Print

Butterscotch Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 108 reviews

This classic Butterscotch Pie features a rich, creamy filling made from brown sugar, butter, and vanilla, set in a flaky baked pie crust and topped with fluffy whipped cream. The custard-like filling is cooked gently on the stovetop to achieve a smooth, luscious texture with a deep caramel flavor, perfect for an indulgent dessert.

Ingredients

Pie Filling

  • 1 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract

Pie Crust & Topping

  • 1 (9-inch) baked pie crust
  • Whipped cream for topping

Instructions

  1. Combine Dry Ingredients: In a medium saucepan, combine the brown sugar, cornstarch, and salt to form the base of the filling.
  2. Add Milk: Gradually whisk in the whole milk to the dry ingredients until the mixture is completely smooth, ensuring no lumps remain.
  3. Cook Mixture: Place the saucepan over medium heat and stir constantly until the mixture thickens and reaches a boil. Once boiling, continue to cook for 1 minute to activate the thickening agents, then remove from heat temporarily.
  4. Temper Egg Yolks: In a separate small bowl, whisk the egg yolks. Gradually add about 1 cup of the hot milk mixture to the yolks, whisking constantly to gently raise their temperature and prevent curdling.
  5. Combine and Cook Again: Return the tempered egg mixture to the saucepan and place back over medium heat. Stir constantly until the mixture thickens again and boils for 1 full minute to ensure it sets properly.
  6. Add Butter and Vanilla: Remove the saucepan from heat and stir in the butter and vanilla extract until the filling is silky smooth and glossy.
  7. Fill Pie Crust: Pour the hot butterscotch filling into the pre-baked 9-inch pie crust, spreading evenly.
  8. Chill: Refrigerate the pie for at least 4 hours to allow the filling to set firmly.
  9. Serve: Before serving, top the pie generously with whipped cream for a rich, creamy finish.

Notes

  • Be sure to whisk constantly during cooking to prevent the custard from burning or forming lumps.
  • Tempering the egg yolks is essential to avoid scrambling them when adding to the hot mixture.
  • The baked pie crust can be homemade or store-bought, but it must be fully baked before adding the filling.
  • Refrigeration time can be extended up to overnight for better setting and flavor development.
  • Use whole milk for the best creamy texture; low-fat alternatives may affect consistency.

Find it online: https://forkoria.com/butterscotch-pie-recipe/