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.
Thank you for reading this post, don't forget to subscribe!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
- 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.
- Gradually add the ice water, 1 tbsp at a time, mixing until the dough comes together.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 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.
- 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
- In a saucepan over medium heat, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the milk, stirring constantly to prevent lumps.
- 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.
- Cook over medium heat, stirring continuously, until thickened (about 5-7 minutes).
- Remove from heat and stir in the butter and vanilla extract. Mix until smooth.
Step 3: Fill and Chill
- Pour the butterscotch filling into the cooled pie crust and smooth the top.
- Refrigerate for at least 4 hours, or until fully set.
Step 4: Make the Whipped Topping (Optional)
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- 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!
Butterscotch Piee
Ingredients
Main Ingredients
- 1.5 cups brown sugar packed
- 0.5 cup butter unsalted
- 3.5 tablespoons cornstarch
- 2 cups whole milk room temperature
- 3 egg yolks beaten
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- In a saucepan over medium heat, melt the butter, then add the brown sugar and cook until dissolved.
- Mix the cornstarch with a small amount of milk, then add to the pan with the remaining milk, stirring constantly until thickened.
- Remove from heat and stir in the beaten egg yolks and vanilla extract until smooth.
- Pour the mixture into a pre-baked pie shell and chill until set.
