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Butterscotch Cream Pie with Pretzel Crust

A delicious dessert that combines sweet and salty flavors, featuring a crunchy pretzel crust, rich butterscotch filling, and fluffy whipped cream.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pretzel Crust
  • 1.5 cups finely crushed pretzels
  • 1/4 cup sugar
  • 1/2 cup butter, melted
For the Butterscotch Filling
  • 1 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 2.5 cups whole milk
  • 4 large egg yolks
  • 3 tbsp butter
  • 2 tsp vanilla extract
For the Whipped Cream Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Combine crushed pretzels, sugar, and melted butter in a bowl.
  3. Press this mixture into a 9-inch pie plate and bake for 10 minutes.
  4. Let the crust cool completely before filling.
Cooking the Filling
  1. In a saucepan, whisk together brown sugar, cornstarch, salt, milk, and egg yolks until smooth.
  2. Cook the mixture over medium heat, whisking constantly, until it thickens and is bubbling, about 8 to 10 minutes.
  3. Remove from heat, and stir in the butter and vanilla until fully combined.
  4. Pour this mixture into the cooled pretzel crust and cover with plastic wrap directly onto the surface.
  5. Chill the pie in the fridge for at least 4 hours.
Topping and Serving
  1. Before serving, whip the heavy cream with powdered sugar in a separate bowl until stiff peaks form.
  2. Spread the whipped cream over the pie and sprinkle crushed pretzels on top for added crunch.
  3. Slice the pie into wedges using a sharp knife and garnish with extra whipped cream or butterscotch sauce if desired.

Notes

Chill your eggs and cream beforehand for the best texture. Ensure the pretzel crust is cool before adding the filling to prevent melting.