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Old-Fashioned Creamy Butterscotch Pie

A close-up of a decadent slice of butterscotch pie topped high with fluffy white whipped cream on a white plate.
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Make a rich, velvety butterscotch pie from scratch. This recipe delivers a classic, indulgent dessert with a silky-smooth filling that is perfect for holidays and gatherings.

Ingredients

Scale
  • 1 pre-made or homemade 9-inch pie crust, baked
  • 1 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Prepare your 9-inch pie crust and let it cool completely.
  2. In a medium saucepan, whisk together the brown sugar, flour, and salt.
  3. Gradually whisk in the whole milk until smooth.
  4. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. In a small bowl, whisk the egg yolks lightly. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly to temper them.
  6. Pour the tempered egg mixture back into the saucepan with the remaining hot mixture. Return to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the custard thickens further. Do not boil.
  7. Remove from heat. Stir in the butter pieces until fully melted and smooth. Stir in the vanilla extract.
  8. Pour the hot butterscotch filling immediately into the cooled, pre-baked pie crust.
  9. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
  10. Before serving, prepare the topping: In a chilled bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
  11. Spread or pipe the whipped cream over the chilled pie. Slice and serve immediately.

Notes

  • For a truly silky smooth filling, strain the custard through a fine-mesh sieve before pouring it into the crust.
  • If you want a richer flavor, substitute 1/4 cup of the brown sugar with dark brown sugar.
  • Chill the pie for a minimum of 4 hours to ensure the filling sets firmly.

Nutrition

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