Description
Butterscotch Pie is a nostalgic dessert with a rich, creamy brown sugar and butter filling inside a flaky pie crust, topped with whipped cream and optional caramel drizzle. It’s perfect for gatherings or a cozy treat.
Ingredients
Scale
- 1 unbaked Flaky Pie Crust or All Butter Pie Crust
- 1 large egg (optional, for egg wash)
- 3/4 cup packed light or dark brown sugar
- 3 Tablespoons cornstarch
- 1 and 1/4 cups whole milk (at room temperature)
- 4 large egg yolks (at room temperature)
- 1/3 cup granulated sugar
- 3 Tablespoons water (at room temperature)
- 1 cup heavy cream (at room temperature)
- 2 Tablespoons unsalted butter (softened)
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon bourbon, scotch, or rum (or extra vanilla)
- 1 cup heavy cream (cold, for whipped topping)
- 2 Tablespoons packed light or dark brown sugar (for whipped topping)
- 1/2 teaspoon pure vanilla extract (for whipped topping)
- Salted caramel sauce (optional, for drizzling)
Instructions
- Prepare and chill your pie crust dough for at least 2 hours. Roll it out to 1/8 inch thick and place into a 9-inch pie dish. Chill for 30 minutes.
- Preheat oven to 375°F (190°C). Blind bake the crust with parchment paper and pie weights for 15–16 minutes. Remove weights and paper, prick crust with a fork, and bake for another 14–15 minutes until golden. Cool completely.
- In a bowl, whisk together brown sugar, cornstarch, milk, and egg yolks until smooth.
- In a saucepan over medium heat, combine granulated sugar and water. Cook until amber brown, then slowly whisk in heavy cream (carefully, as it will bubble). Stir for 2 minutes.
- Gradually whisk the egg mixture into the hot caramel mixture. Continue to whisk for about 5 minutes until thickened.
- Remove from heat and stir in butter, salt, vanilla, and bourbon (or additional vanilla). Let cool for 5 minutes, then pour into the baked crust and smooth the top.
- Refrigerate the pie uncovered for at least 6 hours or overnight to set.
- In a mixing bowl, whip the cold cream, brown sugar, and vanilla until medium peaks form.
- Spread or pipe the whipped cream over the chilled pie. Optionally, drizzle with salted caramel before serving.
- Slice and serve chilled. Store leftovers in the refrigerator.
Notes
- Chill the pie crust thoroughly to prevent shrinkage while baking.
- Use room temperature ingredients for a smooth filling.
- Do not rush the cooling and chilling time — it’s key to a firm, sliceable pie.
- Salted caramel, shaved chocolate, or nuts make great garnishes.
- Make ahead by preparing the pie a day in advance; top with whipped cream just before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 130mg
Keywords: Butterscotch Pie, homemade pie, brown sugar pie, caramel pie, dessert, holiday dessert, nostalgic desserts