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Butterscotch Pie

Featured in: Desserts to Satisfy Every Craving

This detailed method walks you through creating a smooth butterscotch pie, topped with whipped cream, and encased in a tender crust. It’s a perfect dessert for planning ahead.

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Updated on Tue, 06 May 2025 17:13:11 GMT
A smooth filling pie with caramel drizzle and whipped cream, missing a slice to reveal the inside. Pin it
A smooth filling pie with caramel drizzle and whipped cream, missing a slice to reveal the inside. | cookingkitchn.com

Velvety Butterscotch Pie Delight

When I whip up this Butterscotch Pie, memories of my grandma's cooking flood back. This ain't some instant pudding thrown in a shell - we're talking genuine, scratch-made butterscotch, slowly turned golden brown until it's got that intense flavor, then poured into a crispy crust and finished with billowy dollops of fresh cream. It's the sort of treat that makes folks take that first taste and just go quiet for a second.

What Makes This Pie Special

There's something wonderful about crafting butterscotch with your own hands. Looking at sugar as it changes to amber liquid, swirling into cream and setting up as that smooth, dreamy filling. What's great? You can fix it up a day early to make hosting way easier. And don't forget that priceless moment when everyone sees it coming to the table - their faces say it all!

What You'll Need

  • Pie Crust: Make sure it's baked to a lovely brown shade as it holds everything together.
  • Dark Brown Sugar: This creates that amazing deep butterscotch taste we want.
  • Egg Yolks: These guys make our filling incredibly smooth and luxurious.
  • Heavy Cream: You'll need this for the filling and that fluffy topping too.
  • Whole Milk: Go for the full-fat kind to get that extra creamy texture.
  • Butter: This adds richness and rounds out our filling perfectly.
  • Vanilla Extract: A small amount pulls all the flavors into harmony.
  • Rum, Bourbon, or Scotch: Add a tiny bit if you're feeling fancy but you can skip it.
  • Cornstarch: This ingredient helps everything firm up just right.

How To Make It

Get Your Crust Ready
First thing, bake that crust until it's golden brown. I usually do this part a day early to save time when I'm busy.
Create Your Butterscotch Base
In a bowl, stir dark brown sugar, cornstarch, egg yolks and milk together. Now for the fun part, turn sugar into caramel and watch the magic happen. Then add cream slowly while stirring as it bubbles up.
Mix Everything Together
This part needs care. Pour the egg mix into your caramel bit by bit, stirring all the time. Keep cooking until it hits the right temp, then mix in butter, vanilla and maybe a splash of booze if you want.
Put It All Together
Now get that amazing filling into your crust, smooth it out, and let it sit in the fridge overnight. Waiting's the tough part!
Finish With Cream
Before serving, beat some cream with a bit of dark brown sugar and vanilla. Put it all over the top and watch everyone get excited.

Tricks For Perfect Results

  • Go For Dark Brown Sugar: It's totally worth finding for that rich, deep taste.
  • Watch Your Caramel: Stay right by it while cooking as it can turn bad in no time.
  • Use A Thermometer: This tool helps you nail the perfect texture every time.
  • Split The Work: Doing parts on different days makes the whole job way easier.
A slice of creamy pumpkin pie topped with whipped cream and caramel drizzle on a white plate. Pin it
A slice of creamy pumpkin pie topped with whipped cream and caramel drizzle on a white plate. | cookingkitchn.com

Keeping And Serving Your Pie

This treat will stay good in your fridge for about three days, but don't put the whipped cream on until you're ready to serve. Want to make it way earlier? Stick it in the freezer without the cream, then move it to the fridge the night before you need it.

Mix It Up

  • Try A Salt Kick: Adding salted caramel sauce makes this even more amazing.
  • Add Some Crunch: I love putting toasted pecans on the whipped cream for extra wow.
  • Go For Chocolate: Sometimes I put a slim layer of chocolate between the crust and filling for a flavor boost.

Frequently Asked Questions

→ Why is room temperature important?

It helps avoid curdling and keeps the filling smooth.

→ Is store crust okay?

Sure, just be sure to pre-bake it for best texture.

→ Should I skip crumb crusts?

They’re not sturdy enough to hold the soft filling well.

→ How many days ahead can I make it?

Two days works well, or freeze it for up to three months.

→ Why dark brown sugar?

It gives a richer caramel flavor compared to the lighter kind.

Butterscotch Pie

Creamy butterscotch pie with caramel tones, a tender crust, and whipped topping.

Prep Time
180 Minutes
Cook Time
40 Minutes
Total Time
220 Minutes
By: Sophia

Category: Sweet Delights

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (1)

Dietary: Vegetarian

Ingredients

01 1 chilled pie crust, unbaked.
02 Egg wash, optional.
03 3 tablespoons of cornstarch.
04 3/4 cup packed brown sugar (dark works best).
05 1 1/4 cups full-fat milk.
06 4 egg yolks, large size.
07 1/3 cup white sugar.
08 3 tablespoons water.
09 1 cup heavy cream for caramel.
10 1 cup more heavy cream for topping.
11 1 teaspoon bourbon or rum.
12 1/2 teaspoon fine salt.
13 2 tablespoons softened butter.
14 1 teaspoon vanilla extract.
15 2 tablespoons brown sugar for cream topping.
16 1/2 teaspoon vanilla for whipped cream.

Instructions

Step 01

Start your crust a couple of hours early, chill it well before rolling.

Step 02

Flatten the cold dough into a 12-inch round and ease it into a 9-inch pie pan.

Step 03

Form a decorative edge and pop it back in the fridge for at least 30 minutes.

Step 04

Heat oven to 375°F, then line your firm crust with parchment and weights.

Step 05

Bake crust 15 minutes with weights, then another 15 minutes bare until golden.

Step 06

Blend the brown sugar and cornstarch, then whisk in the egg yolks and milk.

Step 07

Cook sugar and water on the stove till it's golden brown in 5 to 7 minutes.

Step 08

Slowly whisk cream into the caramel pot until everything turns smooth and creamy.

Step 09

Gradually stir the brown sugar mixture into your caramel until it thickens at 195-200°F.

Step 10

Take it off the heat and stir in butter, bourbon, salt, and vanilla until blended well.

Step 11

Cool for 5 minutes, then spread it into the baked crust evenly.

Step 12

Keep the pie in the fridge, uncovered, for 6 hours or as long as 2 days till it's firm.

Step 13

Beat heavy cream with brown sugar and vanilla till medium peaks show up.

Step 14

Spread cream on top right before it’s time to serve your pie.

Step 15

Store any remaining slices, covered, in the fridge for as long as 5 days.

Notes

  1. For experienced bakers.
  2. Good for prepping ahead of time.
  3. Freezer-friendly dessert option.
  4. Indulgently rich treat.

Tools You'll Need

  • 9-inch dish for your pie.
  • Weights for pie crust.
  • Small saucepan.
  • Candy thermometer.
  • Mixer (electric preferred).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy—cream, butter.
  • Includes eggs.
  • Gluten from crust (wheat).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 48 g
  • Protein: 6 g