Absolutely! Here’s a warm and indulgent article for your **Butterscotch Heaven Pie** recipe:
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**Butterscotch Heaven Pie: A Dreamy Dessert for Sweet Tooth Satisfaction**
If you’re a fan of rich, nostalgic flavors and melt-in-your-mouth desserts, the **Butterscotch Heaven Pie** is about to become your new favorite indulgence. With its silky, sweet butterscotch filling nestled in a buttery crust and topped with a cloud of whipped cream, this pie is the very definition of comfort and decadence. Whether you’re making it for a holiday table, a special celebration, or just because—you’ll understand why it’s called *heaven* with the very first bite.
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### Why You’ll Love This Pie
* **Incredibly rich and creamy** – The butterscotch filling is smooth, velvety, and deeply flavorful.
* **Make-ahead friendly** – Perfect for prepping in advance for gatherings.
* **No-fuss ingredients** – Made with simple pantry staples.
* **Classic flavor** – Butterscotch is warm, cozy, and always crowd-pleasing.
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### Ingredients
**For the crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 1/2 cup unsalted butter, melted
**For the butterscotch filling:**
* 1/2 cup unsalted butter
* 1 cup brown sugar (light or dark)
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 2 1/2 cups whole milk
* 4 large egg yolks, lightly beaten
* 2 teaspoons vanilla extract
**For the topping:**
* 1 1/2 cups whipped cream (or whipped topping)
* Butterscotch chips, toffee bits, or a drizzle of caramel sauce for garnish (optional)
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### Instructions
1. **Make the crust:**
Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie dish. Bake for 8–10 minutes, then let cool completely.
2. **Prepare the filling:**
In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2–3 minutes until sugar is dissolved and mixture is smooth.
3. **Thicken the pudding:**
Whisk in cornstarch and salt, then gradually add milk while stirring constantly. Cook over medium heat until the mixture thickens and comes to a gentle boil.
4. **Temper the egg yolks:**
Slowly whisk a bit of the hot mixture into the beaten egg yolks to temper them, then stir the egg mixture back into the saucepan. Cook for another 2 minutes until thick and creamy.
5. **Add vanilla and cool:**
Remove from heat and stir in vanilla. Pour filling into the cooled crust and smooth the top. Let it cool slightly, then refrigerate for at least 4 hours, or until set.
6. **Top and serve:**
Before serving, spread whipped cream over the top and garnish with optional toppings. Slice, serve, and prepare for compliments!
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### Tips & Variations
* **Make it a no-bake crust:** Skip the oven and chill the graham crust for 30 minutes before filling.
* **Add a salty touch:** Sprinkle a little sea salt on top of the whipped cream for a sweet-salty contrast.
* **Swap the crust:** Try using a vanilla wafer or shortbread cookie crust for a twist.
* **Boost the butterscotch:** Add a spoonful of butterscotch schnapps or extract to the filling for extra flavor.
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