A delightful twist on the classic butterscotch pie, this tart combines rich flavors with a creamy texture for a dessert that's sure to impress.
Combine the brown sugar, flour, and salt in a saucepan.
Whisking the dry ingredients first ensures even distribution of the flour and salt.
Gradually whisk in the milk and beaten egg yolks until smooth.
Adding the milk slowly prevents lumps from forming.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil.
Keep stirring to avoid scorching the bottom of the pan.
Remove from heat and stir in the vanilla extract and butter until fully incorporated.
Adding the vanilla and butter off the heat preserves their flavors.
Pour the filling into the pre-baked pie crust and smooth the top.
Ensure the crust is completely cool before adding the filling.
Chill the tart in the refrigerator for at least 2 hours before serving.
Chilling allows the filling to set properly for clean slices.
Serve chilled and enjoy your creamy butterscotch tart.
Garnish with whipped cream or a sprinkle of sea salt for an extra touch.
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