Butterscotch Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

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2. 2

   Roll out the pie crust and place it in a 23cm pie dish.

   Tip: Use a light touch to avoid stretching the crust.

3. 3

   In a large saucepan, combine the sugar, brown sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Use a candy thermometer to monitor the temperature.

4. 4

   Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Stir occasionally to prevent scorching.

5. 5

   Remove the saucepan from the heat and stir in the heavy cream, butterscotch syrup, and vanilla extract. Let it cool slightly.

   Tip: Be careful, as the mixture will be hot.

6. 6

   Beat in the eggs until well combined. Stir in the butterscotch chips until they are melted and the mixture is smooth.

   Tip: Use a hand mixer or whisk for best results.

7. 7

   Pour the filling into the pie crust and smooth the top.

   Tip: Use a spatula to create a decorative edge.

8. 8

   Bake the pie for 25-30 minutes, or until the filling is set and the crust is golden brown.

   Tip: Check the pie frequently to avoid overcooking.

9. 9

   Let the pie cool to room temperature before serving.

   Tip: Refrigerate the pie for at least 2 hours before serving.

10. 10

    Serve the pie chilled, topped with whipped cream or vanilla ice cream if desired.

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