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Butterscotch Pie Recipe

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4.8 from 94 reviews

This classic Butterscotch Pie features a rich and creamy butterscotch filling made from brown sugar, cornstarch, and whole milk, all nestled in a flaky baked pie crust. Topped with a generous dollop of whipped cream, this dessert offers a perfect balance of sweet, buttery flavors and a smooth texture, ideal for any occasion.

Ingredients

Filling

  • 1 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract

Pie

  • 1 (9-inch) baked pie crust
  • Whipped cream for topping

Instructions

  1. Combine dry ingredients: In a medium saucepan, combine the brown sugar, cornstarch, and salt, ensuring they are well mixed to create the base for the filling.
  2. Whisk in milk: Gradually whisk in the whole milk to the dry mixture until smooth, taking care to avoid lumps for a creamy texture.
  3. Cook the mixture: Place the saucepan over medium heat and stir constantly. Cook until the mixture thickens and comes to a boil. Let it boil for 1 minute, then remove it from the heat.
  4. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly add about 1 cup of the hot milk mixture to the yolks, whisking continuously to gently warm the eggs without scrambling them.
  5. Combine eggs and cook again: Return the tempered egg mixture to the saucepan. Cook over medium heat, stirring constantly until the mixture thickens again and reaches a boil. Boil for 1 minute to ensure the filling is cooked through.
  6. Add butter and vanilla: Remove the saucepan from heat. Stir in the butter and vanilla extract until fully incorporated and smooth.
  7. Fill the pie crust: Pour the warm butterscotch filling into the baked 9-inch pie crust, spreading it evenly.
  8. Chill the pie: Refrigerate the pie for at least 4 hours or until the filling is fully set and chilled.
  9. Serve with topping: Before serving, top the pie with whipped cream for a light and creamy finish.

Notes

  • For a smoother filling, strain the mixture before pouring into the crust.
  • If you prefer, use a homemade or store-bought graham cracker crust instead of a traditional pie crust.
  • Ensure to temper the eggs properly to prevent curdling in the filling.
  • The pie can be made a day ahead and refrigerated overnight for convenience.
  • Use whole milk for best flavor and texture; alternatives like 2% milk will yield a thinner filling.

Find it online: https://crispcharm.com/butterscotch-pie-recipe/