Butterscotch Cream Pie : Homemade and Simple

When we are talking about Butterscotch, not one but several flavours come to mind. First the warm buttery tone. Second, the toffee-like caramel, followed by the nutty and salty tastes. All of which melt in your mouth smoothly. Topped with a cloud of whipped cream and a thin crispy crust holding a rich, velvety butterscotch filling, it is smooth, comforting and leaves you craving for one more bite.

Ingredients:-

For the crust:

1½ cups crushed digestive biscuits or any plain cracker

⅓ cup melted butter

2 tbsp sugar (optional)

Mix together and press into a pie pan. Bake at 175°C (350°F) for 8–10 minutes and let cool.

For the filling:

½ cup unsalted butter

1 cup brown sugar

¼ cup cornstarch

½ tsp salt

2½ cups whole milk

4 large egg yolks, lightly beaten

1 tsp James Butterscotch Essence

For the topping: 

Whipped cream

Chopped toasted walnuts or cashews

Instructions

1. To start off, we will take a saucepan and add the butter and melt it. Then, we will add the brown sugar. Keep stirring it until there are no more bubbles left and the mixture smooths out.

2. Next, we will whisk in the cornstarch and add the salt. After that, gradually pour in milk, whisking constantly to avoid lumping.

3. Now, we will temper the egg yolks. Add a bit of the hot mixture to the yolks while whisking them, then add the yolks into the saucepan.

4. We will keep cooking the mixture until it turns thick and glossy. Then, we will remove the saucepan from heat and mix in James Butterscotch Essence.

5. Finally we will pour the mixture into the cooled crust and chill it for 4–6 hours or overnight. Dollop some whipped cream on top and sprinkle generously with nuts.

Whether it’s a holiday, a family dinner, or just a sweet craving, this Butterscotch pie delivers pure bliss in every bite!