Cassie’s Old Fashioned Butterscotch Pie: A Nostalgic Dessert

Few desserts evoke the warm, rich comfort of a butterscotch pie. Cassie’s Old Fashioned Butterscotch Pie is a classic dessert that brings back memories of family gatherings and Southern traditions. With a creamy butterscotch filling, a flaky crust, and an optional whipped cream or meringue topping, this pie offers layers of deliciousness.

In this comprehensive guide, we will walk you through each step of making Cassie’s Butterscotch Pie, from preparing the crust to mastering the creamy butterscotch filling. Whether you’re baking it for a special occasion or as a family treat, this pie is sure to become a beloved part of your dessert repertoire.

For tips on preparing the perfect pie crust from scratch, be sure to check out this Homemade pie crust recipe. Making the right pie crust is the key to achieving the best texture for your butterscotch pie.

The Classic Ingredients for Butterscotch Pie

For the Pie Crust:

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• ¼ cup ice water

For the Butterscotch Filling:

• 1 cup packed brown sugar (light or dark)
• ¼ cup unsalted butter
• 3 large egg yolks
• ¼ cup cornstarch (or ½ cup flour as a thickening agent)
• 2 cups whole milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Topping:

• Whipped Cream: 1 cup heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract
• Meringue (optional): 3 egg whites, ½ cup sugar, ½ teaspoon cream of tartar

The magic of butterscotch lies in its simplicity. Brown sugar, butter, and vanilla combine to form a rich, caramel-like filling that pairs beautifully with a buttery, flaky pie crust. The silky smooth texture of the filling is balanced by a light and crisp topping.

Step-by-Step Guide to Making Cassie’s Old Fashioned Butterscotch Pie

1. Preparing the Pie Crust

A buttery pie crust is essential to complement the rich filling of butterscotch pie. While you can use a store-bought crust, making your own from scratch will elevate the flavor and texture.

Instructions:

1. Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, and salt.
2. Cut in the Butter: Using a pastry cutter or your hands, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
4. Chill the Dough: Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes before rolling it out.
5. Roll and Bake: Preheat the oven to 375°F (190°C). Roll out the chilled dough and fit it into a pie dish. Use pie weights to prevent the crust from puffing up and bake for 10-12 minutes until lightly golden.

For a detailed guide on achieving the perfect pie crust texture, visit this Homemade pie crust recipe.

2. Making the Butterscotch Filling

The key to butterscotch filling is caramelizing the brown sugar with butter and carefully thickening the mixture with egg yolks and cornstarch.

Instructions:

1. Caramelize the Sugar: In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Cook, stirring frequently, until the sugar is fully dissolved and the mixture becomes thick and bubbly.
2. Add Milk: Slowly whisk in the milk or cream, stirring constantly to avoid lumps.
3. Thicken the Filling: In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Temper the egg yolk mixture by slowly adding a bit of the hot butterscotch mixture, whisking constantly. Then, pour the egg yolk mixture back into the saucepan and continue to cook until the filling thickens, about 5-7 minutes.
4. Finish with Vanilla: Once the filling is thick and smooth, remove it from heat and stir in the vanilla extract and a pinch of salt.

Whisk constantly to ensure that the filling remains lump-free. If you’re new to caramelizing sugar, this guide on How to caramelize sugar for butterscotch will help you achieve the right consistency without burning it.

3. Assembling the Pie

Once your filling has thickened to perfection, it’s time to assemble your pie.

Instructions:

1. Fill the Crust: Pour the butterscotch filling into the pre-baked pie crust, smoothing the top with a spatula.
2. Cool the Pie: Allow the pie to cool completely at room temperature before transferring it to the refrigerator. This will help the filling set properly.

For best results, refrigerate the pie for at least 2 hours before slicing.

4. Adding the Topping

Depending on your preference, you can top Cassie’s Old Fashioned Butterscotch Pie with whipped cream or a traditional meringue topping.

Whipped Cream Topping:

1. Whip the Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Top the Pie: Once the pie has cooled and set, spread or pipe the whipped cream on top.

Meringue Topping:

1. Beat the Egg Whites: In a clean bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
2. Bake the Meringue: Spread the meringue over the cooled pie and bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden.

Whichever topping you choose, make sure it complements the rich butterscotch filling with its light and airy texture.

Variations of Cassie’s Old Fashioned Butterscotch Pie

1. Butterscotch Cream Pie with a Graham Cracker Crust

For a twist on the traditional recipe, you can use a graham cracker crust. This version adds a subtle crunch and enhances the sweetness of the butterscotch.

• Instructions: Combine 1 ½ cups of graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press the mixture into the pie dish and bake for 10 minutes at 350°F (175°C).

2. Salted Butterscotch Pie

If you love the combination of sweet and salty, try adding a sprinkle of flaky sea salt to the pie before serving.

• Instructions: After assembling the pie, sprinkle ½ teaspoon of flaky sea salt over the top of the whipped cream or meringue.

3. Chocolate-Butterscotch Pie

For a richer flavor, add a layer of melted chocolate between the pie crust and the butterscotch filling.

• Instructions: Melt ½ cup of chocolate chips and spread the melted chocolate evenly over the cooled pie crust before pouring in the butterscotch filling.

FAQs About Cassie’s Old Fashioned Butterscotch Pie

1. Can I make butterscotch pie ahead of time?

Yes, butterscotch pie can be made a day in advance. Just keep it refrigerated and add the whipped cream or meringue topping right before serving for the best texture.

2. How do I prevent lumps in the butterscotch filling?

To avoid lumps, whisk the filling constantly as it cooks. Be sure to temper the egg yolks by slowly adding a bit of the hot mixture before combining it with the rest of the filling.

3. How should I store leftover pie?

Store leftover butterscotch pie in the refrigerator, covered with plastic wrap, for up to 3 days. Be sure to cover it to keep the whipped cream or meringue fresh.

4. Can I make a dairy-free version of butterscotch pie?

Yes, you can substitute the milk and butter with dairy-free alternatives, such as coconut milk and vegan butter. Use a dairy-free crust to make the pie completely dairy-free.

Conclusion: A Timeless Classic

Cassie’s Old Fashioned Butterscotch Pie is a dessert that brings comfort and nostalgia with every bite. Whether you prefer it topped with fluffy meringue or simple whipped cream, this pie is the perfect balance of rich butterscotch filling and buttery crust. By following these detailed steps, you’ll create a dessert that will impress at any family gathering or holiday celebration.

For more tips on crafting the perfect pie crust, be sure to check out this Homemade pie crust recipe, which is an essential step to mastering this recipe.