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Butterscotch Brulee Pie

By Brooke McLay |

Forget everything you’ve ever believed about creme brulee.  Forget that it’s supposed to be the sort of dessert you eat in a fancy restaurant.  Forget the finicky water bath and curdling worries.  Forget that you need a blowtorch to brown the top of that sweet little sucker of a dessert.  This simple pie brings all the flavors and texture of creme brulee to your kitchen table, without even the slightest bit of snobby chefery.  Better yet, this pie bakes up with a rich, creamy, custard like consistency, and creates it’s own drippy butterscotch sauce.  It’s simple.  It’s easy.  It’s utterly divine.  Sorry, creme brulee.  It looks like there’s a new girl in town.

Butterscotch Brulee Pie
2 tablespoons butter
1 (13.5 oz) can coconut milk (not lite)
2 eggs
1 teaspoon vanilla
1/4 cup cornstarch
1 cup sugar + 2 tablespoons
1 cup butterscotch chips
1 prepared pie crust
In a large bowl, beat together butter, coconut milk, eggs, vanilla, cornstarch, and 1 cup of sugar until very well mixed. Fold butterscotch chips into the mixture, then poor into an unbaked pie crust.  Gently sprinkle a thing layer of sugar with the remaining 2 tablespoons on top of the pie.  Bake in an oven preheated to 400 degrees for 22-25 minutes, or until the center of the pie is set slightly, and no longer extremely jiggly.  Serve slightly warm with a dollop of fresh whipped cream on top.

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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0 thoughts on “Butterscotch Brulee Pie

  1. marla {family fresh cooking} says:

    No snobs allowed over here. Brooke this brulee pie looks to die for.Need it want it now :)

  2. disneypal says:

    Question: Is it 1/2 cup sugar or 1 cup of sugar? The ingredients say 1/2 cup but the directions say 1 cup. Also, what size can of coconut milk (how many ounces)

  3. [...] Brulee Pie And to wash down that Orange Chicken for dessert…you can use this Buttscotch Brulee Pie!  And according to this article it's almost fool proof!   Brought to you by Kitchen Cutting [...]

  4. [...] Brulee Pie And to wash down that Orange Chicken for dessert…you can use this Buttscotch Brulee Pie!  And according to this article it's almost fool proof!   Brought to you by Kitchen Cutting [...]

  5. [...] Brulee Pie And to wash down that Orange Chicken for dessert…you can use this Buttscotch Brulee Pie!  And according to this article it's almost fool proof!   Brought to you by Kitchen Cutting [...]

  6. mangiabella says:

    oh wow, so incredible it’s almost scandalous…

  7. Laura says:

    Just tried this recipe and all I’ve got is a hot mess. I was confused about the sugar and went with the full cup (can’t be right). Also, I had an issue blending the butter – might help to nuke first. AND, I had enough filling for 2 pie shells but improvised by putting it all in a pie dough lined casserole dish. HELP! I know that once we do it right it’ll be one heck of a pie.

  8. Donna says:

    Had planned on making this pie this weekend, but after leading Laura’s comment, I’m a little hesitant. Can you please address the issue of the butter and sugar?

    1. Brooke McLay says:

      Sure, Donna! Thanks for getting in touch with me. You’ll need a full cup of sugar. The recipe is now corrected. Happy Baking!

  9. Erica says:

    I have been baking it for almost 30 minutes, and the center is still very liquid-y. Did I do something wrong?

  10. Stella says:

    I made the brûlée and I cooked it 180 I added another six minutes and it came wonderful when it is ready it is a little wobbly in the middle but it comes good when it cools down .THank you it came very very good

  11. Michelle says:

    So I made the mixture but it’s all liquid. The chips sink, is that right?

  12. Kristen says:

    Does this need a deep-dish crust? When I poured the batter in it completely overflowed.

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