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Butterscotch Pudding Pie Recipe

This recipe creates a luxurious butterscotch pudding pie featuring a rich, creamy filling infused with a hint of scotch. Nestled in a flaky, pre-baked crust and topped with crunchy nuts, it's a decadent dessert perfect for any occasion.
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Total Time 6 hours
Course lunch/dinner
Cuisine british
Servings 8 people
Calories 5167.3 kcal

Equipment

  • 1 Heavy-bottomed saucepan For cooking the pudding base
  • 1 Whisk Essential for smooth pudding and tempering eggs
  • 2 Mixing Bowls One for egg mixture, one for tempering
  • 1 9-inch Pie plate For baking and setting the pie
  • 1 Rubber Spatula For scraping and folding

Ingredients
  

Main

  • One half recipe Easy Pie Dough shaped and chilled in a pie plate
  • 6 tablespoons unsalted butter
  • 2 cups light brown sugar packed
  • 3 tablespoons scotch whiskey
  • 2 cups heavy cream divided
  • 4 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 3 cups 2% milk
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans

Instructions
 

  • Pre-bake the chilled pie dough in a 9-inch pie plate until golden brown and fully cooked. Let it cool completely.
  • In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Add the packed light brown sugar and cook, stirring, until the sugar is fully dissolved and bubbly.
  • Carefully stir in the 3 tablespoons of scotch whiskey and 1 cup of heavy cream into the sugar mixture. Bring the mixture to a gentle simmer.
  • In a separate large mixing bowl, whisk together the remaining 1 cup of heavy cream, egg yolks, whole egg, cornstarch, milk, and salt until completely smooth and no lumps remain.
  • Gradually temper the egg mixture by slowly whisking in about one cup of the hot butterscotch mixture into the egg bowl. Whisk continuously to prevent scrambling the eggs.
  • Pour the tempered egg mixture back into the saucepan with the remaining butterscotch mixture.
  • Cook over medium heat, whisking constantly, until the pudding thickens significantly and coats the back of a spoon, about 5-8 minutes. It should come to a gentle boil for 1 minute to ensure cornstarch is cooked.
  • Remove the saucepan from the heat. For an extra smooth pudding, strain the mixture through a fine-mesh sieve directly into the cooled, pre-baked pie crust.
  • Smooth the top of the pudding with a rubber spatula. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming as it cools.
  • Chill the pie in the refrigerator for at least 4-6 hours, or preferably overnight, until completely set. Garnish with chopped walnuts or pecans just before serving.

Notes

1. Ensure your pie crust is fully blind-baked and cooled before adding the filling to prevent a soggy bottom. Prick the dough well before baking. 2. When tempering the eggs, slowly stream in the hot butterscotch mixture while whisking vigorously to avoid scrambling. This gradual heating is key for a silky smooth pudding. 3. Whisk the pudding constantly while it cooks to prevent scorching and ensure even thickening. It should be thick enough to coat the back of a spoon. 4. Strain the pudding through a fine-mesh sieve after cooking for an exceptionally smooth texture, removing any potential lumps. 5. Chilling time is critical; allow ample time for the pudding to set completely for clean slices. Toast your walnuts or pecans for enhanced flavor and crunch.