Butterscotch Cream Pie with Maple Whipped Cream

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Looking to up your holiday baking game or just need a new recipe to devour at home. Than you need to make this butterscotch cream pie. Is it just me or is butterscotch under rated, aside from the pudding cups I had as a kid, I don’t remember having many desserts with butterscotch. So I’m bringing it back, and just in time for the holidays. It’s your turn to impress your guests

It may sound intimidating but I promise it’s very simple, and the best part, you probably have all the ingredients on hand. Even better, you can make this a day in advance and keep it in the fridge until service. What makes this even better? Homemade maple whipped cream to go on top, it’s necessary, I promise.

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Bake your pie crust and set aside to cool. In a large sauce pan, combine egg yolks, milk, vanilla extract, maple syrup, salt, flour, and brown sugar. Stir to combine, whisk over medium heat 5-6 minutes until the mixture starts to thicken. Once the mixture starts to bubble an thicken stir constantly for 2-3 more minutes. Remove from the heat and stir in theĀ  butter cubes until melted.

Transfer the butterscotch mixture into a bowl and allow to cool completely. Meanwhile in the bowl of a stand mixer and using a hand mixer, whip heavy cream for 2-3 minutes until it starts to thicken, sprinkle in the powdered sugar and maple syrup, continue to whip until the whipped cream is thick and holds stiff peaks. transfer into a pipping bag or a large Ziploc bag.

Once the mixture is no longer warm pour into your baked pie crust and smooth out.Pipe the maple whipped cream around your pie, or smooth out using a spatula, sprinkle the top with cinnamon, slice and serve. If you are not planning to serve the pie immediately, than keep it in the fridge until service, up to two days. You can also make the whip cream ahead of time and keep it in the fridge as well.

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Butterscotch Cream Pie with Maple Whip Cream
Yields 1
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 1 pie crust, baked and cooled
For the Filling
  1. 2 cups whole milk, of half and half
  2. 3 egg yolks
  3. 3 tbsp pure maple syrup
  4. 1 tbsp vanilla extract
  5. 1 cup light brown sugar, packed
  6. 1/4 cup flour
  7. Pinch of salt
  8. 3 tbsp butter, cubed
For the Maple Whip Cream
  1. 1 cup heavy whipping cream
  2. 1/2 cup powdered sugar
  3. 3 tbsp pure maple syrup
Instructions
  1. Bake and cool a pie crust, set aside.
  2. In a large sauce pan combine the milk, egg yolks, maple syrup, vanilla extract, brown sugar, salt, and flour, mix to combine.
  3. Over medium heat whisk the mixture occasionally until it starts to bubble and thicken, increase the temp to high, stirring constantly 3-5 minutes until the mixture is thick like pudding.
  4. Remove from the heat and stir in the butter cubes, stir until melted.
  5. Pour the butterscotch mix into a bowl and allow to cool in the fridge.
  6. Once cooled, pour into the baked pie crust and smooth evenly allow to continue cooling.
For the Whip Cream
  1. In a large stand mixer whip the heavy whipping cream 3-4 minutes until it starts to thicken, add in the powdered sugar, and maple syrup and continue to whip until the mixture is thick and holds a peak. Transfer to a pipping bag, or a ziploc bag and pipe onto the pie, for a more rustic look, spread the whip cream over the top.

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