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Butterscotch Pie is the old-fashioned, made-from-scratch pie that tastes just like the one my grandma used to make, with a silky brown sugar custard and a crisp, flaky crust. I made one last Sunday for a family dinner, and the second it was sliced, everyone was fighting over who got the corner piece with the most whipped cream.
Real butterscotch comes from cooking down brown sugar, butter, and cream, and once you taste this homemade version you will never reach for a box of pudding again.
Butterscotch Pie Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: About 6 hours (includes chilling)
- 🍽️ Serving: 8 servings
- ⚡ Calories: 376kcal
- 🌶️ Flavor Profile: Rich, creamy, and buttery with deep brown sugar
- ✋ Difficulty: Intermediate, a classic custard pie like our Southern buttermilk pie
Quick Answer
Cook dark brown sugar, heavy cream, and butter into a butterscotch base, then whisk in milk. Temper in a mixture of egg yolks, cornstarch, and milk, and cook until thick. Strain the custard for silkiness, stir in vanilla, and pour it into a prebaked pie crust. Chill until set, then top with whipped cream and serve.
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Why This Recipe Works
Click to see the technique science
- Cooking the brown sugar makes real butterscotch. Melting dark brown sugar with butter and cream develops the deep, caramel-like flavor that boxed pudding can never match.
- Tempering the yolks keeps it silky. Streaming the egg mixture in slowly while whisking sets the custard smoothly without scrambling the eggs.
- Straining guarantees a flawless texture. Pressing the custard through a fine mesh strainer catches any bits, leaving the filling perfectly creamy.
- Cornstarch and yolks set it firm. Together they thicken the custard so the pie slices cleanly instead of running.
- A prebaked crust stays crisp. Fully baking the crust first keeps it flaky under the creamy filling rather than turning soggy.
Why You’ll Love This Recipe
- It tastes like a nostalgic, old-fashioned pie made completely from scratch.
- Real butterscotch from cooked brown sugar is worlds better than any boxed mix.
- It is a make-ahead dream and pairs perfectly with our Southern buttermilk pie on a holiday dessert table.
Key Ingredients
Pantry staples turn into the richest, creamiest old-fashioned pie.
- Dark brown sugar: The star of the show. Cooking it with butter and cream is what creates that deep, real butterscotch flavor.
- Heavy cream and whole milk: Together they make the custard luxuriously smooth and rich.
- Egg yolks and cornstarch: They thicken the filling into a sliceable, set custard.
- Butter and vanilla: Butter deepens the butterscotch, and vanilla rounds out the warm flavor.
- Prebaked pie crust: A crisp, fully baked crust holds the creamy filling. Homemade or store-bought both work.
See recipe card for exact quantities.
Variations and Substitutions
Make this butterscotch pie your own with a few easy twists.
- Salted butterscotch: Add a little flaky sea salt on top for a salted butterscotch flavor.
- Bourbon: Stir a splash of bourbon into the custard with the vanilla for a grown-up version.
- Graham crust: Use a graham cracker or shortbread crust instead of a traditional pie crust.
- Banana butterscotch: Layer sliced bananas in the crust before adding the custard.
- Make it a pudding: Skip the crust and chill the custard in cups, like our homemade pistachio pudding.
How to Make Butterscotch Pie
- Whisk the dark brown sugar, heavy cream, and butter in a saucepan over medium-low heat until melted and smooth.
- Reserve 2 tablespoons of milk, then whisk the rest of the milk into the butterscotch mixture.
- In a separate bowl, whisk the cornstarch, egg yolks, salt, and reserved milk until smooth.
- Stream the egg mixture into the pot while whisking, then cook over medium-low heat, whisking constantly, until thick.
- Immediately pour the custard through a fine mesh strainer into a bowl, pressing it through with a spatula.
- Whisk the vanilla into the smooth custard.
- Pour the custard into the baked pie crust, smooth the top, cover with plastic touching the surface, and chill until set.
Recipe Tips & Tricks
- Whisk constantly over the heat so the custard does not scorch or get lumpy on the bottom.
- Do not skip the strainer, which is the secret to an ultra-silky, lump-free filling.
- Use a fully prebaked crust so it stays crisp under the creamy custard.
- Press plastic wrap onto the surface before chilling to keep a skin from forming.
- Chill until completely set, at least 4 to 6 hours or overnight, before slicing.
- Top with whipped cream right before serving for the classic finish.
Serving Ideas and Suggestions
This butterscotch pie is a nostalgic showstopper, especially with a big swirl of whipped cream and a drizzle of caramel on each slice. Serve it chilled for the creamiest, most set texture.
For a classic pie spread, serve it next to our Southern buttermilk pie and our tiramisu pie for a trio of creamy, make-ahead desserts.
It is the perfect ending to a holiday meal or Sunday dinner. If you love that silky custard, you will want to master our homemade pastry cream too for filling all kinds of treats.
Butterscotch Pie FAQs
Butterscotch pie is a creamy custard pie made from dark brown sugar, butter, heavy cream, milk, egg yolks, cornstarch, and vanilla poured into a prebaked crust. Cooking the brown sugar with butter and cream is what creates the real butterscotch flavor.
The pie needs at least 4 to 6 hours in the refrigerator to set fully, though overnight is even better. Chilling firms the custard so it slices cleanly and holds its shape.
A runny filling usually means it was not cooked long enough to fully thicken or did not chill long enough to set. Cook the custard until it is thick and bubbling, and chill the pie completely before slicing.
Yes, it is a great make-ahead dessert. Prepare the pie a day in advance and keep it covered in the refrigerator. Add the whipped cream topping just before serving so it stays fresh.
Straining is highly recommended. Pouring the warm custard through a fine mesh strainer removes any small lumps or bits of cooked egg, giving you that perfectly silky, smooth filling.
Custard pies do not freeze well because the filling can separate and weep when thawed. This pie is best made fresh and stored in the refrigerator for up to three days.
Love an old-fashioned pie? Try our Southern buttermilk pie next.
Grandma’s Butterscotch Pie Recipe
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
Love This Recipe?
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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