Butterscotch Deep Dish Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Every time I make this butterscotch deep dish pie, my kitchen fills with the most incredible aroma, and honestly, it's become my go to dessert for impressing guests without spending hours in the kitchen. The whole thing comes together in just an hour from start to finish, which means you can have warm, gooey butterscotch goodness on the table even on a busy weeknight. Brown sugar, one of our star ingredients, actually contains molasses which provides minerals like potassium and calcium, making this indulgence just a little bit better for you. The combination of butterscotch extract with heavy cream creates this luxurious, silky filling that tastes far more complicated than it actually is to make.
Ella x
Ingredients
- 250all-purpose flour
- 150cold unsalted butter
- 120ice water
- 400 ggranulated sugar
- 200 gbrown sugar
- 2large eggs
- 6 gsalt
- 1 gbaking soda
- 1½ mlbutterscotch extract
- 250 mlheavy cream
- 100 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a large mixing bowl, combine flour, cold butter, and ice water. Mix until the dough comes together.
Tip: Use a pastry blender or your fingertips to work the butter into the flour.
- 3
Press the dough into the bottom and sides of a 20cm deep dish pie plate.
Tip: Make sure to evenly distribute the dough and trim the edges.
- 4
In a separate bowl, whisk together sugar, brown sugar, eggs, salt, and baking soda.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add the butterscotch extract to the sugar mixture and whisk until combined.
Tip: Make sure to scrape down the sides of the bowl.
- 6
Pour the sugar mixture into the prepared pie crust.
Tip: Make sure to evenly distribute the filling.
- 7
Pour the heavy cream into the pie crust.
Tip: Make sure to evenly distribute the cream.
- 8
Melt the unsalted butter and pour it into the pie crust.
Tip: Make sure to evenly distribute the butter.
- 9
Bake the pie for 40 minutes, or until the crust is golden brown and the filling is set.
Tip: Make sure to cover the edges with foil if they start to brown too quickly.
- 10
Let the pie cool for 10 minutes before serving.
Tip: Serve warm or at room temperature.
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