Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup butterscotch sauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- Whipped cream for topping
Instructions
- In a large mixing bowl, combine flour, sugar, and salt. Add butter and mix until resembling coarse crumbs. Gradually add ice water until dough comes together. Chill crust.
- Preheat oven to 350°F (175°C). Bake crust for 15 minutes with weights, then remove weights and bake for another 10 minutes until golden. Let it cool.
- In a saucepan, combine brown sugar, heavy cream, butterscotch sauce, and salt over medium heat. Stir until boiling. In another bowl, whisk eggs and vanilla, then slowly mix in hot butterscotch.
- Pour the filling into the cooled crust and bake for 25-30 minutes until set. Allow cooling completely, then top with whipped cream to create a frothy layer.
Notes
- This pie can be stored in the refrigerator for up to 3 days in an airtight container.
- Add whipped cream topping just before serving for best results.
- For a different flavor, you can substitute butterscotch sauce with caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg