Creamy Homemade Butterscotch Pie
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
1 1/4 cups brown sugar, packed
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
4 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1/4 teaspoon maple extract (optional, for extra flavor)
For the topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually add the milk, whisking until smooth.
Place the saucepan over medium heat and bring the mixture to a simmer, whisking constantly. Continue to cook for 2-3 minutes until it thickens.
In a separate bowl, lightly beat the egg yolks. Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
Gradually pour the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly. Continue to cook for 2-3 more minutes until the filling is thick and smooth.
Remove the saucepan from the heat and stir in the butter, vanilla extract, and maple extract (if using). Mix until the butter is fully melted and the filling is smooth.
Pour the butterscotch filling into the cooled graham cracker crust and smooth the top with a spatula. Let the pie cool to room temperature, then refrigerate for at least 4 hours or until set.
To make the topping, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Once the pie is set, spread the whipped cream over the top of the pie just before serving.
