Butterscotch Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the butterscotch filling:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">200g dark brown sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">480ml whole milk</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp scotch whisky (optional)</li><li class="ingredients-single-item">For the whipped cream topping:</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For garnish (optional):</li><li class="ingredients-single-item">50g butterscotch chips or homemade butterscotch shards</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Heatproof spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. The varying butter sizes will create flaky layers in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in the ice-cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. It should hold together when squeezed but shouldn't feel wet or sticky. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for a flaky crust as it prevents the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C. On a lightly floured surface, roll the chilled dough into a circle about 30cm in diameter and 3mm thick. Carefully transfer to your pie dish, pressing gently into the corners without stretching the dough. Trim excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Prick the bottom with a fork, line with parchment paper, and fill with baking beans or pie weights.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Blind bake the crust for 15 minutes, then remove the parchment and weights and bake for another 10-12 minutes until golden brown. Set aside to cool completely. Blind baking ensures your crust will be fully cooked and prevents sogginess when filled with the wet custard.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the butterscotch filling, melt the butter in a medium saucepan over medium heat. Add the brown sugar and salt, stirring until the sugar dissolves completely, about 2-3 minutes. The mixture should bubble gently and smell rich and caramelized. This caramelization process creates the distinctive butterscotch flavor base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whisk together 120ml of the milk with the cornstarch until smooth. Add the egg yolks and whisk until well combined. This slurry will thicken your custard while ensuring the eggs don't scramble when added to the hot mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually add the remaining 360ml milk to the caramelized sugar mixture, whisking constantly. The mixture will bubble vigorously at first – this is normal! Reduce heat to medium-low and simmer for about 2 minutes until the sugar is fully dissolved and the mixture is smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Now for the crucial tempering step: Take about 120ml of the hot butterscotch mixture and slowly stream it into the egg-cornstarch mixture while whisking constantly. This gradually raises the temperature of the eggs without cooking them. Then pour this warmed egg mixture back into the saucepan with the remaining butterscotch, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook the custard over medium-low heat, stirring constantly with a heatproof spatula, until it thickens significantly and begins to bubble sluggishly, about 4-5 minutes. The custard should coat the back of a spoon and when you draw your finger through it, the line should hold. This indicates the cornstarch has fully activated and your custard will set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and stir in the vanilla extract and whisky (if using). Pass the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps, then cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the slightly cooled filling into your baked pie crust, smoothing the top with a spatula. Place in the refrigerator to set completely, at least 4 hours or preferably overnight. Patience here results in perfect slices later!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, prepare the whipped cream. In a chilled bowl, combine the cold heavy cream, icing sugar, and vanilla. Whip to medium-firm peaks – the cream should hold its shape but still look soft and billowy. Overwhipping will give you a grainy texture, so watch carefully as it thickens.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Top the chilled pie with the whipped cream, either spreading it evenly or piping decoratively. If desired, garnish with butterscotch chips or homemade butterscotch shards for extra texture and visual appeal. For clean slices, dip your knife in hot water and wipe dry between cuts. Serve immediately and enjoy the perfect balance of creamy butterscotch, buttery crust, and fluffy whipped cream!</li></ol>