As the golden sun dipped below the horizon, casting a warm glow over the fields, I found myself reminiscing about summer evenings spent in my grandmother’s kitchen. The air was thick with the sweet aroma of baking pies, and the laughter of family echoed around the table. Among her many signature desserts, the butterscotch pie stood out—a delightful blend of rich caramel flavors and creamy textures that brought us all together. Inspired by those cherished memories, I decided to recreate this comforting dessert, adding a sprinkle of sea salt to enhance its flavors and elevate it to a new level of indulgence.
Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
For the Butterscotch Filling:
- 1 cup brown sugar, packed
- ¼ cup unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 2 ¾ cups whole milk
- 4 large egg yolks, beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- Sea salt, for garnish
Instructions
To prepare the pie crust, start by combining the flour, sugar, and salt in a large mixing bowl. Add the chilled butter and, using a pastry cutter or your fingertips, work it into the flour mixture until it resembles coarse crumbs. Slowly drizzle in the ice water, mixing just until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Once the dough has chilled, preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit your pie dish. Carefully transfer it to the dish, trimming any excess dough hanging over the edges. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for about 20 minutes or until golden brown. Allow it to cool completely.
For the butterscotch filling, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, and cook until it begins to bubble. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually whisk in the milk, ensuring there are no lumps. Slowly pour the milk mixture into the saucepan, stirring constantly until it thickens, about 5-7 minutes.
Remove the saucepan from heat and temper the beaten egg yolks by whisking in a small amount of the hot mixture. Gradually incorporate the egg yolks back into the saucepan, stirring continuously. Add the vanilla extract and apple cider vinegar, mixing until well combined.
Pour the luscious butterscotch filling into the cooled pie crust, smoothing the top with a spatula. Allow it to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or until set.
For the whipped topping, combine the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Whip until soft peaks form. Once the pie is set, generously dollop the whipped cream over the top and finish with a light sprinkle of sea salt.
As I serve this butterscotch pie to my loved ones, I’m reminded of those warm summer evenings, where each bite evokes the laughter and love shared around the table. This pie is not just a dessert; it’s a celebration of cherished memories and the simple joys of life. Enjoy!