Warm, silky, and full of nostalgia, Butterscotch Pie is a timeless dessert that brings comfort with every bite. With a smooth custard filling made from rich brown sugar and creamy milk, nestled in a flaky pie crust and topped with a buttery finish, this pie is an old-fashioned favorite that still wins hearts today.
I remember my grandmother making this pie for Sunday dinners and holidays. The sweet scent of brown sugar bubbling on the stove filled the kitchen, and we all knew dessert was going to be special. It's simple to prepare, yet the flavor is so deep and satisfying that it often outshines fancier desserts.
Why You’ll Love Butterscotch Pie
- Old-Fashioned Flavor: Deep, caramel-like sweetness with a creamy texture.
- Easy Ingredients: Pantry staples you likely already have.
- Make-Ahead Friendly: Perfect for prepping the day before.
- Comfort Food Classic: Brings a touch of nostalgia to the table.
- Versatile: Delicious on its own or with whipped cream or meringue.
- Great for Any Season: Cozy enough for fall, refreshing enough for spring.
Ingredients You’ll Need
- 1 cup packed light brown sugar – Creates that rich butterscotch flavor.
- 4 tablespoons cornstarch – Thickens the filling to a pudding-like consistency.
- ½ teaspoon salt – Balances the sweetness.
- 2 cups milk – Whole milk works best for creaminess.
- 2 egg yolks, beaten – Add richness and help set the custard.
- 1 tablespoon butter – Adds a luxurious finish.
- 1 teaspoon vanilla extract – Rounds out the flavor.
- 1 (9-inch) pie crust, baked and cooled – Use homemade or store-bought.
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
- Bake your pie crust according to package or recipe directions.
- Let it cool completely before filling.
Step 2: Make the Butterscotch Filling
- In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Place over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble (about 6-8 minutes).
- Remove from heat. Temper the egg yolks by adding a spoonful of hot mixture into the yolks while stirring.
- Slowly whisk the tempered yolks back into the saucepan.
- Return to medium heat and cook for another 2-3 minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla until smooth.
Step 3: Fill and Chill
- Pour the warm filling into the cooled pie crust.
- Smooth the top with a spatula.
- Let cool at room temperature for 20-30 minutes.
- Refrigerate for at least 4 hours or until fully set.
Serving and Storage Tips
Serve your butterscotch pie chilled, topped with a dollop of whipped cream or a swirl of meringue if desired. It’s delightful on its own but even better with a sprinkle of sea salt or chopped toffee.
To store, cover the pie with plastic wrap or a pie lid and refrigerate for up to 4 days. For the best texture, keep it cold and slice with a clean, sharp knife.
Freezing is not recommended as the filling may separate or become grainy.
Helpful Notes
- No Scorched Sugar: Keep stirring to avoid burning the bottom of the pan.
- Smooth Finish: Strain the filling before pouring into the crust for a silky result.
- Make it Boozy: Add a splash of bourbon or dark rum for an adult twist.
- Double the Recipe: This filling also works well in mini tart shells.
- Crust Variations: Try a graham cracker or shortbread crust for a different twist.
Frequently Asked Questions
1. Can I use dark brown sugar instead of light?
Yes, but it will have a more intense molasses flavor.
2. Can I make this pie gluten-free?
Yes! Use a gluten-free pie crust and double-check your cornstarch is GF-certified.
3. Can I use non-dairy milk?
Almond or oat milk can work, but the texture may be slightly thinner.
4. How do I avoid lumps in the filling?
Whisk constantly and strain before pouring into the crust.
5. Can I make this a meringue pie?
Absolutely! Top with your favorite meringue and bake until golden.
Final Thoughts
This Butterscotch Pie is everything a classic dessert should be—easy to make, deeply flavorful, and always satisfying. With its silky custard and nostalgic flavor, it’s bound to become a go-to recipe in your collection.
Whether you’re making it for a special holiday or just because, this pie brings a little extra comfort and joy to every table. Don’t forget to snap a photo and tag me when you serve up your sweet, golden masterpiece!
Butterscotch Pie
Ingredients
- 1 cup packed light brown sugar
- 4 tablespoons cornstarch
- ½ teaspoon salt
- 2 cups milk
- 2 egg yolks beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 9-inch pie crust, baked and cooled
Instructions
Step 1: Prepare the Pie Crust
- Bake your pie crust according to package or recipe directions.
- Let it cool completely before filling.
Step 2: Make the Butterscotch Filling
- In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Place over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble (about 6-8 minutes).
- Remove from heat. Temper the egg yolks by adding a spoonful of hot mixture into the yolks while stirring.
- Slowly whisk the tempered yolks back into the saucepan.
- Return to medium heat and cook for another 2-3 minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla until smooth.
Step 3: Fill and Chill
- Pour the warm filling into the cooled pie crust.
- Smooth the top with a spatula.
- Let cool at room temperature for 20-30 minutes.
- Refrigerate for at least 4 hours or until fully set.
Notes
- No Scorched Sugar: Keep stirring to avoid burning the bottom of the pan.
- Smooth Finish: Strain the filling before pouring into the crust for a silky result.
- Make it Boozy: Add a splash of bourbon or dark rum for an adult twist.
- Double the Recipe: This filling also works well in mini tart shells.
- Crust Variations: Try a graham cracker or shortbread crust for a different twist.
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