Instructions
1. Make the butterscotch base
In a medium saucepan over medium heat, melt the butter.
Add the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture becomes smooth and bubbly (about 2–3 minutes). This develops that deep butterscotch flavor.
2. Mix the thickener
In a separate bowl, whisk together the egg yolks, cornstarch, salt, and about ½ cup of the milk until smooth.
3. Combine and cook
Slowly pour the remaining milk into the saucepan with the butter-sugar mixture. Stir well.
Gradually whisk in the egg mixture.
Cook over medium heat, stirring constantly, until the filling thickens and begins to bubble (about 5–8 minutes). Once it starts bubbling, cook for another 1–2 minutes to fully activate the cornstarch.
4. Finish the filling
Remove from heat and stir in the vanilla extract.
The filling should be thick and pudding-like.
5. Fill the crust
Pour the hot filling into the pre-baked pie crust.
Smooth the top with a spatula.
6. Chill
Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 3–4 hours (or until fully set).
7. Add toppings
Before serving, top generously with whipped cream and sprinkle with chopped pecans.
Tips
- For extra richness, you can substitute part of the milk with half-and-half.
- Press plastic wrap directly onto the filling while cooling to prevent a skin from forming.
- Toast the pecans lightly for better flavor.
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