Butterscotch pie is a homemade butterscotch pie with a custard filling and flaky crust topped with the most flavorful homemade whipped topping.
You can serve this to your family after a special meal or bring it to a gathering to share with others. This butterscotch pie recipe is crazy simple and will be the talk of the party.
A butterscotch pie without a pudding mix! Trust me you will never look back.
How Long Does A Custard Pie Take To Set
This easy homemade butterscotch pie will take approximately 30-40 minutes to bake. This process will allow your custard pie to set properly.
When you remove the butterscotch pie from the oven, the custard will be set around the edged but a little wobbly in the center.
To ensure your custard pie doesn’t get too runny you’ll want the internal temperature of the pie, at the center, to be between 170 and 180 degrees.
Once your homemade butterscotch pie has cooled at room temperature, you may place it the refrigerator for a few hours of overnight to completely set the pie.
Once your butterscotch custard pie is set, it’s time to slice up this decadent dessert and serve with whipped cream on top of every piece.
Do You Refrigerate Butterscotch Pie
Yes, your butterscotch pie needs to be refrigerated until you are ready to serve. It is not a pie that can be left at room temperature.
Always aim to let it sit out for a max of two hours at a time, or it will go bad.
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Can You Freeze Butterscotch Custard Pie
No. Do not try to freeze this homemade butterscotch pie. Custard does not freeze well.
This is why I highly recommend you serve the entire butterscotch custard pie on the same night or serve the refrigerated leftovers within two days.
Simply store your easy butterscotch pie in a pie pan with a loose cover such as plastic wrap or aluminum foil in the refrigerator.
Just wait, I promise the flavor of butterscotch and custard in this homemade pie topped with a dollop of homemade whipped cream and a sprinkle of nutmeg will remind you why Southern-style recipes are the best.
Why Is My Pie Watery
If the eggs aren’t cooked properly or for the right time at the right temperature when making your homemade butterscotch custard pie, you’ll find that your custard pie gets watery.
The eggs need to be cooked enough to allow the science to happen. This science is having your eggs cooked enough to allow the proteins to link enough to interrupt the flow of water.
This process is what aids in making the best homemade butterscotch pie so that your custard is the right texture.
Can I Use A Different Crust For Butterscotch Pie
Absolutely! If you prefer you could do a Biscoff cookie crust, graham cracker crust in replace of a regular pie crust.
It is totally up to you, I even think a gingersnap cookie crust would be good.
More Pie Recipes
- 1 cup brown sugar
- 3 eggs (room temperature)
- 2 cups milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1 pie shell
- Whipped Topping (recipe is in notes)
- Start by preheating your oven to 450 degrees.
- In a stand mixer beag eggs well and then add in your sugar, heavy cream, milk, salt, nutmeg and cinnamon.
- Pour in mixture and bake for 10 minutes, and then reduce to 325 degrees and cover the outside of the crust with a crust shield.
- Bake for another 30-40 minutes or until the pie is set. You will see the custard filling will be bubbly, but won't jiggle a ton when you gently shake it to see how set it is.
- Remove and cool on counter, and then refrigerate for at least 4 hours to overnight.
- Top with whipped cream and then slice and serve.
To Make Homemade Whipped Cream: In a stand mixer add 1 cup of cold heavy whipping cream to a cold bowl. Add in 2 tablespoons powdered sugar and 1/2 teaspoon vanilla. Beat on medium-high heat for 4 minutes or until you get medium peaks.
Top the pie and enjoy.
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Amount Per Serving: Calories: 315 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 108mg Sodium: 237mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 1g Sugar: 26g Sugar Alcohols: 0g Protein: 6g