Dessertsbeyondfrosting5.0
Butterscotch Pie
This creamy butterscotch pie is a no-bake dessert made from layers of homemade butterscotch pudding and fresh whipped cream, flavored with a splash of bourbon.
👥 8 Servings⏱️ Prep & Cook: 6h⏳ Prep: 6h👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- blender
- food processor
- microwave
- saucepan
- whisk
- mixing bowl
📝 Preparation Steps
1
For the Crust:
2
Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
3
Grind the graham crackers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to ⏱️ 60 seconds until the butter is melted. Pour the melted butter into the graham cracker crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
4
For the Pudding:
5
Measure out all of the ingredients for the pudding prior to starting. You will need to work quickly to prevent the eggs from becoming scrambled.
6
In a medium-size saucepan, melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar and whisk it into the eggs.
large egg yolks3
7
Quickly add the milk and heavy whipping cream, continuing to whisk over medium-low heat. Add the cornstarch 1 tablespoon at a time, and whisk until dissolved.
8
Once the pudding starts to thicken, continue cooking for another couple of minutes until it’s bubbling lightly. Remove the pudding from the heat and whisk in the bourbon (if desired), stirring rapidly until the pudding is well blended.
bourbon2 teaspoons
9
Strain the pudding through a fine sieve into the prepared crust. This step is optional, but it will help catch any lumps of ingredients that did not get blended.
10
Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least ⏱️ 1 hour before refrigerating. Refrigerate the pie for 4 to ⏱️ 6 hours until the filling is firm before adding the topping.
11
For the Topping:
12
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill. Pour the heavy whipping cream and bourbon (if desired) into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
bourbon2 teaspoons
13
Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
14
Spread the whipped cream over the top of the pie and garnish with crushed pecans.
Nutrition Facts
calories
494 calories
fat Content
29g
serving Size
1 slice
fiber Content
1g
sugar Content
32g
sodium Content
177mg
protein Content
5g
cholesterol Content
133mg
carbohydrate Content
48g
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