
  • Let pie sit 20-30 minutes at room temperature before serving for optimal flavor and texture.

Keywords: Butterscotch Pie, homemade pie crust, butterscotch pudding, dessert, caramel pie, creamy pie

Find it online: https://foodbylina.com/butterscotch-pie-with-rich-caramel-flavored-pudding-recipe/