Go Back
Butterscotch Pie

Butterscotch Pie

Emily
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings 8 slices
Calories 310 kcal

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.