Butterscotch Pie Recipe

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Cozy Butterscotch Pie Recipe, Made Simple

There’s something truly comforting about a slice of butterscotch pie—a golden, glossy filling nestled in a crisp crust that just melts in your mouth. I love how this Butterscotch Pie Recipe captures that warm, buttery richness with just the right hint of caramelized sweetness.

If you’ve ever felt a little daunted by custard pies, you’ll find this recipe wonderfully approachable. The moment the filling thickens and you stir in butter and vanilla, your kitchen fills with a toasty, fragrant aroma that’s impossible not to smile at.

This pie is perfect for a calm weekend afternoon or a cozy gathering with friends. Let me walk you through every step—I promise this is a recipe you’ll come back to again and again.

Ingredient Lowdown

• Brown sugar: The star for that classic butterscotch flavor, packed with molasses richness. You can try light brown sugar for a milder tone.
• Cornstarch: This is your thickening hero, giving the filling its creamy, custardy body without any graininess.
• Salt: Just a pinch to balance sweetness and deepen flavor.
• Whole milk: For the creamiest, richest texture. You can substitute half-and-half for an even more decadent pie.
• Egg yolks: These add silkiness and help the custard set firmly in the crust.
• Butter: Adds a luxurious finish and smooth mouthfeel.
• Vanilla extract: Elevates all the ingredients with warm, inviting aroma.
• Baked pie crust: A buttery, flaky shell is key—the contrast to the creamy filling makes this pie irresistible.
• Whipped cream: Light and airy topping, perfect for tempering the richness.

Set Up for Success

Before you start, gather all your ingredients and measure them out. This mise en place keeps everything flowing smoothly—especially once the filling begins to thicken on the stove. The pie crust should be baked ahead of time and fully cooled; a blind-baked crust is best because it stays crisp under the custard.

No oven temperature needed here since the filling sets in the fridge, but having your tools prepped will make your process effortless.

Step-by-Step: Butterscotch Pie Recipe

1. Combine dry ingredients: In a medium saucepan, whisk together brown sugar, cornstarch, and salt until evenly mixed. This ensures your filling will thicken smoothly without lumps, a little foundational magic.
2. Whisk in milk gradually: Add the whole milk slowly while whisking constantly. The mixture should be silky and smooth before you turn on the heat, setting you up for a luscious custard texture.
3. Cook until thick and bubbly: Put the pan over medium heat, stirring nonstop. You’ll notice the mixture start to thicken and transform into a velvety, golden pudding. Once it boils, let it cook exactly 1 minute more—this step cooks out any starchy flavor and ensures proper thickening.
4. Temper the egg yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly add about 1 cup of your hot butterscotch mixture into the yolks, whisking constantly to raise their temperature gently. This prevents scrambling and keeps your filling perfectly smooth.
5. Return tempered yolks to saucepan: Pour the yolk mixture back into the pan and return to medium heat. Stir continuously until the filling thickens once more and boils for exactly 1 minute to set the custard beautifully. The color should deepen to a rich, buttery tone.
6. Finish with butter and vanilla: Remove the pan from heat and stir in the butter and vanilla extract. This is where the filling truly shines — buttery, fragrant, and utterly decadent.
7. Pour into crust and chill: Pour your warm filling into the baked pie crust and smooth the top. Cover with plastic wrap (touching the surface to avoid skin forming) and refrigerate at least 4 hours until fully set and perfectly sliceable.
8. Serve with whipped cream: Top each slice with a generous swirl of whipped cream before serving to balance the pie’s richness with light creaminess.

Flavor Twists for Butterscotch Pie Recipe

• Stir in a pinch of cinnamon or ground ginger for a warm, spiced variation perfect for cooler months.
• Swap vanilla extract with a touch of bourbon or rum for a subtle, adult-friendly depth.
• Top with chopped pecans or toasted coconut flakes for added crunch and texture contrast.
• Add a layer of sliced ripe bananas or cooked apples beneath the filling for a fruity surprise.
• Blend in a tablespoon of espresso powder to enhance the caramel tones with a mocha twist.

Storage & Make-Ahead Tips

• Refrigerate: Keep your Butterscotch Pie covered and chilled for up to 4 days—perfect for prepping ahead.
• Freeze: Although best fresh, you can freeze pie slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: This pie is best served cold, but if needed, bring slices to room temperature before serving.
• Whipped cream: Store separately and add just before serving for a fresh, fluffy finish.
• Make-ahead crust: Bake your crust up to 2 days in advance, then store in an airtight container.

Butterscotch Pie Recipe FAQs

• Can I use low-fat milk or cream? For the best texture and flavor, whole milk is ideal. You can try half-and-half for extra richness, but skim milk might make the filling thin.
• How do I prevent lumps in the filling? Make sure to whisk the cornstarch and sugar thoroughly and add the milk gradually. Stirring constantly during cooking is key to a smooth custard.
• Why do I have to temper the eggs? Tempering warms the eggs slowly, preventing them from scrambling when added to the hot mixture, ensuring a silky custard.
• Can I use a store-bought pie crust? Absolutely! Choose a buttery variety and pre-bake it fully to keep the crust crisp under the custard.
• How long does the pie need to chill? At least 4 hours is essential, but overnight is best for a set filling and flavor harmony.

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