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Butterscotch Pie

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!

Close up of butterscotch pie topped with whipped cream.

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

  1. Prepare your crust by prebaking it according to the instructions on the package.
  2. Then, prep a fine-mesh strainer over a large bowl. Set aside for now.
  3. 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.
  4. Whisk the milk into the sugar mixture. Reserve 2 tablespoons of milk for later in the recipe.
  5. 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.
  6. 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.
  7. Add the vanilla extract and whisk to combine.
  8. 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.
  9. 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!
Collage showing how to make butterscotch pie.

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.
Bite taken out of butterscotch pie.

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!

Don’t forget to check out our Butterscotch Pie web story!

Like This Recipe?

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Butterscotch pie with whipped cream.

Butterscotch Pie

4.5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 1 (9-inch) Pie

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 fine sea salt
  • 2 teaspoons vanilla extract
  • 1 9- inch pie crust prebaked

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.
  • Whisk the milk into the sugar mixture. Reserve 2 tablespoons of milk for later.
  • 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. 
  • 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.
  • 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.

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.
*Whipped cream, butterscotch chips, and butterscotch sauce are perfect toppings to this pie!
*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: 1slice | Calories: 340kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 197mg | Fiber: 1g | Sugar: 27g
Recipe Rating




Sal

Sunday 19th of December 2021

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.

Kimberly

Monday 20th of December 2021

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!