Butterscotch Pie Recipe
If you’re in the mood for a nostalgic dessert that balances deep caramel notes with creamy, dreamy filling, you must try Butterscotch Pie. With its flaky crust, impossibly smooth butterscotch custard, and generous mound of brown sugar whipped cream, this is a true showstopper that brings out the kid in everyone. Every bite is silky and rich, with that unmistakable butterscotch flavor shining through. Whether you’re serving it for a special holiday meal or simply craving a slice of pie that feels like a warm hug, Butterscotch Pie is pure comfort on a plate.
Ingredients You’ll Need
Every classic recipe is only as good as what you put into it, and Butterscotch Pie truly lets a handful of pantry staples shine. Each ingredient serves a purpose, ensuring the final result is luscious, tender, and bursting with butterscotch goodness.
- Pie Crust: Use a homemade Flaky or All-Butter Pie Crust for the best texture; it forms the deliciously crisp foundation for your pie.
- Egg Wash (optional): Brushing an egg blended with milk on the crust edges adds an irresistible golden color and sheen.
- Brown Sugar (dark preferred): The backbone of the filling, dark brown sugar delivers that signature butterscotch flavor and deep caramel hue.
- Cornstarch: This thickens the custard just enough to hold beautiful, clean slices while keeping the filling creamy.
- Whole Milk: Using full-fat milk creates a richer, silkier custard—don’t swap for low-fat or non-dairy here.
- Egg Yolks: Four large yolks build the custard’s creaminess and give a pretty yellow tint.
- Granulated Sugar: Melts into the water to form the homemade caramel base for the pie.
- Water: Just enough to dissolve the sugar for that lovely caramelization.
- Heavy Cream (for both filling and topping): Adds indulgence to the butterscotch layer and whips up into fluffy clouds for the topping.
- Unsalted Butter: Softened butter stirs in at the end, making the pie extra smooth and shiny.
- Salt: Heightens every flavor; don’t skip it—it balances the sweetness remarkably.
- Pure Vanilla Extract: Enhances the butterscotch notes, both in the filling and whipped cream.
- Bourbon, Scotch, or Rum (or extra vanilla): Just a dash deepens the flavor, but you can leave this out for a kid-friendly version.
- Brown Sugar (for whipped cream): Puts a subtle butterscotch spin on the whipped topping.
- Salted Caramel Sauce (optional): Drizzle over the top for a final flourish of sweet, buttery decadence.
How to Make Butterscotch Pie
Step 1: Make the Pie Dough
Start by preparing your Flaky or All-Butter Pie Crust. The dough should be made and chilled at least two hours in advance, so you get the best texture and no shrinkage. If you’ve got an extra disc, stash it in the fridge or freezer for another pie adventure!
Step 2: Roll and Shape the Crust
On a lightly floured surface, roll out the chilled pie dough into a circle about 12 inches wide. Drape it gently into your 9-inch pie dish, smoothing out air pockets and folding the excess under to create a thick, rustic rim. Crimp or flute the edges as you like—this step is a chance to get creative! Chill the shaped crust for at least 30 minutes; this trick keeps your Butterscotch Pie’s crust from shrinking.
Step 3: Blind Bake the Crust
After chilling, preheat your oven to 375°F. Line the crust with parchment, fill with pie weights (or dried beans), and bake until the edges look golden, about 15–16 minutes. Next, remove the weights and parchment, prick the bottom with a fork, brush the edges with egg wash if you want a beautiful sheen, and continue baking until the bottom turns golden. Let it cool on a rack before adding the heavenly butterscotch filling.
Step 4: Make the Butterscotch Filling
In a medium bowl, whisk your dark brown sugar and cornstarch together, then blend in the whole milk and egg yolks. In a separate saucepan (preferably stainless steel), combine granulated sugar and water. Without stirring, bring the sugar to a deep amber caramel, swirling the pan occasionally to prevent burning. Slowly and carefully, whisk in the heavy cream—a dramatic step that will bubble and steam! Cook until smooth, then whisk in the brown sugar-egg mixture. Cook until the custard thickens and big bubbles pop, aiming for 195–200°F for perfect consistency.
Step 5: Finish and Fill
Take the custard off the heat, then immediately stir in the butter, salt, vanilla, and a dash of your chosen liquor (or extra vanilla for a classic taste). Let it cool briefly, then spread the luscious filling in your baked pie shell, smoothing with an offset spatula or spoon. Pop the pie in the fridge, uncovered, for at least 6 hours so it sets up beautifully.
Step 6: Whip the Cream and Finish
Just before serving (or up to an hour ahead), whip cold heavy cream with brown sugar and vanilla until you get soft but sturdy peaks. Pile the cloud-like whipped cream over your Butterscotch Pie and, if the mood strikes, zigzag some salted caramel over the top for extra panache.
Step 7: Serve Your Masterpiece
Slice the chilled pie with a sharp knife and serve to wide-eyed applause. Store any leftovers in the fridge so you can sneak a forkful at midnight.
How to Serve Butterscotch Pie
Garnishes
A big dollop of whipped cream is classic, but this is Butterscotch Pie—feel free to go fancy! Try a drizzle of salted caramel, a sprinkle of sea salt flakes, or chocolate shavings. Even toasted nuts (like pecans or hazelnuts) add amazing texture and contrast.
Side Dishes
Butterscotch Pie is rich and satisfying, so keep sides simple. Offer fresh berries to balance the sweetness, or serve alongside a steamy mug of coffee or black tea. If you want to create a decadent dessert spread, a platter of crisp butter cookies or a bowl of tart sorbet is a perfect pairing.
Creative Ways to Present
For a fun twist, cut the pie into mini bites or squares and serve on a platter as finger food for parties. You can even layer cubes of Butterscotch Pie in parfait glasses with extra whipped cream and caramel for a playful trifle. Or, portion into mason jars for adorable single-serve treats at a picnic or potluck.
Make Ahead and Storage
Storing Leftovers
Cover slices or the whole Butterscotch Pie tightly with plastic wrap or foil and keep them in the refrigerator for up to five days. The crust will stay crisp, and the flavors deepen, making leftovers utterly irresistible.
Freezing
You can freeze Butterscotch Pie whole or in slices (without the whipped cream topping). Wrap securely in plastic wrap, then foil, and store up to two months. Thaw overnight in the fridge before serving, and make fresh whipped cream for the top.
Reheating
Butterscotch Pie is best enjoyed cold or at cool room temperature. If you like a cozier, slightly warm slice, let it sit at room temp for 10–15 minutes, but avoid microwaving, as that can make the custard weep and the crust soggy.
FAQs
Can I use store-bought pie crust?
Absolutely! While homemade pie crust tastes extra special, store-bought saves time and works just fine for Butterscotch Pie, especially if you’re short on time.
Do I have to use alcohol in the filling?
Nope! The alcohol is totally optional and just adds a subtle depth. You can easily substitute with more vanilla extract for zero-proof Butterscotch Pie.
Why does my caramel seize up when adding cream?
Adding cold cream to very hot caramel can cause it to bubble and harden. Take it slow, whisk constantly, and keep going—the lumps will dissolve as the mixture cooks and it’s all part of the process!
Can I make Butterscotch Pie ahead?
Definitely! In fact, it’s even better made the day before. You can assemble the pie (without whipped cream) and refrigerate for up to two days. Add the whipped cream just before serving for the freshest taste.
What if I don’t have pie weights?
No problem—dried beans or even uncooked rice work just as well as pie weights for blind baking. Just be sure to line your crust with parchment so you can easily lift them out.
Final Thoughts
There’s something magical about sharing Butterscotch Pie with friends and family—it’s nostalgic, delightful, and impossible to resist. Give it a try and see how quickly it disappears from your table. Trust me, your tastebuds will thank you!
Print
Butterscotch Pie Recipe
- Total Time: 7 hours
- Yield: 1 9-inch pie 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of Butterscotch Pie with this delightful recipe. A buttery pie crust filled with a luscious butterscotch filling and topped with fluffy whipped cream, this pie is a perfect treat for any occasion.
Ingredients
Pie Crust:
- 1 unbaked Flaky Pie Crust or All-Butter Pie Crust
- Optional egg wash: 1 large egg beaten with 1 Tablespoon milk
Butterscotch Filling:
- 3/4 cup (150g) packed light or dark brown sugar
- 3 Tablespoons (24g) cornstarch
- 1 and 1/4 cups (300ml) whole milk
- 4 large egg yolks
- 1/3 cup (67g) granulated sugar
- 3 Tablespoons (45ml) water
- 1 cup (240ml) heavy cream
- 2 Tablespoons (28g) unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon bourbon, scotch, or rum (or replace with more vanilla)
Whipped Cream Topping:
- 1 cup (240ml) heavy cream
- 2 Tablespoons (25g) packed light or dark brown sugar
- 1/2 teaspoon pure vanilla extract
Optional: salted caramel sauce, for drizzling on top
Instructions
- Make the pie dough: Prepare and chill the pie crust dough as directed in the recipe.
- Roll out the chilled pie dough: Roll out the dough, place it in a pie dish, and shape the edges.
- Preheat oven and blind bake the crust: Preheat the oven, blind bake the crust with weights, then cool.
- Prepare the butterscotch filling: Whisk together sugar, cornstarch, milk, and egg yolks. Cook a sugar syrup, add cream, then combine with egg mixture.
- Fill the pie crust: Pour the butterscotch filling into the baked pie shell and spread evenly.
- Refrigerate: Chill the pie for at least 6 hours.
- Make the whipped cream: Whip cream, sugar, and vanilla until medium peaks form.
- Top the pie: Spread the whipped cream on the pie, drizzle with caramel sauce if desired.
- Serve: Slice and enjoy the Butterscotch Pie!
Notes
- For best results, follow the chilling and cooling times specified in the recipe.
- Store leftovers in the refrigerator to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg
Keywords: Butterscotch Pie, Dessert, Pie Recipe, Butterscotch Filling
