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Rich Butterscotch Pie

Featured in Sweet Treats Everyone Will Love.

A dreamy butterscotch pie made from scratch with caramelized sugar filling, fluffy whipped cream, and a golden crust that stays perfectly flaky.

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Emily Watson
Updated on Mon, 24 Mar 2025 23:20:06 GMT
Creamy pie slice with whipped topping and caramel drizzle on a plate next to a fork. Pin it
Creamy pie slice with whipped topping and caramel drizzle on a plate next to a fork. | thefamilycooks.com

I can't wait to let you in on my beloved Butterscotch Pie! I've spent tons of time playing around with this recipe in my kitchen until I got the creamiest, most delicious butterscotch filling ever. This pie brings back so many good memories for me - it's got this amazing flaky crust and it's topped with fluffy homemade whipped cream. Every mouthful gives you that genuine butterscotch taste that boxed pudding mixes just can't touch.

The Charm Behind This Treat

Don't you love those sweets that take you right back to childhood? This is definitely one of them! So many folks tell me this pie brings up happy memories while they make new ones too. The secret's in doing everything by hand and letting those caramel flavors build up nice and slow. The best part? You can make it a day before you need it, which works great when you're busy with holidays or having friends over.

Stuff We'll Need

  • Pie Crust: My homemade buttery crust really makes this pie stand out, you'll see why.
  • Dark Brown Sugar: This gives us that rich, deep butterscotch flavor we're after.
  • Egg Yolks: These yellow gems help create the creamiest custard you've ever had.
  • Heavy Cream: Don't try to swap this out - it's what makes everything so rich and smooth.
  • Vanilla Extract: A little vanilla or rum really brings everything together wonderfully.

Creating Something Amazing

Getting That Crust Just Right
We'll start by blind baking our crust until it looks golden and crisp. I always cool my dough twice and throw in some pie weights - they really do wonders.
Whipping Up That Golden Goodness
This is the fun part! Keep an eye on your sugar as it turns into gorgeous caramel. When the cream goes in, it'll bubble up like crazy - so cool to watch!
Crafting The Smoothest Filling
This is where taking your time really pays off. Keep stirring that caramel into your sugar and egg mix. You want to stay between 195°F and 200°F. I always keep my thermometer stuck to the side of the pot.
Wrapping Things Up
Now pour all that smooth custard into your crust. Then comes the tough part - waiting! Let it chill for at least 6 hours in your fridge without covering it. I know you'll want to peek, but hang in there.

Finishing Touches

Right before you serve it, I love adding a big dollop of fresh whipped cream with a bit of brown sugar mixed in. Sometimes I get a little fancy and add some warm salted caramel on top. It tastes amazing with a nice strong cup of coffee, especially when you're sharing it with good friends at your table.

Insider Tricks

Let me tell you what I've figured out after making tons of these pies. Don't rush the caramel part - if you do, it'll taste bitter and ruin everything! Keep stirring that custard constantly because lumps will mess it up. And please make sure you blind bake that crust properly - nobody wants it all mushy on the bottom!

Get Ready Early

One reason I love making this for parties is you can fix it up two days before! Just store it covered in your fridge and add the whipped cream right when you're about to serve it. If you somehow end up with extras, they'll stay good in the fridge for three more days.

Switch It Up

I like to mix in a dash of bourbon to the custard sometimes - it gives it such a nice warmth. For fancy occasions, I'll throw some crushed toffee on top or use fancy muscovado sugar in the filling. Each little change makes it feel brand new!

Showing Off Your Creation

Want to really impress everyone? Serve each piece with some vanilla bean ice cream and a few fresh berries. The mix of temperatures and textures is just amazing. When I have dinner guests over, I love serving it with some sweet dessert wine - the flavors go together so well!

A freshly baked pie with a golden crust, topped with whipped cream and caramel drizzle, with a slice removed to reveal the creamy filling inside. Pin it
A freshly baked pie with a golden crust, topped with whipped cream and caramel drizzle, with a slice removed to reveal the creamy filling inside. | thefamilycooks.com

Frequently Asked Questions

→ Is it okay to prepare this pie ahead?

Yep, it’s actually better made in advance. The filling needs at least 6 hours to set, but you can prep it up to 2 days early. The crust can be baked 3 days before, and you can even freeze the pie for 3 months.

→ Can I swap the crust for a graham cracker one?

Nope, crumb crusts aren't sturdy enough for this type of filling. A classic flaky crust works best for this dessert.

→ Why should ingredients be at room temperature?

Using room temp ingredients makes blending easier and keeps the custard smooth, so everything mixes nice and evenly.

→ Can I use low-fat or plant-based milk?

The filling won’t set properly if you swap the whole milk and heavy cream, so stick with them for the best results.

→ How do I know when the filling is ready?

Once it's reached 195-200°F and starts bubbling up thickly, you’re good to go. A thermometer makes this foolproof.

Conclusion

A dreamy butterscotch pie made from scratch with caramelized sugar filling, fluffy whipped cream, and a golden crust that stays perfectly flaky.

Butterscotch Cream Pie

Silky butterscotch pie with crumbly crust and a touch of whipped cream fluff. A special treat you can prepare ahead of time.

Prep Time
180 Minutes
Cook Time
40 Minutes
Total Time
220 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (One 9-inch pie)

Dietary: Vegetarian

Ingredients

01 1 chilled, unbaked flaky pie shell.
02 1 large egg mixed with 1 Tablespoon milk (optional glaze).
03 3/4 cup (150g) dark brown sugar, firmly pressed.
04 3 Tablespoons (24g) cornstarch for thickening.
05 1 1/4 cups (300ml) whole milk at room temperature.
06 4 egg yolks, kept at room temperature.
07 1/3 cup (67g) white sugar.
08 3 Tablespoons (45ml) water at room temperature.
09 1 cup (240ml) heavy cream, also at room temperature.
10 2 Tablespoons (28g) softened unsalted butter.
11 1/2 teaspoon fine salt.
12 1 teaspoon natural vanilla extract.
13 1 teaspoon rum, bourbon, or scotch.
14 1 cup (240ml) chilled heavy cream (for topping).
15 2 Tablespoons (25g) packed dark brown sugar (for topping).
16 1/2 teaspoon vanilla extract (for topping).

Instructions

Step 01

Prepare the dough and refrigerate it for at least 2 hours. Roll it out to a 12-inch circle, set it in a 9-inch dish, crimp edges, and chill for 30 minutes.

Step 02

Cover the dough with parchment and weights. Bake at 375°F for around 15 minutes. Remove weights, poke holes in the bottom, and bake another 15 minutes, or until golden.

Step 03

Combine brown sugar, egg yolks, milk, and cornstarch in a bowl. Whisk until smooth.

Step 04

In a saucepan, cook water and white sugar until the color turns amber. Gradually whisk in heavy cream.

Step 05

Blend the sugar-egg mixture with the caramel. Heat it while stirring until it thickens to 195-200°F.

Step 06

Take it off the heat, then stir in salt, vanilla extract, butter, and liquor. Let it cool a few minutes before spreading into the pie shell.

Step 07

Place in the fridge for at least 6 hours, or leave overnight uncovered. If needed, cover with plastic wrap after 6 hours.

Step 08

Beat cream, vanilla, and brown sugar until soft-to-medium peaks form. Smooth it over the chilled pie when serving.

Notes

  1. Store it in the fridge for up to 2 days.
  2. Freezes great for 3 months max.
  3. Everything works best with room-temperature ingredients.
  4. Stick with whole milk and heavy cream for proper texture.

Tools You'll Need

  • A 9-inch pie pan.
  • Rolling pin for the crust.
  • Weights for blind baking.
  • A heavy-duty pot for the caramel.
  • A thermometer to measure heat.
  • An electric mixer for whipping cream.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (like milk, cream, and butter).
  • Egg products included.
  • Wheat from the crust.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 48 g
  • Protein: 6 g