Rich Butterscotch Pie
By Paula DeenJUMP TO RECIPE
Love & Best Dishes
Prep time: 15 minutes
Cook time: 25 minutes
Servings: Makes 1 (9-inch) Pie
- ½ (1.14-ounce) package refrigerated piecrust
- 2½ cups whole milk
- 6 tablespoons salted butter, divided
- ½ cup all-purpose flour
- ¾ cup firmly packed light brown sugar
- ¼ cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups sweetened whipped cream
Bake piecrust in a 9-inch pie plate according to package directions.
In a small saucepan, heat milk over medium heat just until bubbles form around sides of pan. (Do not boil.) Remove from heat.
In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, forming a smooth paste. Stir in sugars. Cook, stirring constantly, until sugars are melted and mixture is smooth. Gradually add hot milk.
In a small bowl, whisk egg yolks,. Slowly add ½ cup hot milk mixture, whisking constantly. Add egg yolk mixture to remaining hot milk mixture, and bring to a boil, whisking contantly; cook for 3 minutes, whisking constantly. Whisk in vanilla and remaining 1 tablespoon butter. Pour into prepared crust. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling, and refrigerate.
Just before serving, spread whipped cream onto filling, swirling as desired.