No Sugar Added Butterscotch Pie Recipe
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The hardest part is waiting for the pie to chill, but your patience will be massively rewarded. This recipe for butterscotch pie is incredible. The custard just melts in your mouth and has the right balance of luscious creaminess and sweetness.
The ingredients for this homemade butterscotch pie recipe with condensed milk are simple. And other than the pie crust, items you likely already keep in your pantry. Check out the recipe card at the end of the post for specific ingredient quantities.
I made this pie today and was very excited to try it. I left mine in the oven an extra 10 minutes, because it did not seem to be setting. As some others have commented, it tasted great before going into the oven. But afterwards, to me, it tasted like a brown sugar custard, very eggy and missing that yummy butterscotch I was hoping for. My husband suggested trying it with fewer eggs
I thought I had ruined the butterscotch, though, when I let it cook a little too long. For those who end up with caramized lumps, they can be worked out. I put it back over very low heat after I added the cream and whisked the heck out of it, then let it cool about 10 mins. That seemed to do the trick. By the time I added the eggs, the filling was perfectly smooth.
I made a couple alterations:1. After reading the comments, I decided to use 5 eggs instead of 6 for fear that it would be too eggy. It turned out perfectly. It set up nicely and had the rich butterscotch flavor I was hoping for. (I kept the oven temperature and cooking time the same as the recipe calls for, had no issues with the pie setting)
Brown sugar: Either light or dark brown sugar will work. Dark brown sugar just has more molasses in it, which may create a deeper butterscotch flavor. For a milder butterscotch flavor, use light brown sugar. Or mix them!
In a small stainless saucepan, combine the granulated sugar with 1/4 cup water. Gently stir with a silicone spatula. Cook over medium heat until the sugar is dissolved. Increase the heat to medium high and continue to cook, swirling the pan occasionally without stirring, until the mixture turns a dark amber color, about 10 minutes total. Be careful not to burn. You can always return to heat and cook more but you can't undo a burnt butterscotch!
Cut yourself an extra large slice of this homemade no-bake bourbon butterscotch pie. The from-scratch bourbon butterscotch pudding is made with brown sugar, butter and bourbon. Plus this pie is topped with a bourbon whipped cream.
Hi! I'm Julianne. I'm crazy obsessed with desserts and snowboarding. My favorite desserts are cheesecakes, cupcakes and a good soft sugar cookie. Oh, and mint chip ice cream! I hope you enjoy my easy dessert recipes!
Everyone loves this recipe around here. The only modification I made was to the whipped topping. I made it myself with 1/2 evaporated lowfat and 1/2 heavy cream, about 2 T. powdered sugar, and the seeds from 2 vanilla beans. Big hit!
When I was a little girl, I had the best butterscotch cream pie. This thanksgiving, I was asked to make 2 pies. I immediately thought of the butterscotch pie. I wanted to recreate it, so I turned to cooking light, as I always do. I looked up this pie recipe, and was a little nervous, because there were no ratings or reviews. For thanksgiving there were 5 pies (my mom made 3, and she is an awesome pie maker). The butterscotch pie, was the only pie that was entirely eaten. This pie was AWESOME. It is now Nov. 30th, and I am still having dreams about this pie. I cannot wait for Christmas so I can make it again. YUMMMMM!! I did use a different crust than whats in the recipe, so I cannot comment on that, but the filling is so amazing.
It is a type of confectionery whose main ingredients are brown sugar and butter although other ingredients can be added such as corn syrup, cream, vanilla, and salt. The earlier recipes, from the mid-19th century Yorkshire, credited to Parkinson's of Doncaster, used molasses instead of sugar or in addition to sugar.
It has some notes of a buttery caramel and in our case, a nutty flavor because we cooked the butter and brown sugar (main ingredients) longer. It was os good! I hope you make this butterscotch pie and enjoy.
Butterscotch is made with cooked brown sugar. The molasses flavors of the brown sugar are deepened when it's first cooked on the stove. This concentrates the butterscotch flavor and it's what makes it a butterscotch pie as opposed to a brown sugar pie.
Some butterscotch pie recipes call for a huge mountain of meringue on top, but I wanted something easier to make and more of a crowd-pleaser, so I opted for fresh, sweetened whipped cream. So fluffy I could die. (Just wake me up in December).
While the original recipe uses brown sugar, we think the coconut sugar has a lovely flavor profile and is less cloying sweet. The almond milk (or milk of choice) paired with the syrup, then cooked with egg yolks makes for layers and layers of flavor. Paleo Butterscotch pie never had it so good!
Butterscotch pecan pie is a decadent twist on classic pecan pie, thanks to the addition of butterscotch chips. A flaky, buttery crust is paired with a gooey pecan-butterscotch filling to create the perfect homemade fall dessert. Using just 8 simple ingredients, it's an easy pie recipe that's a must-have for the holidays.
In a medium saucepan, combine the butter, corn syrup, brown sugar, and salt over medium-low heat, until butter is melted. Remove from the heat and stir in butterscotch chips. Let the mixture sit for 5 minutes.
Are you looking for the best butterscotch pie recipe Look no further, I've got you! Butterscotch isn't a flavor that you see terribly often in baked goods. I'm not certain why, that's the case. If you're a fan of caramel as I am, it's an easy transition from caramel to butterscotch sweets. Desserts like butterscotch brownies and loaded butterscotch cookies are two recipes you'll find here in the MSSK recipe index that remain fan favorites. Rightly so, my family also loves them both. Butterscotch is nostalgic in many ways for me so, that moves it to the top of my favorites list.
At times, I think people are intimidated by a meringue. There's really no need to be, it's simply sweetened egg whites that are beaten until fluffy. They consist of egg whites that are sweetened with granulated sugar and sometimes vanilla extract or other flavorings and a small amount of cream of tarter to stabilize. It's key to a successful meringue that not one speck of egg yolk be present. Carefully separate the two. You will need either a hand mixer or a stand mixer to whip them thoroughly until they become fluffy and increase in volume. After spreading the meringue onto the pie, use the back of a spoon to create the tips repeating until you get the look you want. Meringues makes such a pretty topping for many different flavors of pie such as my recipe for Mile High Coconut Cream Pie or this Chocolate Meringue Pie from Lovefoodies.
Butterscotch pie is a luxurious dessert made with a cooked butterscotch custard placed into flaky, buttery pastry crust and served topped with toasted meringue or fresh whipped cream. The butterscotch filling tastes like rich, smooth, caramel-y amazingness with the brown sugar adding depth and boldness. Not being a fan of toasted meringue, I chose to top my pie with fresh whipped cream... with a kick. I added a touch of Bailey's Irish Cream to elevate the whole pie-eating experience to areas never before explored.
Butterscotch pie is a pie in American cuisine made by cooking brown sugar with egg yolks, cornstarch, milk or cream and butter to make a butterscotch custard pie filling which is topped with meringue and browned in the oven. Variations on the basic pie can be made with grated chocolate or orange rind which are sprinkled on the warm filling under the meringue topping.
The pie is said to have originated at a Connersville, Indiana creamery in 1904 when Sarah Wheeler accidentally made butterscotch out of burnt custard and made a pie out of it for her sons. The recipe for this pie was published in the 1904 edition of a Methodist church cookbook, and helped her launch a chain of restaurants. The last Wheeler's restaurant closed in 1969, but according to the recipe published by the Indianapolis Star, attributed to Sarah Wheeler, the filling was made by stirring caramelized brown sugar into a mixture of flour and egg yolks, then adding butter and vanilla.
There are different ways to make the butterscotch filling. The egg yolks and milk can be added to the brown sugar and thickener, then butter and vanilla mixed in after the mixture has started to bubble, or the egg yolks can be added after the milk and sugar mixture has thickened. Another way to make the filling is to melt the butter first, and then add the other ingredients to the melted butter, first the sugar and cream, then scalded milk added in two portions with thickener. For the second version egg yolks are stirred in at the end. The pie filling can also be made with dark corn syrup, and evaporated milk can be used instead of milk or cream.
Making butterscotch is essentially cooking butter and brown sugar together, then adding in cream. At this point you have a homemade butterscotch sauce. If you were to omit the eggs, you'd have a delicious sauce to pour over ice cream!
This deliciously creamy Butterscotch Pie is filled with a rich, homemade butterscotch pudding and is topped with clouds of sweetened whipped cream inside a buttery, spiced biscoff cookie crust. This Butterscotch pie recipe is a decadent, easy dessert perfect for special occasions and holidays like Thanksgiving, Christmas and Easter.
Between the brown sugar and warm cinnamon flavor, this butterscotch cinnamon pie quite literally tastes like Thanksgiving. And then that shortbread crust balances it all out perfectly, because it's not too sweet. 153554b96e