There’s something magical about the aroma of butterscotch wafting through the kitchen, transporting me back to my grandmother’s cozy home. I remember the way she would expertly whisk together sugar and butter, the sweet scent mingling with laughter and stories shared around the table. This modern take on her classic butterscotch pie adds a touch of sophistication with a sprinkle of sea salt and a generous topping of toasted pecans, making it an irresistible dessert that pays homage to tradition while embracing a contemporary flair.
Ingredients
For the crust:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar
– 1 teaspoon cinnamon
For the butterscotch filling:
– 1 cup packed brown sugar
– ¼ cup granulated sugar
– ½ cup unsalted butter
– ¼ teaspoon salt
– 2 tablespoons cornstarch
– 2 cups whole milk
– 3 large egg yolks
– 1 teaspoon vanilla extract
For the topping:
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– ½ cup toasted pecans, roughly chopped
– Flaky sea salt for garnish
Instructions
For the crust, preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until golden and fragrant. Allow it to cool completely.
For the butterscotch filling, in a medium saucepan over medium heat, combine the brown sugar, granulated sugar, butter, and salt. Stir until the mixture is melted and bubbling gently. In a separate bowl, whisk together the cornstarch and milk until smooth. Slowly pour the milk mixture into the saucepan while whisking continuously to avoid lumps. Continue to cook and stir until the mixture thickens and starts to bubble, about 5-7 minutes.
In a small bowl, whisk the egg yolks. Gradually add a ladle of the hot butterscotch mixture to the yolks while whisking constantly to temper them. Then, pour the egg yolk mixture back into the saucepan, stirring continuously for another 2-3 minutes until it’s thick and creamy. Remove from heat and stir in the vanilla extract. Pour the filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
For the topping, in a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the chilled butterscotch filling, creating swirls and peaks for a beautiful finish. Sprinkle the toasted pecans on top and finish with a light dusting of flaky sea salt.
Slice into this pie, and you’ll be met with layers of rich butterscotch, creamy whipped topping, and the crunch of toasted pecans. Each bite is a delightful reminder of cherished family moments, making this modern butterscotch pie a sweet centerpiece for your next gathering. Enjoy!