Description
A creamy and rich no-bake butterscotch pie that’s perfect for hot summer days or when you’re short on time.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups milk
- 1 teaspoon vanilla extract
- 3 large egg yolks, beaten
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Combine the graham cracker crumbs and melted butter in a bowl. Press firmly into a pie pan and refrigerate for at least 30 minutes.
- In a saucepan, whisk together brown sugar, cornstarch, and salt. Gradually add milk and cook over medium heat until thickened, about 8-10 minutes.
- Once thickened, stir in vanilla extract and beaten egg yolks, cooking for an additional 2 minutes.
- Pour the butterscotch mixture into the cooled crust and let it cool at room temperature before refrigerating for at least 4 hours to set.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form and spread over the pie.
- Slice the pie and serve it to enjoy!
Notes
Be sure to pack the graham cracker crust tightly and avoid overbeating the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg