Brown Sugar Butterscotch Pie with Pecans
A silky butterscotch custard in a prebaked crust topped with whipped cream and pecans.
Equipment
- Medium saucepan
- Whisk
- 9 Inch Pie Plate
- Fine mesh sieve
Ingredients
Main Ingredients
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 3 large egg yolks
- ¼ cup cornstarch
- 2 cup whole milk
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 prebaked 9 inch pie crust
- 1 cup whipped cream for topping
- ½ cup chopped pecans for garnish
Instructions
Cooking
- Melt the base. Melt the butter with the brown sugar over medium heat until smooth.
- Mix the custard. Whisk the yolks, cornstarch, salt, and milk, then slowly whisk in the warm butter mixture.
- Cook. Cook over medium low heat, stirring, for about 5 minutes until thick and 160 degrees F, then stir in the vanilla.
- Fill and cool. Pour into the prebaked crust and cool at room temperature for 20 minutes.
- Chill. Refrigerate at least 3 hours until set.
- Top. Finish with whipped cream and chopped pecans.
Notes
Substitutions: A baked graham cracker crust works in place of a pastry crust.
Tips: Whisk constantly and cook the filling to 160 degrees F.
Storage: Refrigerate covered for up to 3 days. Do not freeze.