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.
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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!
Frequently Asked Questions
Can I make the Butterscotch Pie ahead of time, and if so, how far in advance?
Yes, you can definitely make this Butterscotch Pie ahead of time! The pie is best made at least 4 hours before serving to allow the filling to set completely. For optimal results, you can make the entire pie up to 2 days in advance and store it, covered, in the refrigerator. The whipped cream topping, if using, is best added just before serving.
Are there any ingredient substitutions I can make for the Butterscotch Filling or Pie Crust?
Absolutely! For the crust, you can substitute a store-bought pie crust or a graham cracker crust if you prefer a no-bake option. In the filling, you can swap the whole milk for a combination of half-and-half and milk, though the texture might be slightly less rich. For a deeper butterscotch flavor, use dark brown sugar instead of light brown sugar, as suggested in the notes. You can also use a gluten-free flour blend in the pie crust, but it may require slightly more ice water.
How do I know when the Butterscotch Filling is perfectly cooked and ready to be poured into the crust?
The Butterscotch Filling is ready when it has thickened significantly and coats the back of a spoon. You’ll notice it will start to bubble and thicken. The texture should be similar to a thick pudding. It should take about 5-7 minutes of continuous stirring over medium heat. Also, make sure the mixture has reached a simmer, but be careful not to scorch the bottom of the saucepan.
Can I scale this Butterscotch Pie recipe up to make a larger pie or multiple pies?
Yes, you can scale the recipe. To double the recipe, simply double all of the ingredient amounts. If you are making multiple pies, you may need to bake the crusts in batches. When making multiple pies, you may need to increase the cooking time for the filling by a few minutes to ensure it thickens properly. Also, be sure to use a larger saucepan when doubling the recipe to prevent the filling from overflowing.
What are the nutritional highlights of this Butterscotch Pie?
This Butterscotch Pie offers some calcium from the milk and butter, as well as some protein from the eggs and milk. Brown sugar contains trace amounts of minerals. The recipe provides a good source of energy from carbohydrates and fats. However, this is a dessert, so it’s best enjoyed in moderation as part of a balanced diet.
Butterscotch Piee
This rich and creamy butterscotch pie is perfect for dessert lovers craving a sweet treat.
Prep
: 10
Total
: 25 minutes
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.
Notes
Remember to refrigerate for at least 2 hours before serving.
