If you’re searching for a simple yet delicious dessert, look no further than Nana Joyce’s three-ingredient butterscotch pie. It’s easy to make, and once you try it, you’ll understand why it was her secret weapon. The magical combination of butterscotch chips and sweetened condensed milk creates a creamy filling that’s hard to resist.
Why Make This Recipe
This recipe is perfect for anyone who wants a quick and satisfying treat without spending hours in the kitchen. With just three ingredients, it’s budget-friendly and straightforward, making it a great choice for beginners. Plus, the rich butterscotch flavor is a crowd-pleaser, ensuring that your dessert will be a hit at any gathering.
How to Make Butterscotch Pie
Ingredients
- 1 prepared 9-inch pie crust
- 1 package (11 ounces) butterscotch chips
- 1 can (14 ounces) sweetened condensed milk
Directions
- Preheat the oven to 350°F.
- Place the prepared pie crust in a 9-inch glass pie plate if it’s not already fitted. You can crimp the edges if you like.
- Combine the butterscotch chips and sweetened condensed milk in a medium saucepan over low heat.
- Stir constantly until the chips melt completely and the mixture becomes smooth, thick, and glossy.
- Pour the warm filling into the prepared pie crust and spread it evenly with a spatula, smoothing the top.
- Bake for 20 to 25 minutes until the filling looks set around the edges, but is slightly soft in the center.
- Let the pie cool completely, then chill it in the refrigerator for at least 2 hours before slicing.
- Serve in small wedges.
How to Serve Butterscotch Pie
Serve the pie chilled directly from the refrigerator. You can enjoy it plain or add a dollop of whipped cream on top for extra deliciousness. It pairs well with a hot cup of coffee or a scoop of vanilla ice cream.
How to Store Butterscotch Pie
Keep any leftovers in the refrigerator. Cover the pie with plastic wrap or store it in an airtight container to maintain freshness. It’s best eaten within three to four days.
Tips to Make Butterscotch Pie
- Make sure to stir the mixture continuously while melting the butterscotch chips to avoid burning.
- If you want to add a little crunch, consider mixing in some chopped nuts or crushed graham crackers to the filling before pouring it into the crust.
- Allow the pie to sit in the refrigerator for a longer time, ideally overnight, to enhance the flavors.
Variation
You can easily switch up this pie by using different flavored chips like chocolate or peanut butter chips. The method remains the same, giving you another tasty dessert option.
FAQs
1. Can I use a homemade pie crust instead of a store-bought one?
Absolutely! A homemade crust can add extra flavor and texture to the pie.
2. How do I know when the pie is done baking?
Look for the edges to be set while the center remains slightly soft. It will firm up as it cools.
3. Can I freeze this pie?
Yes, you can freeze it! Wrap it well in plastic wrap and aluminum foil. It’s best enjoyed within a month of freezing.
Butterscotch Pie
Ingredients
Method
- Preheat the oven to 350°F.
- Place the prepared pie crust in a 9-inch glass pie plate if it’s not already fitted. You can crimp the edges if you like.
- Combine the butterscotch chips and sweetened condensed milk in a medium saucepan over low heat.
- Stir constantly until the chips melt completely and the mixture becomes smooth, thick, and glossy.
- Pour the warm filling into the prepared pie crust and spread it evenly with a spatula, smoothing the top.
- Bake for 20 to 25 minutes until the filling looks set around the edges, but is slightly soft in the center.
- Let the pie cool completely, then chill it in the refrigerator for at least 2 hours before slicing.
- Serve in small wedges, chilled directly from the refrigerator.
- You can enjoy it plain or add a dollop of whipped cream on top for extra deliciousness.
