Mohamed Shili Pioneer Woman Butterscotch Pie is made with egg yolks, heavy whipping cream, light brown sugar, cornstarch, whole milk, and unsalted butter. This Butterscotch Pie recipe is a dessert that takes about 1 hour to prepare and can serve up to 8 people.
Pioneer Woman Butterscotch Pie Ingredients
- 4 large egg yolks
- ¼ cup heavy whipping cream (60ml)
- 1⅓ cups packed light brown sugar (293g)
- 6 tablespoons cornstarch (42g)
- ½ teaspoon kosher salt
- 2 cups whole milk (480ml)
- ¼ cup unsalted butter cubed
- 1 teaspoon vanilla extract
- 1 9-inch baked pie crust store-bought or homemade
For the Topping:
- 3 large egg whites
- ¼ cup granulated sugar (50 grams)
How To Make Pioneer Woman Butterscotch Pie
- Combine the base: In a medium heat-resistant bowl, whisk together the egg yolks and heavy whipping cream until smooth. Set aside.
- Mix dry ingredients: In a medium, heavy-bottomed pot, whisk together the brown sugar, cornstarch, and salt.
- Incorporate liquids: Gradually stir in the whole milk to the dry ingredients in the pot until well blended. Add the cubed butter.
- Heat and thicken: Place the pot over medium-high heat, stirring frequently, until the mixture boils and thickens, about 5 minutes. Then reduce heat to medium-low and cook for two more minutes, stirring constantly.
- Temper the eggs: Gradually whisk small amounts of the hot mixture into the egg yolk mixture to temper the eggs.
- Combine mixtures: Pour the tempered egg mixture back into the pot with the remaining sugar mixture. Stir well to combine.
- Final thickening: Return the pot to medium heat and stir constantly until the mixture bubbles and thickens further, reaching 190° to 200°F (88° to 93°C) on a thermometer.
- Fill the crust: Pour the thickened filling into the pre-baked pie crust and let it cool for 10 minutes.
- Make the meringue: Preheat your oven to 375°F (190°C). In a large mixing bowl or a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form.
- Bake and cool: Spoon the meringue over the cooled filling, spreading to cover. Bake for about 10 minutes, or until lightly browned. Let the pie cool on a wire rack for three hours before serving.
Recipe Tips
- Use Fresh Ingredients: Select the freshest dairy products for your butterscotch pie to enhance the rich flavors of the custard.
- Monitor Your Heat: Keep the stovetop on a medium setting to prevent the milk mixture from scorching, which can impart a burnt taste to your pie.
- Whisk Constantly: Constant whisking while cooking your filling not only prevents lumps but also ensures an even texture throughout your butterscotch pie.
- Chill Before Serving: Allow your pie to chill thoroughly in the refrigerator to set perfectly, making it easier to slice without collapsing.
- Experiment with Flavors: Consider adding a pinch of cinnamon or nutmeg to the filling for a subtle spice kick that complements the sweet butterscotch.
What To Serve Creamy Butterscotch Pie
Serve your butterscotch pie with rosemary-infused whipped cream, candied pecans, espresso gelato, peach slices, and salted caramel drizzle for an exquisite dessert experience. You can also pair it with chai-spiced poached pears or blackberry coulis for a unique twist.
How To Store Leftovers Butterscotch Pie
Refrigerate: Wrap your butterscotch pie in plastic wrap or keep it in an airtight container to maintain freshness. This will prevent it from absorbing odors and will keep it moist.
Freeze: Freezing this pie isn’t recommended as the custard filling can separate and become watery when thawed, affecting the texture and flavor.
How To Reheat Leftovers Butterscotch Pie
In The Oven: Preheat your oven to 275°F (135°C). Place the pie slice on a baking sheet, cover it with foil to prevent drying out, and heat for about 15 minutes.
In The Microwave: Heat a slice of butterscotch pie in the microwave on medium power for 30 seconds. Check and repeat if necessary until just warm.
In The Air Fryer: Set the air fryer to 300°F (150°C). Place the pie slice in the basket and heat for about 4-5 minutes or until thoroughly warmed through.
Pioneer Woman Butterscotch Pie Nutrition Facts
Amount Per Serving ( 1 piece – 183g )
- Calories 410
- Total Fat 18g
- Saturated Fat 10g
- Trans Fat 0.4g
- Cholesterol 74mg
- Sodium 267mg
- Potassium 246mg
- Total Carbohydrate 56g
- Dietary Fiber 0.7g
- Sugars 38g
- Protein 6.1g
- Vitamin A 13%
- Vitamin C 2%
- Calcium 17%
- Iron 6%
Frequently Asked Questions
Can I Use a Pre-Made Pie Crust for This Recipe?
Yes, you can use a pre-made pie crust for this recipe. This option saves time and ensures consistency in your pie base. Make sure to pre-bake it according to package instructions before adding the filling.
What Type of Milk Is Best for the Filling?
Whole milk is ideal for the butterscotch filling as it provides the necessary fat content that enriches the flavor and texture. Lower-fat milk can make the filling less creamy and might not set as well.
How Do I Know When the Butterscotch Filling Is Done Cooking?
The filling is done when it thickens and reaches a temperature between 190° to 200°F. Consistently stirring while cooking is key to preventing the mixture from burning or sticking.
Can This Pie Be Made a Day Ahead?
Yes, this pie can be prepared a day ahead. Fully assemble and refrigerate the pie to allow the filling to set properly, enhancing the texture and flavor when served.
Try More Pioneer Woman Recipes:
- Pioneer Woman German Chocolate Pie
- Pioneer Woman Pecan Pie
- Pioneer Woman White Chocolate Bread Pudding
Pioneer Woman Butterscotch Pie
Description
Pioneer Woman Butterscotch Pie is made with egg yolks, heavy whipping cream, light brown sugar, cornstarch, whole milk, and unsalted butter. This Butterscotch Pie recipe is a dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
For the Topping:
Instructions
- Combine the base: In a medium heat-resistant bowl, whisk together the egg yolks and heavy whipping cream until smooth. Set aside.
- Mix dry ingredients: In a medium, heavy-bottomed pot, whisk together the brown sugar, cornstarch, and salt.
- Incorporate liquids: Gradually stir in the whole milk to the dry ingredients in the pot until well blended. Add the cubed butter.
- Heat and thicken: Place the pot over medium-high heat, stirring frequently, until the mixture boils and thickens, about 5 minutes. Then reduce heat to medium-low and cook for two more minutes, stirring constantly.
- Temper the eggs: Gradually whisk small amounts of the hot mixture into the egg yolk mixture to temper the eggs.
- Combine mixtures: Pour the tempered egg mixture back into the pot with the remaining sugar mixture. Stir well to combine.
- Final thickening: Return the pot to medium heat and stir constantly until the mixture bubbles and thickens further, reaching 190° to 200°F (88° to 93°C) on a thermometer.
- Fill the crust: Pour the thickened filling into the pre-baked pie crust and let it cool for 10 minutes.
- Make the meringue: Preheat your oven to 375°F (190°C). In a large mixing bowl or a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form.
- Bake and cool: Spoon the meringue over the cooled filling, spreading to cover. Bake for about 10 minutes, or until lightly browned. Let the pie cool on a wire rack for three hours before serving.
