Butterscotch Pie
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Butterscotch Pie is a classic dessert that will bring nostalgia right to the table! It’s made with a creamy, custard like butterscotch filling, served chilled in a flaky pie crust, and topped with a generous dollop of whipped cream. Surprise and delight your guests with a comfort classic from their childhoods and make new memories with the little ones around your kitchen!
Butterscotch Pie
Looking for a fall treat that isn’t the classic pumpkin, apple, or pecan pie? Why not take a recipe from an earlier time and whip up a delicious Butterscotch Pie just like grandma used to make?
While the filling can come off a bit daunting, it’s really quite a simple recipe. You just have to keep a careful watch to make sure your ingredients don’t begin to burn and beyond that it’s as easy as, well, pie!
How to Make Butterscotch Pie
- Prepare your crust by prebaking it according to the instructions on the package.
- Then, prep a fine-mesh strainer over a large bowl. Set aside for now.
- Heat a medium saucepan over low-medium heat, and combine the brown sugar, heavy cream, and butter. Whisk constantly to ensure the ingredients don’t burn. Bring the mixture just to a boil, then reduce to a simmer. Continue simmering for 2 minutes until slightly thickened, still stirring. Once thickened, remove from heat.
- Whisk the milk into the sugar mixture. Reserve 2 tablespoons of milk for later in the recipe.
- In a medium mixing bowl, whisk together the cornstarch, egg yolks, salt and remaining 2 tablespoons of milk until smooth. While whisking, slowly drizzle the egg mixture into the sugar mixture.
- Return the sugar mixture to low-medium heat, whisking constantly. The mixture will thicken to a thick pudding-like consistency. Immediately pour the custard through the prepared mesh strainer a little at a time. Use a spatula to press the thick mixture through the strainer to ensure all the custard gets strained and there are no chunks remaining.
- Add the vanilla extract and whisk to combine.
- Transfer the custard to your prepared crust and use a spatula to smooth out the top. Allow the pie to cool at room temperature for 1-2 hours, cover, and transfer to the refrigerator.
- Chill the pie in the refrigerator for at least 6 hours or up to overnight. Serve with whipped cream and your favorite toppings and enjoy this classic recipe!
Tips and Variations
- Whipped cream, butterscotch chips, and butterscotch sauce are all perfect toppings to this pie! You can also never go wrong with a heaping scoop of frosty vanilla ice cream.
- While pouring the custard through a strainer is optional, on occasion eggs can scramble and end up in the custard. The pie will have tiny pieces of egg throughout if it isn’t strained so we highly recommend not skipping this step.
- Try a graham cracker crust with this pie filling for a delicious combination!
- Make sure your pie crust isn’t too small or too shallow. This recipe will fill the pie shell to the brim. If you use a smaller pie shell you may need to separate into two shells so as not to overflow the crust.
Storage
Storage: Wrap leftover Butterscotch Pie loosely in plastic wrap and store in the refrigerator for up to 3 days. It is not recommended you freeze this particular pie as the filling begins to deteriorate in texture upon thawing. Enjoying fresh is best!
Classic Pie Recipes to Warm Your Windowsill:
- Dutch Apple Pie
- Pumpkin Pie
- Grasshopper Pie
- Cinnamon Pie
- Easy Buttermilk Pie Recipe
- Water Pie
- Irish Coffee Pie
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Ingredients
- 1 cup dark brown sugar, packed
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups whole milk, divided
- 5 tablespoons cornstarch
- 3 egg yolks
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 pie crust, prebaked/prepared (9-inch pie crust)
Instructions
- Place a fine-mesh strainer over a large bowl, set aside.
- Heat a medium saucepan over low-medium heat, and combine the brown sugar, heavy cream, and butter. Whisk constantly to ensure the ingredients don’t burn. Bring the mixture to a boil, then reduce to a simmer. Continue simmering for 2 minutes until slightly thickened. Remove from heat.1 cup dark brown sugar½ cup heavy cream2 tablespoons unsalted butter
- Whisk the milk into the sugar mixture. Reserve 2 tablespoons of milk for later.2 cups whole milk
- In a medium bowl, whisk together the cornstarch, egg yolks, salt and remaining 2 tablespoons of milk until smooth. While whisking, slowly drizzle the egg mixture into the sugar mixture.5 tablespoons cornstarch3 egg yolks¼ teaspoon salt
- Return the sugar mixture to low-medium heat, and whisk constantly. The mixture will thicken to a thick pudding-like consistency.
- Optional: Immediately pour the custard through the mesh sieve a little at a time. Use a spatula to press the thick mixture through the sieve to ensure all the custard gets strained.
- Add the vanilla, and whisk to combine. Transfer the custard to the prepared crust, and use a spatula to smooth out the top. Allow the pie to cool at room temperature for 1-2 hours, cover, and transfer to the refrigerator.2 teaspoons pure vanilla extract1 pie crust
- Chill the pie in the refrigerator for at least 6 hours or up to overnight. Serve with whipped cream and your favorite toppings.
- See post for storage options.
Suggested Equipment
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Pouring the custard through a strainer is optional. However, on occasion, eggs can scramble and end up in the custard. The pie will have tiny pieces of egg throughout if it isn’t strained.
*Photos courtesy of Dana from This Silly Girl’s Kitchen.
Nutrition
Serving: 1sliceCalories: 358kcalCarbohydrates: 46gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mgSodium: 221mgPotassium: 173mgFiber: 1gSugar: 30gVitamin A: 502IUVitamin C: 0.1mgCalcium: 122mgIron: 1mg
This was a fabulous pie for butterscotch lovers. I did have a substitute. (I know, I know…) I only had light brown sugar, so I did add a tablespoon of molasses to the cup of sugar to replace what the manufacturers removed.
I will be making this pie again and again.
Ty.
Good morning Brenda, thank you for the comments and rating the recipe. There’s nothing wrong with making substitutions. You knew what you needed to do, and you made it happened. It was a smart call. Substitutions are only an issue when someone messes up the recipe and then blames us lol! Kim and I glad you enjoyed it and we appreciate you sharing your comments.
Will a “skin” form atop this pie in the refrigerator? Is it necessary to cover the pie with plastic wrap directly on the custard to avoid that? If I cover more loosely is condensation an issue? These are my quick questions upon reading through this recipe. It sounds excellent and I look forward to making it soon! Thank you.
Hi Sal!
We haven’t placed plastic wrap directly touching the filling and haven’t gotten a film or skin. However, it won’t hurt to do that just in case.
In regards to condensation, the pie could get a little condensation when plastic wrap is added. My best recommendation would be to make sure it has cooled completely before adding plastic wrap and transferring it to the refrigerator. If it does get a little condensation, gently blot it off with a paper towel.
I do recommend covering the pie with plastic wrap for storage purposes. Hope this is helpful! Happy Holidays!