Grandma's Butterscotch Pie

Recipe View 5 mins Prepare Your Station: Gather all ingredients and ensure your pie crust is fully baked and cooled. (5 minutes)

Recipe View 2 mins Create the Butterscotch Base: In a medium saucepan, whisk together the milk, brown sugar, cornstarch, and salt until smooth. (2 minutes)

Recipe View 20 mins Cook the Filling: Place the saucepan over medium heat and cook, whisking constantly to prevent scorching, until the mixture begins to thicken and bubble. This should take approximately 15-20 minutes. Reduce heat if necessary.

Recipe View 3 mins Temper the Egg Yolks: In a small bowl, whisk a spoonful of the hot milk mixture into the beaten egg yolks to temper them. This prevents the eggs from scrambling when added to the hot mixture. (3 minutes)

Recipe View 3 mins Combine and Thicken: Slowly pour the tempered egg yolks into the saucepan, whisking constantly. Continue to cook and stir for another 2-3 minutes, or until the filling is thick enough to coat the back of a spoon.

Recipe View 2 mins Enrich the Flavor: Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated and the filling is smooth and glossy. (2 minutes)

Recipe View 20 mins Assemble and Bake: Pour the warm butterscotch filling into the pre-baked pie crust, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the top is lightly golden and the filling is set. (20 minutes)

Recipe View 1 hrs Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set. Refrigerate any leftovers. (60 minutes)