Butterscotch Cream Pie {Two Year Anniversary!}

Butterscotch Cream PieThis blog is going to turn two this weekend. Two!

When I posted my first recipe in October of 2015, I didn’t know if I’d make it two months as a blogger, let alone two years!

Butterscotch Cream PieFor those keeping count, that’s 220 recipes, 230 total posts, and about 2,147 cans of LaCroix 😊

Thank you for reading my posts, following me on social media, sharing my work, and most importantly, making my recipes! Your support makes running this little site more fun than work–I can’t wait to see what we bake up in year three 💗 But before we get to that, let’s finish out this second year with Butterscotch Cream Pie.

Butterscotch Cream PieSomething happens around this time every year where I totally lose my ability to think about anything but pie. It’s fall in New York City, y’all–the light is golden, the leaves are turning, it’s…77 degrees.

Butterscotch Cream PieI’ve got plenty of traditional pastry crust pies coming your way next month (because Thanksgiving!), but on what is probably, hopefully one of the last warmish days we’ll have for a while (please, please, please let it be so), I’m sharing a pie that is nearly-no-bake, bursting with caramelized brown sugar flavor, and best served ice cold.

Butterscotch. Cream. Pie.

Butterscotch Cream PieLet’s talk pie crust. I love a traditional graham cracker crust. I’m just crazy about the crumbly texture, the honey graham flavor, and the butter–it’s a combination that simply can’t be beat…

Butterscotch Cream PieButterscotch Cream PieButterscotch Cream Pie…unless you cut it with jagged pieces of saltine cracker. And then mix that combination with dark brown sugar and melted butter. And press it into a pie plate. And bake it ‘til it gets a little toasty. This is definitely one for the sweet & salty obsessed 🙋

Butterscotch Cream PieButterscotch Cream PieIt gets better. We’re going to fill that crust with homemade butterscotch pudding! I took the liberty of testing eight different iterations of butterscotch pudding, and this version is everything I hoped for and more. It’s smooth and creamy and straightforward and you don’t need a candy thermometer to make it. Oh, and it tastes like butterscotch and not just brown sugar…which wouldn’t be anything to complain about, but that’s not what we’re going for today.

Butterscotch Cream PieMaking butterscotch pudding is super simple, but it’s a little different from the pudding fillings you’ll find in my Chocolate and Coconut Cream Pies. One thing it definitely has in common with them? It cannot be left alone. Do not step away. Do not stop whisking. Make sure all your ingredients are prepared and within arm’s reach because once you start making pudding, you’re in it for the long haul. Or like fifteen minutes.

My butterscotch pudding starts with bringing dark brown sugar, light corn syrup (not the same as high fructose corn syrup!), water, and lemon juice to a bubble. This melts the sugar, keeping the finished pudding from being grainy, and gives us that caramelized brown sugar flavor that makes butterscotch so dang good.

Butterscotch Cream PieLet it boil for a minute, whisking constantly all the time, before turning the heat to low and adding some cornstarch and a teaspoon of salt. Then slowly and carefully whisk in three cups of whole milk. This will cause the molten sugar to bubble up somewhat dramatically, but don’t panic! Just keep whisking. Just keep whisking.

From there, the pudding is pretty straightforward. Bring the milk mixture to a boil, whisk half of it into some beaten egg yolks, bring that to a boil, and then remove everything from the heat and stir in some butter and vanilla. For whatever reason, this pudding is more prone to lumps that any others I’ve made. I highly recommend passing it through a sieve (or a clean wire mesh colander) before pouring the filling into the pie crust.

Butterscotch Cream PieOh my.

Press plastic wrap to the top of the pudding and then chill the pie for a few hours. You want it super cold. Remove the plastic wrap, whip some cream, and spread it all over the surface of the pie.

Butterscotch Cream PieButterscotch Cream PieButterscotch Cream PieButterscotch Cream PieMmhmm.

Butterscotch Cream PieY’all, it doesn’t get much better than this. Butterscotch Cream Pie is cold, creamy, sweet, full of buttery, dark brown sugary butterscotch flavor, and has a salty punch from that graham and saltine crust. Aside from a dog, a good man, and a job where I can wear stretchy pants everyday, it’s basically everything I want in life.

Butterscotch Cream PieHappy Friday, y’all. Happy two years, E2 Bakes.

Butterscotch Cream PieLooking for more butterscotch? Or more pie? Try my Salted Butterscotch Pie–it’s the best of both worlds.

Butterscotch Cream Pie
makes 1 9-inch pie

Crust:
3 ounces saltine crackers (about 30 crackers/most of a sleeve)
5 full sheets honey graham crackers
1/4 cup dark brown sugar, packed
1/2 cup (1 stick) unsalted butter, melted

Butterscotch Filling:
1 1/4 cups dark brown sugar, packed
2 tablespoons light corn syrup
2 tablespoons water
1 teaspoon lemon juice or apple cider vinegar
1/4 cup cornstarch
1 teaspoon Kosher or sea salt
3 cups whole milk
4 large egg yolks, lightly beaten
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract

Whipped Cream:
1 cup heavy cream, cold
2 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract

Preheat oven to 350F. Lightly grease a 9-inch pie plate. Set aside.

Place saltines and graham crackers in a gallon-size zip-top bag. Close the bag and use a rolling pin to crush them into small pieces. Pour saltine/graham cracker mix to a medium mixing bowl and stir in dark brown sugar. Add melted butter and fold to coat. Press mixture onto the bottom and up the sides of the prepared pan. Use a measuring cup to help pack the mixture down. Bake for 8-10 minutes. Cool on a rack while you prepare the filling.

Combine dark brown sugar, light corn syrup, water, and lemon juice in a 4-quart saucepan. Whisking constantly, bring to a bubble over medium-high heat. Let boil one minute before turning heat to low. Do not burn. Whisk in cornstarch and salt. Stir in milk–mixture may boil up violently, but just keep whisking. Return heat to medium-high and continue whisking until mixture thickens and boils for one minute. Remove from heat.

Temper the egg yolks. Whisking the yolks constantly, slowly pour in half of the molten mixture until completely combined. Add egg yolk mixture to the pot and turn heat back up to medium-high. Continue to whisk until mixture boils for 1 minute. Remove from heat. Whisk in butter and vanilla. Mixture should coat the back of a spoon.

Push filling through a sieve to remove any lumps. Pour filling into prepared crust. Cover the pie with plastic wrap and chill for at least six hours or overnight.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream.

Serve immediately. Leftover pie will keep covered in the refrigerator for up to three days.

Butterscotch Cream Pie

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Salted Butterscotch Pie

Salted Butterscotch PieDid y’all watch the World Series? I did–I always do. I don’t care who’s playing (unless it’s the Texas Rangers), I just love baseball. Over the last month, I have watched nearly every single game that was broadcast. I’ve politely turned down invitations, ducked out early, and informed friends that I’d be back up for socializing just as soon as the World Champions were crowned. That’s not to say that I have been a hermit. My friend, Jody, and I have a running text chat for the duration of every postseason (check out his web comic here). And my pal, VJ, was brave enough to watch the last game of the NLDS with me. While I experienced the full range of human emotion over the first few innings, she said “Betsy,* watching you watch baseball is way more interesting than actual baseball.” Perhaps it’s a good thing that the postseason is over now 😬

*Yes, she calls me Betsy. Read the story on that here.

Salted Butterscotch PieI’ve been a little slow to blog these past few weeks, but can you blame me? The Chicago Cubs were playing. And they WON after 108 years! I couldn’t miss that.

Now that all the baseball is suddenly over, I’ve got a bit of a postseason hangover: I kind of don’t know what to do with myself if I’m not watching a high-stakes game! Rest assured, it’ll pass. I’ve got plenty to do to distract myself–Thanksgiving is coming up in a few weeks! Here on E2 Bakes, that means it’s pie season. I’ll be sharing three new pie recipes leading up to Turkey Day.

First up? This Salted Butterscotch Pie. You read that right. Salted. Butterscotch. Pie. YUM!

Salted Butterscotch PieThis pie, y’all. It’s going to be a new favorite. Not only is it bursting with the buttery brown sugar flavor of butterscotch–it’s quick and easy to assemble and slices like a dream! The crust is my go-to Cream Cheese Pie Dough. It’s my favorite pie dough ever: there’s no guess work with the liquid, it never tears, and it is seriously flaky and delicious. Try it sometime!

Anyway, roll out your crust, fit it in a pie plate, and crimp it. Then throw it in the freezer. Freezing the shaped dough will help keep your pie crust from shrinking while baking. Since this pie’s filling is just liquid (and liquid moves when heated), there’s not a whole lot keeping it in place. Don’t skip this step!

Salted Butterscotch PieThe butterscotch filling is super easy to make. It’s mostly just whisking. Start with two cups of dark brown sugar and a bunch of eggs. There are four eggs and two egg yolks in this pie. That may seem like a lot, but they are a powerhouse in this filling. The eggs, along with the brown sugar, provide the smooth texture as well as richness and structure!

Once the dark brown sugar and eggs are combined, mix in milk, apple cider vinegar, vanilla, and melted butter. Lastly comes a little flour to thicken the filling, some cinnamon and nutmeg for depth, and salt. The filling will be soupy going into the oven, but once it bakes, it will become dense and custardy.

Salted Butterscotch PieWhen the pie comes out of the oven, sprinkle it with finishing salt. I am partial to Trader Joe’s Cypriot Pyramid Salt because of the big crunchy flakes, but use whatever salt you like. Gray salt and Fleur de Sel are good choices, but if you have some specialty salt in the back of your spice cabinet, feel free to use that. As the pie cools, the salt will adhere itself to the top, adding a little salty punch to every sweet butterscotch bite.

And speaking of cooling, this Salted Butterscotch Pie doesn’t require a long rest between baking and eating. The pie pictured was sliced just one hour after baking! It’s super structurally sound at any temperature and can be served warm, room temperature, or cold. It’s the dream. And if you have vanilla ice cream to go with it, all the better.

Salted Butterscotch PieSalted Butterscotch PieLooking for more Thanksgiving pie inspiration? Check out this Black Bottom Pear & Almond Pie and this light and fluffy Pumpkin Pie!

Salted Butterscotch Pie
makes one 9-inch standard pie

1/2 recipe Cream Cheese Pie Dough or other good crust
2 cups dark brown sugar, packed
4 large eggs + 2 large egg yolks, room temperature
1/2 cup whole milk
1 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
1/2-1 teaspoon finishing salt, for topping
vanilla ice cream, for serving (optional)

Roll out pie crust to a 12-inch diameter and fit it in a 9-inch standard pie plate. Trim the excess to 1/2-inch and crimp as desired. Freeze prepared crust for 15 minutes while you make the filling.

Position oven racks to the top and bottom positions. Preheat oven to 350F. Place dark brown sugar in a large mixing bowl. Whisk in eggs and yolks one at a time until completely combined. Stir in milk, apple cider vinegar, and vanilla. While whisking constantly, drizzle in the melted butter until combined. Stir in flour, cinnamon, nutmeg, and salt. Let filling sit five minutes for any large bubbles to dissipate. Remove crust from the freezer and place it on a baking sheet. Pour filling into prepared crust (you may have a few tablespoons leftover).

Bake pie for 25 minutes on the bottom rack of the oven. Move pie to the top rack of the oven and tent loosely with foil. Bake 25-35 minutes, until filling is puffy. When the filling is done, it should jiggle just slightly when the pan is jostled and a toothpick inserted in the middle should come out clean. Once the filling deflates, sprinkle the pie with finishing salt. Let pie cool on a rack until it reaches room temperature. Serve in small slices with ice cream, if desired.

Pie will keep covered at room temperature for up to three days, or in the refrigerator for up to five.

Salted Butterscotch Pie