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A tasty, almost no bake treat this Butterscotch Pie uses simple ingredients and comes out silky smooth. A fun and unique dessert that you can bring to any gathering.
I have a confession to make, I’m obsessed with any and all things butterscotch. Especially this Butterscotch Pie. We have been making this for years, ever since my Grandma handed down the recipe.
HERE IS WHAT OUR READERS ARE SAYING:
“Made this recipe 3 times it’s excellent” – Barbara
I love a good slice of pie now and again and I can never find a place that serves Butterscotch so I love whipping up my recipe at home, it uses simple ingredients so it is no hassle at all.
I have so many memories of this particular pie. From days gone by when we had partys at my grandma’s house. She ALWAYS made this recipe.
The flavor of this treat is a nice rich butterscotch that is silky smooth, top it off with some whipped cream and some butterscotch sauce to put it over the top!
Honestly, I can’t even tell you how good this is, like I always say I don’t want to be biassed but it really is that good. If you are a fan of butterscotch anything then this is the pie for you.
I’m excited to share this one with the world. Maybe you can make your own memories with it!
You will fall in love with each and every single bite of my Butterscotch Pie and you won’t want to stop eating it. That’s what happens to me, everything in moderation I say.
Some of my other favorite pie recipes that we have on our site include: Caramelized Banana Pudding Pie, No Bake Oreo Pie and Strawberry Peach Pie.
WHY THIS RECIPE WORKS:
- You can use any of your favorite pie crusts, even homemade.
- With easy-to-find ingredients, this comes together easily.
- This will serve a crowd so it is perfect for gatherings.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Dark brown sugar
- Heavy cream
- Unsalted butter
- Whole milk
- Cornstarch
- Egg yolks
- Fine sea salt
- Vanilla extract
- Pie crust, prebaked
HOW TO MAKE BUTTERSCOTCH PIE:
- Place the brown sugar, heavy cream, and butter into a medium-sized saucepot. Place the pot over medium-low heat, start whisking immediately so the sugar doesn’t burn. Once the butter melts it will become smooth, stirring occasionally, bring it to a boil, reduce to a simmer and simmer for 2 minutes until slightly thickened. Take off the heat.
- Reserve 2 tablespoons of the milk. Whisk the remaining milk into the pot, set aside.
- Place a fine-mesh strainer over a large bowl, set aside.
- In a bowl, whisk together the cornstarch, egg yolks, salt, and the 2 tablespoons of milk until smooth.
- Stream the egg mixture into the pot while whisking. Place the pot back on the stove over medium-low heat, whisking constantly so it doesn’t scorch on the bottom. The mixture will thicken to a thick pudding-like consistency.
- Immediately pour the custard over the strainer and bowl, you will need to do this a little at a time, you will need to use a spatula to press the custard through the strainer. Don’t forget to scrape the custard off the bottom of the strainer when you are done.
- Whisk the vanilla into the custard. Pour this mixture into the baked pie crust and smooth out the top. Let cool to room temperature. Cover with plastic wrap and place in the fridge for at least 6 hours until set or overnight is best. Serve with whipped cream and your favorite toppings.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
HOW LONG DO I HAVE TO LET THIS PIE SET UP?
This will need at least 6 hours if not overnight to set up. This will help the Butterscotch Pie recipe come to the right consistency and cut nice and clean.
That makes this pie a great make-ahead dessert for when you want to bring it to gatherings, parties, or just want to have something ready the next day.
CAN I USE LIGHT BROWN SUGAR?
I do not recommend swapping out light brown sugar for dark brown sugar. The richness and flavor of this pie really rely on the dark brown sugar for this one.
WHY DO I NEED TO STRAIN MY FILLING?
The step with the strainer is to make sure the custard is completely smooth. There is a chance the egg may cook slightly and leave a few small chunks, this is why we strain. If you don’t mind that you can skip this step entirely.
WHAT IS THE BEST PIE CRUST TO USE?
You can use any of your favorite pie crusts as long as they are 9-inch. Refrigerated, frozen, or your favorite homemade recipe. We just don’t recommend using a graham cracker crust.
You will be baking the pie crust in the pan ahead of time so make sure that you do that before, or even during the process of making your butterscotch filling.
ANY ADDITIONS?
I’ve always got a few ideas up my sleeve.
- Add a meringue topping using leftover egg whites and beat to stiff peaks using a whisk attachment or hand mixer
- Drizzle butterscotch sauce over the top of the pie just before serving for even more butterscotch flavor
- Sprinkle with butterscotch chips, graham crackers, or shaved chocolate for texture
- Pipe on whipped cream using a pastry bag for a beautiful special occasion look
- Add a thin layer of homemade pudding or banana slices beneath the butterscotch pie filling
- Garnish with a dusting of white sugar or a few pecans around the edges of the crust
- Serve on a piece of parchment paper for that extra taste of home presentation
- Add a pinch of cinnamon or nutmeg to the butterscotch custard filling for a slightly spiced twist
- Layer the surface of the filling with crushed graham crackers for a sweet crunch
- Use decorative aluminum foil cutouts to shield the flaky crust edges from over-browning while baking
ANY SUBSTITUTIONS?
You got it! Take your pick from the following list.
- Swap the pre-baked pie shell with a homemade pie crust made on a lightly floured surface
- Use cold butter in place of unsalted butter if adjusting salt levels elsewhere in the recipe
- Replace whole milk with hot milk or evaporated milk for a richer texture
- If you’re out of dark brown sugar, use white sugar and a touch of molasses (but note: flavor won’t be as deep)
- Use a 9-inch pie plate with a flaky pie crust or even a cookie crust for a new twist
- For a gluten-free version, go with a store-bought GF crust or make one with almond flour
- Want a chocolate version? Sub the filling with a chocolate pie base but keep the butterscotch topping
- Try using cornstarch alternatives like arrowroot if needed (keep an eye on daily values)
- For a dairy-free option, use non-dairy milk like oat or almond and swap the cream with coconut cream
- Make the recipe in a double boiler if you’re nervous about scorching during cooking
HOW TO STORE:
ROOM TEMPERATURE: Nope, not with this recipe! It’ll go bad on the counter.
REFRIGERATOR: This can be stored in the refrigerator covered with plastic wrap where it will keep for up to 3-5 days.
FREEZER: We do not recommend freezing.
DANA’S TIPS AND TRICKS:
- Use your favorite pie crust, frozen, refrigerated, or homemade.
- This does need to set up for 6 hours, so this makes a great make-ahead dessert.
- Top with your favorite toppings, whipped cream, butterscotch chips, or sauce.
- Make sure you strain this, it helps get a nice and smooth consistency, see my tips above.
- Do not swap light brown sugar for dark brown sugar.
If you can’t resist a good slice of pie like me and want to try something super flavorful and different, then you need to try my Butterscotch Pie!
If you like this recipe, you might also like:
If you’ve tried this BUTTERSCOTCH PIE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Butterscotch Pie
Ingredients
- 1 cup dark brown sugar packed
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 5 tablespoons cornstarch
- 3 egg yolks
- pinch of fine sea salt
- 2 teaspoons vanilla extract
- 9- inch pie crust prebaked
Instructions
- Place the brown sugar, heavy cream, and butter into a medium-sized saucepot. Place the pot over medium-low heat, start whisking immediately so the sugar doesn’t burn. Once the butter melts it will become smooth, stirring occasionally, bring it to a boil, reduce to a simmer and simmer for 2 minutes until slightly thickened. Take off the heat.
- Reserve 2 tablespoons of the milk. Whisk the remaining milk into the pot, set aside.
- Place a fine-mesh strainer over a large bowl, set aside.
- In a bowl, whisk together the cornstarch, egg yolks, salt, and the 2 tablespoons of milk until smooth.
- Stream the egg mixture into the pot while whisking. Place the pot back on the stove over medium-low heat, whisking constantly so it doesn’t scorch on the bottom. The mixture will thicken to a thick pudding-like consistency.
- Immediately pour the custard over the strainer and bowl, you will need to do this a little at a time, you will need to use a spatula to press the custard through the strainer. Don’t forget to scrape the custard off the bottom of the strainer when you are done.
- Whisk the vanilla into the custard. Pour this mixture into the baked pie crust and smooth out the top. Let cool to room temperature. Cover with plastic wrap and place in the fridge for at least 6 hours until set or overnight is best. Serve with whipped cream and your favorite toppings.
Notes
- Use your favorite pie crust, frozen, refrigerated or homemade.
- This does need to set up for 6 hours, so this makes a great make ahead dessert.
- Top with your favorite toppings, whipped cream, butterscotch chips or sauce.
- Make sure you strain this, it helps get a nice and smooth consistency, see my tips above.
- Do not swap light brown sugar for dark brown sugar.
Nutrition
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Made this recipe 3 times it’s excellent
I love cooking I had a friend a years ago who showed me that cooking company very fun at that time you want to play I just saw it I thought it wasn’t something I’d like but I found out I was wrong and I like the baby and I like to cook especially the bacon my mother left me a bunch of cookbooks and my sister we’re the only ones left and I also have her home and garden recipe cards I’m always looking for something different to to make and that’s pretty different and I thank you for the recipe looks delicious and I always go by what the recipe calls for I don’t change it because then you spoil it and I found out in the long run what happens if you don’t like that recipe I made some ginger cookies and it taste was not there so I redid it and did it accordingly and then it came out right so I learned the heart now I do what it says I love the recipe thank you so much for sharing it with everybody have a nice day bye