Butterscotch Piee
This Butterscotch Pie is a smooth, creamy, and utterly decadent dessert that’s bound to become a family favorite. With a buttery, caramelized butterscotch filling encased in a flaky pie crust and topped with homemade whipped cream, every bite melts in your mouth. It’s the perfect dessert for holidays, special occasions, or any time you crave something indulgent!
The first time I made this Butterscotch Pie for my family, it quickly became a staple at all of our gatherings. My husband, who’s a fan of all things caramel, absolutely fell in love with its rich butterscotch flavor. It’s now one of those desserts that my little family always requests, and every time I make it, the kitchen fills with that irresistible buttery aroma. It’s become our go-to comfort dessert, especially during the holiday season when everyone is gathered around the table, enjoying food and laughter.
Why You’ll Love Butterscotch Pie
•Creamy and Indulgent: The butterscotch filling is velvety smooth and rich with a deep caramel flavor.
•Perfect for Any Occasion: Whether it’s for a holiday gathering or a cozy family dinner, this pie is sure to impress.
•Make-Ahead Friendly: You can prepare the pie in advance and store it in the fridge, making it perfect for stress-free entertaining.
•Whipped Cream Topping: Fresh whipped cream adds a light, airy contrast to the rich filling, making every bite heavenly.
•Classic Nostalgic Flavor: If you love the taste of caramel, this pie will take you back to your childhood with its sweet, comforting flavor.
Ingredients Notes for Butterscotch Pie
•brown sugar: The star of the show, brown sugar creates that classic butterscotch flavor.
•Butter: Adds richness and helps caramelize the sugar, giving the pie its smooth texture.
•Egg Yolks: They give the filling a creamy and rich consistency.
•Cornstarch: Ensures the filling sets properly without becoming too thick.
•Vanilla Extract: A touch of vanilla enhances the butterscotch flavor and adds warmth.
•Pie Crust: A pre-baked pie crust serves as the base for this pie. You can use store-bought or homemade.
Recipe Steps for Butterscotch Pie
Step 1: Prepare the Pie Crust
•Pre-bake your favorite pie crust (homemade or store-bought) in a 9-inch pie dish until golden and crisp. Set aside to cool.
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Step 2: Make the Butterscotch Filling
•In a medium saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar and cook until it begins to bubble and caramelize, about 3-5 minutes.
•Slowly whisk in 2 cups whole milk and bring the mixture to a gentle boil.
•In a separate bowl, whisk together 4 egg yolks and 1/4 cup cornstarch. Slowly temper the egg mixture by adding a ladle of the hot butterscotch mixture to the eggs while whisking constantly.
•Gradually add the egg mixture back into the saucepan, whisking continuously. Cook for an additional 2-3 minutes, until thickened.
•Remove from heat and stir in 1 teaspoon vanilla extract. Pour the butterscotch filling into the prepared pie crust.
Step 3: Chill the Pie
•Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.
Step 4: Whip the Cream
•In a large bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
Step 5: Serve
•Once the pie is set, spread or pipe the whipped cream over the top. Slice and serve chilled.
Storage Options
•Fridge: Store the pie covered in the refrigerator for up to 3 days.
•Freezer: You can freeze the pie without the whipped cream topping for up to 2 months. Thaw in the fridge overnight before serving.
Variations & Substitutions
•Nutty Twist: Add chopped pecans or walnuts to the whipped cream topping for a bit of crunch.
•Chocolate Drizzle: Drizzle melted chocolate over the pie for a chocolate-butterscotch combo.
•Cookie Crust: Swap the traditional pie crust for a graham cracker or shortbread cookie crust for added texture.
•Salted Butterscotch Pie: Add a pinch of flaky sea salt on top of the whipped cream for a sweet and salty twist.
Butterscotch Pie
Ingredients
- For the Pie Crust:
- 1 pre-made 9-inch pie crust store-bought or homemade
- For the Butterscotch Filling:
- 1 cup brown sugar packed
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: shaved chocolate or toffee bits for garnish
Instructions
- Prepare the Pie Crust:
- Pre-bake the Crust: Preheat your oven to 350°F (175°C). If using a pre-made crust, follow package instructions to pre-bake until golden. Let cool.
- Make the Butterscotch Filling:
- Combine Dry Ingredients: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
- Add Milk: Gradually whisk in the milk until the mixture is smooth.
- Cook the Filling: Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
- Add Egg Yolks: Slowly add a small amount of the hot mixture to the beaten egg yolks to temper them, stirring quickly to prevent scrambling. Then gradually stir the egg yolk mixture back into the saucepan.
- Finish the Filling: Continue cooking for another 2-3 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract until smooth.
- Pour into Crust: Pour the butterscotch filling into the cooled pie crust. Smooth the top with a spatula.
- Chill the Pie:
- Cool: Allow the pie to cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours, or until set.
- Prepare the Whipped Topping:
- Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve:
- Top and Garnish: Once the pie is set, spread the whipped cream over the top. Optionally, garnish with shaved chocolate or toffee bits.
- Slice and Enjoy: Slice and serve your delicious Butterscotch Pie chilled!
