Butterscotch Brickle Pie

By Dixie Crystals

Prep Time:

20m

Bake/Cook Time:

10m

Yield:

6-8 servings

Plan for:

1+ hours to chill

30+ years ago this Butterscotch Brickle Pie recipe was published in the Homemade Good News Cookbook series, and has been a fan-favorite ever since. Cool, creamy, homemade butterscotch filling is topped with crunchy Bits O’ Brickle toffee, all nestled in a buttery pie crust.

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Products Used

1 lb. Light Brown Sugar Box

Extra Fine Granulated Pure Cane Sugar Pouch

Ingredients

1 store-bought 9-inch pie crust, frozen
1 envelope unflavored gelatin
1 cup Dixie Crystals Light Brown Sugar, firmly packed
1/4 teaspoon salt
3 pasteurized eggs, separated
1 1/2 cups whole milk
2 tablespoons salted butter
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons Dixie Crystals Extra Fine Granulated Sugar
1/3 cup Bit’s O’ Brickle

Directions

Bake pie crust according to package directions. Let completely cool before filling.
Place gelatin, brown sugar, and salt in medium saucepan.
Whisk egg yolks in a bowl then stir in milk.
Pour egg mixture into saucepan with gelatin mixture.
Cook over medium heat, constantly stirring until mixture reaches 160°F and thickens slightly, about 5-8 minutes.
Remove from heat and stir in butter and vanilla extract.
Pour mixture into a large bowl and chill in refrigerator until partially set, about 30 minutes.
Beat egg whites and cream of tartar with an electric mixer until frothy. Beat in granulated sugar, one tablespoon at a time, until stiff peaks form.
Fold egg white mixture in with butterscotch filling mixture until combined.
Pour mixture into cooled, baked pie shell.
Sprinkle Bit’s O’ Brickle over filling. Refrigerate for at least 30 minutes before serving.