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Rich butterscotch and fluffy whipped topping are a heavenly pairing in this pie recipe.

Source: Midwest Living


Credit: Rachel Marek / Kelsey Moylan

Recipe Summary

30 mins
2 hrs
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Prepare Baked Pastry Shell. Set shell aside.

For filling:
  • In a medium saucepan, combine 1/2 cup of the brown sugar and the 1/4 cup butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.

  • In a small bowl, combine the remaining 3/4 cup brown sugar, the flour and cornstarch. Add flour mixture to butter mixture; stir until combined. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

  • In a small bowl, lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons butter and vanilla. Pour filling into the Baked Pastry Shell. Cover surface of filling with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

  • To serve, prepare Whipped Cream Topping. Remove plastic wrap covering filling. Spread topping evenly over cold filling. (Or, if you like, spoon Whipped Cream Topping into a decorating bag fitted with a star tip. Decoratively pipe topping over filling.) Immediately serve pie or store, covered, in the refrigerator until ready to serve.

Baked Pastry Shell

Stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening. Moisten dough with water, adding 1 tablespoon at a time (4 to 5 tablespoons total) and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450°F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.

Whipped Cream Topping

In a clean mixing bowl, beat 1 3/4 cups heavy cream with an electric mixer until soft peaks form (tips curl). Add 1/4 cup powdered sugar and 1/4 teaspoon vanilla. Beat the topping mixture until stiff peaks form (the tips stand straight).

Nutrition Facts

810 calories; fat 62g; cholesterol 250mg; saturated fat 35g; carbohydrates 60g; mono fat 17g; poly fat 6g; insoluble fiber 1g; sugars 37g; protein 6g; vitamin a 1992.2IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 60.5mcg; vitamin b12 0.4mcg; sodium 218mg; potassium 168mg; calcium 121.2mg; iron 1.6mg.