Butterscotch Pie

Ingredients

• 1 Gluten-free pie crust (store-bought or homemade)
• 1/2 cup Butter
• 1 cup Brown sugar (light or dark, packed)
• 1 1/2 cups Heavy cream
• 1/2 cup Whole milk
• 3 Egg yolks
• 3 tablespoons Cornstarch
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/4 cup Butterscotch chips
• 1 Whipped cream (for topping, optional)
• 1 Pinch of sea salt (for topping, optional)

Instructions

1. 1

   Pre-bake the gluten-free pie crust according to package instructions or your homemade recipe. Let cool completely.

2. 2

   In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is bubbly, about 2-3 minutes.

3. 3

   In a separate bowl, whisk together the heavy cream, milk, egg yolks, cornstarch, and salt until smooth.

4. 4

   Slowly pour the cream mixture into the butterscotch mixture, whisking constantly to prevent lumps. Continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

5. 5

   Remove from heat and stir in the vanilla extract and butterscotch chips until melted and smooth.

6. 6

   Pour the butterscotch filling into the cooled pie crust.

7. 7

   Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.

8. 8

   Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.

9. 9

   Before serving, top with whipped cream and a pinch of sea salt, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.