Butterscotch Pie

This classic Butterscotch Pie boasts a silky-smooth custard filling with a deep caramelized brown sugar flavor, nestled in a buttery pie crust. It’s rich, decadent, and surprisingly simple to make — a holiday-worthy dessert using pantry staples. The creamy texture and warm butterscotch taste make it an irresistible choice for any celebration or cozy night in.

Why You’ll Love This Recipe

Butterscotch Pie offers old-fashioned comfort with minimal effort. It uses everyday ingredients like brown sugar, eggs, and milk, yet the result is a stunningly smooth custard with a luxurious flavor. The baked pie crust provides the perfect contrast to the creamy filling. Whether for holidays or just a craving, this pie never fails to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (9-inch, baked)
dark brown sugar, packed
heavy cream
unsalted butter
whole milk
cornstarch
egg yolks
fine sea salt
vanilla extract

directions

1. Bake the pie crust in a 9-inch pie dish according to your preferred recipe or package instructions. Let it cool completely.

2. In a medium saucepan over medium-low heat, whisk together the brown sugar, heavy cream, and butter until smooth and well combined.

3. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 minutes. Remove from heat.

4. Reserve 2 tablespoons of the milk. Stir the remaining milk into the brown sugar mixture and set aside.

5. In a separate bowl, whisk together the cornstarch, egg yolks, reserved milk, and salt until smooth.

6. Slowly stream the egg mixture into the warm pot, whisking constantly to avoid curdling.

7. Return the pot to medium-low heat. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency.

8. Pour the custard through a fine-mesh strainer into a large bowl, using a spatula to press it through and remove any lumps. Scrape the bottom of the strainer to get all the custard.

9. Stir in the vanilla extract until well blended.

10. Pour the custard into the prepared pie crust and smooth the top.

11. Let the pie cool to room temperature, then cover and refrigerate for at least 6 hours or overnight, until fully set.

12. Serve chilled with whipped cream and your favorite toppings.

Servings and timing

Servings: 8 people
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes
Calories per serving: Approx. 340 kcal

Variations

• Salted Butterscotch Pie: Add a sprinkle of flaky sea salt over the top just before serving.

• Graham Cracker Crust: Swap the traditional pie crust with a graham cracker or cookie crumb crust for a different texture.

• Chocolate Drizzle: Top with a drizzle of melted chocolate or chocolate shavings for a fancier presentation.

• Nutty Crunch: Add toasted pecans or chopped walnuts over the whipped cream for texture.

• Spiced Version: Mix in a pinch of cinnamon or nutmeg into the filling for a warm twist.

storage/reheating

Store the pie covered in the refrigerator for up to 4–5 days. This pie is best served chilled and does not require reheating. For longer storage, you can freeze the pie (without toppings) for up to 1 month. Thaw overnight in the fridge before serving. Avoid microwaving, as it will affect the texture of the custard.

FAQs

What’s the difference between butterscotch and caramel?

Butterscotch is typically made with brown sugar and butter, while caramel uses white sugar. The result is a deeper, richer flavor in butterscotch.

Can I use light brown sugar instead?

Yes, though dark brown sugar adds a stronger molasses flavor. Light brown sugar will yield a milder pie.

Why do I need to strain the custard?

Straining ensures a silky-smooth texture by removing any cooked egg bits or lumps.

Can I use a store-bought crust?

Absolutely. A pre-baked store-bought pie shell works well and saves time.

How do I know when the custard is thick enough?

It should resemble pudding — thick enough to coat the back of a spoon and hold its shape when poured.

Can I use low-fat milk?

Whole milk is best for creaminess, but 2% milk can be used. Avoid skim milk, which can result in a thinner filling.

Can I make this pie ahead of time?

Yes, this pie is perfect for making a day ahead. Chill overnight for best results.

What toppings go well with this pie?

Whipped cream, shaved chocolate, crushed toffee, or a sprinkle of sea salt are all great options.

Can I make this pie without eggs?

Eggs are essential for the custard’s structure. For an egg-free version, you’d need a completely different thickening method.

Why is my filling runny?

The custard may not have cooked long enough to fully thicken, or it may not have chilled long enough to set properly.

Conclusion

Butterscotch Pie is a timeless dessert that brings comfort and indulgence in every bite. With its rich custard filling and buttery crust, it’s perfect for holidays, dinner parties, or any day you want to treat yourself. Easy to prepare and make-ahead friendly, this pie will quickly become a favorite go-to dessert for years to come.

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