Butterscotch Pie is a rich, creamy, and indulgent dessert featuring a smooth homemade butterscotch custard nestled in a flaky pie crust. With its deep caramelized brown sugar flavor and velvety texture, this old-fashioned pie is a nostalgic favorite perfect for holidays, special occasions, or any time you crave a comforting sweet treat.

Ingredients

For the Pie Crust

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 1/4 tsp salt
• 3-4 tbsp (45-60 ml) ice water

For the Butterscotch Filling

• 1 cup (200 g) brown sugar, packed
• 1/4 cup (30 g) cornstarch
• 1/2 tsp salt
• 2 cups (480 ml) whole milk
• 3 large egg yolks
• 3 tbsp (45 g) unsalted butter
• 1 tsp vanilla extract
• 1/2 cup (120 ml) heavy cream (for extra richness, optional)

For the Whipped Topping (Optional)

• 1 cup (240 ml) heavy whipping cream
• 2 tbsp (25 g) powdered sugar
• 1/2 tsp vanilla extract

Directions

Step 1: Prepare the Pie Crust

1. In a food processor or bowl, mix the flour and salt. Add the cold butter and pulse or cut it in with a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tbsp at a time, mixing until the dough comes together.
3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and flute the edges.
5. Line the crust with parchment paper and add pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5-7 minutes until golden. Let cool.

Step 2: Make the Butterscotch Filling

6. In a saucepan over medium heat, whisk together the brown sugar, cornstarch, and salt.
7. Gradually whisk in the milk, stirring constantly to prevent lumps.
8. In a small bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the warm milk mixture to temper the eggs, then pour the egg mixture back into the saucepan.
9. Cook over medium heat, stirring continuously, until thickened (about 5-7 minutes).
10. Remove from heat and stir in the butter and vanilla extract. Mix until smooth.

Step 3: Fill and Chill

11. Pour the butterscotch filling into the cooled pie crust and smooth the top.
12. Refrigerate for at least 4 hours, or until fully set.

Step 4: Make the Whipped Topping (Optional)

13. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
14. Spread or pipe the whipped cream over the chilled pie before serving.

Notes

• Deep flavor tip: For a stronger butterscotch taste, use dark brown sugar instead of light brown sugar.
• Storage: Store the pie in the refrigerator for up to 3 days.
• No-bake crust option: Use a graham cracker or shortbread crust for a quicker version.

Why This Recipe Works

Caramelized brown sugar gives the filling a deep, rich flavor, while the creamy custard texture makes it irresistibly smooth. The buttery, flaky crust perfectly balances the sweetness, making this a well-rounded and satisfying dessert.

Conclusion

Butterscotch Pie is a classic, comforting dessert that’s both easy to make and incredibly delicious. Whether topped with whipped cream or enjoyed as-is, this pie delivers the perfect blend of sweetness and nostalgia. Try it today and enjoy a slice of homemade butterscotch heaven!