Butterscotch Pie with Molasses Whipped Cream
Indulge in the warmth of our Butterscotch Pie with Molasses Whipped Cream, a decadent dessert that’s sure to impress at any gathering. This luscious pie features a rich butterscotch filling made with dark brown sugar and creamy milk, perfectly balanced by a light and airy molasses whipped cream topping. The buttery crust is both flaky and satisfying, making each slice a true delight. Whether you’re celebrating a special occasion or simply treating yourself after a long day, this pie will bring comfort and joy to your table. Plus, it’s easily adaptable for various dietary preferences, ensuring everyone can enjoy this delightful treat!
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 12 tablespoons cold unsalted butter (cut into very small pieces)
- 3–4 tablespoons ice water
- 1/2 teaspoon vanilla extract
- 1 egg (lightly beaten)
- 4 tablespoons unsalted butter
- 3/4 cup dark brown sugar (packed)
- 2 1/2 cups heavy whipping cream
- 1 cup whole milk
- 1/2 teaspoon kosher salt
- 6 large egg yolks
- 1/4 cup cornstarch
- 3 tablespoons sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 teaspoon unflavored vegan gelling agent (like agar-agar)
- 4 teaspoons cold water
- 2 tablespoons unsulphered molasses
Instructions
- Prepare the pie crust by mixing flour, sugar, salt, and cold butter until crumbly. Add ice water and vanilla extract; mix until dough forms. Chill for 30 minutes.
- Roll out the chilled dough into an 11-inch circle and transfer it to a 9-inch pie pan. Freeze until firm.
- Pre-bake the crust at 400°F for 15 minutes with weights; then remove weights and bake until golden for another 20-25 minutes.
- For the butterscotch filling, melt butter and brown sugar in a saucepan until reaching 240°F. Slowly whisk in cream mixture; combine egg yolks with cornstarch, then mix with hot filling.
- Pour filling into the cooled crust and refrigerate for at least three hours or overnight.
- Bloom vegan gelatin in cold water, then whip heavy cream with powdered sugar before adding melted gelatin and molasses. Top the pie before serving.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg