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Close up photo of a slice of butterscotch pie on a white plate on a blue napkin.
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5 from 1 vote

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!
Prep Time5 mins
Cook Time10 mins
Chill Time6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 377kcal

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

Calories: 377kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 219mg | Potassium: 162mg | Fiber: 1g | Sugar: 30g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg