Butterscotch Pie
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Sally's Baking Addiction · by Sally★ 4.8

Butterscotch Pie

NUTRITION · PER SERVING580M COOK
CAL 100%·PRO 63%
CARBS 310G37% OF CAL
1G FIBER0G ADDED0G INTRINSIC36G OTHER273G TOTAL SUGAR
FAT 229G61% OF CAL
121G SAT108G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A multi-component dessert with layers of flaky pie crust, rich butterscotch pudding, whipped cream, and caramel sauce. It's an advanced baking project yielding an elegant, deeply flavored pie.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 1
  • 1 unbaked Flaky Pie Crust or All-Butter Pie Crust (what I used)*
  • optional egg wash: 1 large egg beaten with 1 Tablespoon milk
  • 3/4 cup (150g) packed light or dark brown sugar (I strongly recommend dark)
  • 3 Tablespoons (24g) cornstarch
  • 1 and 1/4 cups (300ml) whole milk (not low-fat or nondairy), at room temperature
  • 4 large egg yolks, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 3 Tablespoons (45ml) water, at room temperature
  • 1 cup (240ml) heavy cream, at room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon bourbon, scotch, or rum (or replace with more vanilla)
  • 1 cup (240ml) heavy cream, cold
  • 2 Tablespoons (25g) packed light or dark brown sugar (I strongly recommend dark)
  • 1/2 teaspoon pure vanilla extract
  • optional: salted caramel sauce, for drizzling on top
PREP
180M
SODIUM
1548MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.