Growing up, the kitchen was always filled with the sweet aroma of my mother’s famous butterscotch pie. Every holiday, every birthday, it was a staple at our family gatherings. As I watched her whisk the creamy filling and roll out the buttery crust, I felt a sense of warmth and comfort that only a beloved dessert can bring. Now, I’ve added a little twist to this cherished recipe—incorporating a hint of sea salt and a touch of maple syrup to elevate the classic butterscotch flavor.
This pie is a celebration of nostalgia, perfect for creating new memories with loved ones. So, roll up your sleeves and let’s make a pie that will transport you back to those joyful times spent in the kitchen.
Ingredients
For the Pie Crust:
– 1 ½ cups all-purpose flour
– ½ teaspoon salt
– 1 tablespoon sugar
– ½ cup unsalted butter, chilled and cubed
– 4-5 tablespoons ice water
For the Butterscotch Filling:
– ½ cup dark brown sugar, packed
– ½ cup granulated sugar
– ¼ cup cornstarch
– ½ teaspoon sea salt
– 2 ¾ cups whole milk
– 4 large egg yolks, beaten
– 4 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 2 tablespoons pure maple syrup
For the Topping:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– ½ teaspoon vanilla extract
– A sprinkle of sea salt for garnish
Instructions
To make the pie crust, combine the flour, salt, and sugar in a mixing bowl. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and prick the bottom with a fork. Bake for 20-25 minutes or until golden brown. Allow it to cool completely.
For the filling, whisk together the dark brown sugar, granulated sugar, cornstarch, and sea salt in a medium saucepan. Gradually stir in the milk over medium heat, whisking constantly until the mixture thickens and begins to bubble.
Remove the saucepan from the heat. In a separate bowl, whisk the beaten egg yolks. Slowly pour a small amount of the hot mixture into the egg yolks to temper them, then gradually add the egg mixture back into the saucepan. Return it to the heat and cook for an additional 2-3 minutes, stirring constantly.
Remove from heat and stir in the butter, vanilla extract, and maple syrup until well combined. Pour the butterscotch filling into the cooled pie crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
For the topping, beat the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form. Spread the whipped cream over the chilled pie and sprinkle lightly with sea salt for an extra burst of flavor.
Slice into generous pieces and serve with a smile, knowing that you’ve created not just a dessert, but a memory that will be cherished for years to come. Enjoy your modern butterscotch pie, and may it bring the same joy to your family as it did to mine!