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Classic Creamy Butterscotch Pie

A close-up of a thick slice of creamy butterscotch pie topped generously with whipped cream.
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A recipe for a rich, old-fashioned butterscotch pie featuring a smooth, velvety custard filling made from scratch.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (or homemade)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar (for topping)
  • Extra butterscotch chips or toasted pecans for garnish (optional)

Instructions

  1. Prepare your 9-inch pie crust and let it cool completely if you baked it beforehand.
  2. In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the whole milk until the mixture is smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes. Do not stop stirring.
  5. Remove the saucepan from the heat. In a separate bowl, lightly whisk the egg yolks.
  6. Temper the egg yolks by slowly pouring about 1 cup of the hot sugar mixture into the yolks while whisking the yolks continuously.
  7. Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture.
  8. Return the saucepan to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the custard thickens further. Do not let it boil after adding the yolks.
  9. Remove from heat. Stir in the butter pieces until they melt completely. Stir in the vanilla extract.
  10. Pour the hot filling immediately into the cooled pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  11. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
  12. Before serving, whip the heavy cream with the powdered sugar until stiff peaks form.
  13. Spread or pipe the whipped cream over the chilled pie. Garnish with extra butterscotch chips or pecans if desired.

Notes

  • For a richer flavor, you can substitute half of the milk with heavy cream.
  • If you prefer a graham cracker crust, mix 1 1/2 cups graham cracker crumbs with 1/4 cup sugar and 6 tablespoons melted butter, then press into the pan and chill for 30 minutes before filling.
  • To achieve a truly velvety texture, make sure to temper the egg yolks slowly.

Nutrition

Find it online: https://cookerykings.com/butterscotch-pie-recipe-creamy-old-fashioned/