I’ve been racking my brain for weeks trying to come up with a pie to make for the holidays. Since I already made my earl grey pie and chocolate covered strawberry pie a handful of times now, I wanted something a little different. So I turned to my next favorite pie, buttermilk custard pie, and decided to give it a festive spin. And what could be more festive than adding butterscotch to the mix? Butterscotch just sounds like Christmas to me so I put the two together and ended up with this salted butterscotch buttermilk pie. Without being too sweet like most butterscotch desserts, this pie definitely hit the spot. A new holiday pie to add to the list!
**Helpful tips and common mistakes
As far as pies go, I have to say this one is my easiest recipe. I have this habit of adding more than one element to the dessert to make them extra unique, which in turn requires more time and effort. This time I wanted to highlight just the butterscotch and buttermilk. Keeping it simple sometimes is good, right?
To make the salted butterscotch buttermilk pie, first, make the crust. You can also use the store-bought crust. This recipe is meant for a deep-dish pie so if you’re using a storebought one, you may have enough filling for two pies.
To prevent the crust from puffing up and getting soggy, we’re going to prick the bottom with a fork and brush it with egg wash. The egg wash acts as a shield, protecting the crust and prevent it from getting soggy from the filling. Bake the crust for 10 minutes and let it cool completely on a wire rack.
While the crust is cooling, make the butterscotch. Butterscotch is basically a caramel but with the addition of alcohol. I used bourbon but you can also use rum or whiskey. Make the sauce and let it cool until it’s easy to handle.
Now on to making the filling. The custard is a fairly basic custard except that we’re going to use buttermilk instead of milk. Add the cooled butterscotch sauce at the end, whisking until combined. If you add hot butterscotch sauce to the egg mixture, it can cook the eggs. Pour the filling into the prepared crust and bake the pie for 40-50 minutes or until the pie has set.
To ensure that the pie doesn’t crack, you can cool the pie in the oven with the door cracked open and the oven turned off. Make sure to cool the pie completely before serving since the custard is still cooking.
What’s great about this salted butterscotch buttermilk pie is that it’s not overly sweet like other butterscotch desserts. The balance is perfect with just a hint of alcohol and salt. Top the pie with a dollop of whipped cream or just as is, it’s delicious either way!
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