Butterscotch Pie
This Butterscotch Pie has a rich, silky smooth custard filling nestled onto a flaky pie crust creating an incredible holiday-worthy dessert! Made with pantry staple ingredients in only 15 minutes!
This dessert is guaranteed to go fast! So you’ll want more mouthwatering pies such as my French Silk Pie and Easy Maple Walnut Pie to choose from!
Snag a slice of this Butterscotch Pie and prepare yourself to be amazed! It’s everything you want in a chilled treat with its cool creamy, rich butterscotch filling and buttery pie crust!
Top your slice with a generous amount of whipped cream and a dreamy drizzle of butterscotch sauce and you’ll find your head in the clouds wondering how something SO good even exists!
Make room beside the classic Pumpkin Pie and Homemade Apple Pie! Because this Butterscotch Pie will surely earn its spot on your holiday dessert tables for years to come!
You’ll love it for its taste and texture but really appreciate it for how quick it is to make! In just 15 minutes this dessert is finished and ready for the refrigerator.
You can even save yourself some time in the holiday baking rush and make this a day or two ahead of time!
Ingredient Notes
Whip up this incredible Butterscotch Pie Recipe by first choosing a pie crust! I used a prebaked pie crust but you can totally make your favorite homemade pie crust recipe if you prefer.
If you don’t have a homemade recipe in mind then be sure to check out my Cream Cheese Pie Crust! Even my Best Graham Cracker Crust would make a tasty addition to this butterscotch filling!
Next, you’ll need the ingredients for the custard filling! That list includes dark brown sugar, heavy cream, unsalted butter, whole milk, cornstarch, egg yolks, fine sea salt, and vanilla extract.
Once the pie is ready to serve be sure to dress up each slice with some sweet toppings! I’d suggest a drizzle of butterscotch sauce, a sprinkle of butterscotch chips, and a heaping dollop of Perfect Homemade Whipped Cream!
How To Make Butterscotch Pie
- Cook the brown sugar, heavy cream, and butter over medium-low heat. Whisking constantly while being careful not to burn the sugar.
- Boil the mixture then reduce the heat to allow it to simmer until its thickened. Then remove from the heat.
- Whisk milk into the mixture and set it aside.
- Combine the cornstarch, egg yolks, and salt together in a bowl. Whisk together until smooth and then add it into the pot.
- Cook the mixture again while whisking it together constantly.
- Pour the pudding consistency filling over a fine mesh strainer and bowl a little to a time.
- Whisk vanilla into the custard and then pour the filling into a baked pie crust, smoothing out the top.
- Cool the pie to room temperature. Then cover with plastic wrap and place it in the refrigerator to set.
Frequently Asked Questions
How To Store Butterscotch Pie
Cover the pie loosely with plastic wrap or aluminum foil and store it in the refrigerator. Eat the leftover Butterscotch Pie within 2 to 3 days!
Why Did My Butterscotch Filling Come Out Runny?
If the custard is too runny then it’s likely because it wasn’t cooked long enough on the stovetop. It’s important not to take the filling off the heat until it reaches a consistency that’s similar to pudding.
Make sure you’ve also allowed the pie to be set in the refrigerator overnight or for at least 6 hours. Trying to cut and eat this pie without doing so will result in a runny filling.
Do I Have To Strain The Custard?
Straining the custard ensures that the filling comes out perfectly smooth. Since there’s a chance the egg may cook slightly this process eliminates the possibility of those few small chunks.
If you don’t mind the custard possibly having some lumps that you can totally skip straining the filling.
There’s always room for a slice of this rich Butterscotch Pie after the big Thanksgiving meal! In fact, there’s probably room for two slices so you should probably grab another delicious pie recipe!
- Classic Blueberry Pie – Made with fresh blueberries and a refrigerated pie crust, preps in only 15 minutes!
- Chocolate Toll House Pie – A buttery pie crust covered in a cookie filling that’s loaded with walnuts and chocolate chips!
- Pecan Pie – A classic dessert that everyone looks forward to on Thanksgiving, make it ahead for an easier holiday!
- Chocolate Cream Pie – Rich chocolate filling nestled into a flaky pie crust and topped with Perfect Homemade Whipped Cream!
- Impossible French Apple Pie – Spiced, tender apples covered in a pecan crumble topping, ready in an hour!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Butterscotch Pie
Ingredients
- 1 9-inch pie crust single layer
- 1 cup dark brown sugar packed
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 5 tablespoons cornstarch
- 3 large egg yolks
- ¼ teaspoon fine sea salt
- 2 teaspoons vanilla extract
Instructions
- Bake your single layer pie crust in a 9-inch pie dish according to package or recipe directions.
- Add the brown sugar, heavy cream, and butter into a medium saucepot and cook over medium-low heat, whisking immediately and constantly 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 and 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, and salt 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
- How To Store Butterscotch Pie: Cover the pie loosely with plastic wrap or aluminum foil and store it in the refrigerator. Eat the leftover Butterscotch Pie within 2 to 3 days!
- Why Did My Butterscotch Filling Come Out Runny? If the custard is too runny then it’s likely because it wasn’t cooked long enough on the stovetop. It’s important not to take the filling off the heat until it reaches a consistency that’s similar to pudding. Make sure you’ve also allowed the pie to be set in the refrigerator overnight or for at least 6 hours. Trying to cut and eat this pie without doing so will result in a runny filling.
- Do I Have To Strain The Custard? Straining the custard ensures that the filling comes out perfectly smooth. Since there’s a chance the egg may cook slightly this process eliminates the possibility of those few small chunks. If you don’t mind the custard possibly having some lumps that you can totally skip straining the filling.
Nutrition
Did You Make This Recipe?
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So delicious every one loved it. Took a while to put tog. But it was worth it it Thank you for the recipe 🙏
You’re so welcome!