Creamy Mennonite Butterscotch Pie Recipe for Cozy Nights

This Mennonite Butterscotch Pie recipe combines rich custard and a flaky crust for a comforting dessert experience.

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Prep Time 15

Cook Time 15

Chilling Time 2

Total Time 2 30

Servings: 8 slices

Course: Desserts

Cuisine: Mennonite

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Custard

1 cup Brown Sugar Consider using light brown sugar for a milder taste.
2 cups Milk Whole milk gives a creamy texture; can use cream or non-dairy milk.
2 large Eggs Use room temperature eggs.
1/4 cup Flour or Cornstarch Use cornstarch for a gluten-free option.
1 tablespoon Butter Margarine can be used as a dairy-free alternative.
1 teaspoon Vanilla Extract Opt for pure vanilla for a better flavor.

For the Pie Crust

1 prepared Pie Crust Store-bought or homemade.

Equipment

medium saucepan
Whisk
Spatula
measuring cups
measuring spoons

Method

Preparation

Gather all your ingredients for the Mennonite Butterscotch Pie.
In a medium saucepan over medium heat, combine brown sugar, flour (or cornstarch), and milk.
Whisk continuously as the mixture heats until it thickens (about 5-7 minutes).
Remove from heat and allow to cool slightly; whisk in the beaten eggs and vanilla extract.
Return to low heat for another 2-3 minutes, stirring constantly.
Pour the filling into the pre-baked pie crust and smooth the surface.
Bake the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Remove from oven, let cool for about 30 minutes, then refrigerate for at least 2 hours.
Slice and serve with whipped cream or chopped nuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure eggs are at room temperature for a smoother blend. Watch for curdling while making custard.

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