Butterscotch pie is a rich, creamy, and decadent dessert that brings the comforting flavors of caramelized brown sugar and butter together in a silky smooth custard. The velvety filling, nestled in a flaky pie crust and topped with whipped cream, makes it a perfect choice for holidays, family gatherings, or any time you crave a nostalgic, old-fashioned dessert. If you love the deep, buttery taste of butterscotch, this pie is a must-try!
Ingredients
For the Pie Crust (or use store-bought)
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into small cubes)
- 3-4 tablespoons ice water
For the Butterscotch Filling
- 1 cup brown sugar (light or dark)
- ¼ cup unsalted butter
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- ½ cup heavy cream
- 3 large egg yolks
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Crushed butterscotch candies (optional for garnish)
Instructions
Step 1: Prepare the Pie Crust
- In a mixing bowl, whisk together flour and salt.
- Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface, fit it into a 9-inch pie pan, and trim the edges.
- Prick the bottom with a fork and bake at 375°F (190°C) for 15-18 minutes until golden brown. Let it cool completely.
Step 2: Make the Butterscotch Filling
- In a saucepan over medium heat, melt the butter and add the brown sugar. Stir until the sugar dissolves and becomes bubbly (about 2 minutes).
- In a separate bowl, whisk together cornstarch, salt, and milk until smooth.
- Slowly pour the milk mixture into the butter-sugar mixture, whisking continuously.
- In another bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot mixture to the egg yolks to temper them, then pour the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly, until thickened (about 5-7 minutes).
- Remove from heat and stir in vanilla extract.
- Pour the filling into the cooled pie crust and smooth the top.
Step 3: Chill and Garnish
- Cover the pie with plastic wrap (pressing it onto the surface to prevent a skin from forming) and refrigerate for at least 4 hours or overnight until fully set.
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla until soft peaks form.
- Spread or pipe the whipped cream over the pie and sprinkle with crushed butterscotch candies if desired.
Tips for the Best Butterscotch Pie
✔ Use Dark Brown Sugar – It gives a richer, deeper butterscotch flavor.
✔ Temper the Egg Yolks – Adding hot liquid slowly prevents them from scrambling.
✔ Whisk Constantly – This ensures a smooth, lump-free custard.
✔ Chill Thoroughly – Allow at least 4 hours for the pie to set for the best texture.
✔ Try a Graham Cracker Crust – For a no-bake crust option, use crushed graham crackers mixed with butter.
Conclusion
Butterscotch pie is a delightful blend of buttery, caramelized flavors with a smooth, creamy texture that melts in your mouth. Whether you’re making it for a special occasion or just treating yourself, this classic dessert is bound to impress. Serve it chilled for the best taste, and don’t forget the whipped cream topping for the ultimate indulgence!
Would you like a version with a no-bake crust or a dairy-free alternative?