Butterscotch Pie

There’s something deeply comforting about a good butterscotch pie. Maybe it’s the way the brown sugar melts into buttery richness, or how the creamy filling sets perfectly against a crisp, flaky crust. For me, this pie tastes like quiet evenings at home—when all you want is a cozy slice of something sweet that feels homemade in every bite.

If you’ve never made butterscotch from scratch, don’t worry—it’s not hard, just a bit of attention and patience. And once you taste the deep caramel notes from the dark brown sugar, you’ll see why it’s totally worth the extra few minutes at the stove.

What Makes This Pie So Irresistible

This is one of those desserts where every layer brings something special. The base is an all-butter crust—no shortcuts, just real flavor. Then comes the star: the rich, silky butterscotch filling. It’s got that old-school candy-shop vibe, like soft caramels and creamy toffee, but with a deeper brown sugar kick.

Topped with fluffy whipped cream and a drizzle of salted caramel (if you’re feeling fancy), it’s the kind of dessert that makes people pause mid-bite and say, “Wait… did you make this?!”

It’s also a great make-ahead pie. I love prepping it a day early for a holiday or gathering—it takes the pressure off and gives the filling time to chill and set beautifully.

Layers That Make It Perfect

Here’s how the pie comes together:

Flaky Butter Crust

You’ll want to start with a crust that can hold its own. I always go for a homemade butter crust—it’s flaky, sturdy, and bakes up golden. I’ve tried it with crumb crusts before (even a pretzel one that sounded fun), but trust me, they don’t stand up well to the creamy filling. Go classic here.

Deep Butterscotch Filling

This filling isn’t just brown sugar stirred into milk. You’re actually caramelizing white sugar first, then building on it with dark brown sugar, cream, butter, and egg yolks. That caramelization step? That’s the magic. It brings in depth you just can’t get from shortcuts.

I’ve made this enough times to know that the sugar almost always clumps when you add the cream—but don’t panic. Just keep whisking and it’ll smooth out. It always does.

Light Whipped Cream

You can use regular sugar, but I like sweetening the whipped cream with a little brown sugar—it complements the filling without overpowering it. You can pile it on thick or pipe it in swirls if you’re feeling fancy. Either way, don’t skip it.

Optional Caramel Drizzle

It’s totally optional, but if you’ve got some caramel sauce lying around (or want to make a batch), a light drizzle over the whipped cream makes this pie feel extra indulgent. I sometimes save this step for when I’m serving guests—it’s the “wow” touch.

Start with a Baked Crust

Blind baking your crust is key here since the filling doesn’t go back into the oven. If you’re doing this ahead (which I often do), you can bake the crust up to 3 days early. Just keep it loosely covered once it cools.

Don’t skip the pie weights. I use ceramic ones, but dry beans work in a pinch too. I’ve tried to get away without them before and ended up with shrunken sides and puffed centers. Not fun when your filling has nowhere to go.

Making the Butterscotch Custard

This part needs a little focus, but once you get the hang of it, it becomes second nature.

First, whisk together your egg yolks, dark brown sugar, milk, and cornstarch. Set that aside while you tackle the sugar caramelization.

Cooking the sugar and water on the stove until it deepens into a rich amber takes a few minutes—but don’t rush it. You want that deep flavor. Slowly pour in the cream while whisking. If it clumps (and it probably will), just keep whisking—it’ll smooth out.

Then pour in the egg yolk mixture and cook until thick and bubbly. I use a thermometer and stop around 195–200°F, just to be sure it’s set enough.

Finally, stir in butter, vanilla, and a splash of rum or bourbon if you like. I usually go with dark rum—it adds warmth that plays beautifully with the sugar. But if you’re skipping alcohol, just use a little more vanilla.

Let it cool for 5 minutes, then fill your crust. That moment of pouring it in is one of my favorites—silky, warm, and so satisfying.

Chilling Time Is Key

Pop the pie into the fridge uncovered for at least 6 hours, or overnight if you can. The longer it sits, the better it sets. If you’re storing it longer than that, just cover it loosely once the surface firms up.

I usually make this the night before a holiday dinner, so I don’t have to stress the day-of.

Finishing Touch: Whipped Cream & Caramel

Top the chilled pie with whipped cream right before serving (or up to an hour ahead if needed). I go for softly whipped, lightly sweetened cream, and sometimes a drizzle of salted caramel to bring it all together.

A slice of this, especially with that caramel ribbon on top, feels like a little moment of indulgence. It’s rich, yes—but not so sweet you can’t go back for a second piece.

Make-Ahead Tips

• Bake the crust ahead: Up to 3 days before. Store loosely covered at room temp.

• Make the filling: Fill the crust and chill the full pie up to 2 days ahead.

• Whip the cream fresh: It only takes a couple minutes and makes a big difference.

• Caramel sauce: If using, make it ahead and rewarm gently just before drizzling.

How I Serve It at Home

This pie usually makes an appearance at our house during the cooler months—Thanksgiving especially—but I’ve also made it for birthdays and even on a random Tuesday when I was just craving something rich and nostalgic.

Serve it chilled, with coffee or tea. It’s one of those desserts that doesn’t need much else to feel special.

Storing Leftovers

If you’ve got extra (which is rare in my house), cover the pie loosely and keep it in the fridge. It’s best within 3 days. The crust stays crisp for about 1–2 days, then softens a bit, but it still tastes lovely.

I wouldn’t freeze it—the texture won’t hold up.

Yield: 1

Butterscotch Pie

Print

This pie is pure comfort. Picture a silky butterscotch pudding nestled in a flaky, buttery crust, all topped with fluffy whipped cream. It's rich, dreamy, and a fantastic make-ahead dessert.

Prep Time 3 hours

Cook Time 40 minutes

Total Time 3 hours 40 minutes

Ingredients

For the Crust

• 1 unbaked homemade or store-bought flaky pie crust (you’ll only need one if using a double-crust recipe)
• 1 large egg, beaten with 1 tablespoon milk (optional, for egg wash)

For the Butterscotch Filling

• 1 cup heavy cream, at room temperature
• 1 1/4 cups whole milk, at room temperature
• 4 large egg yolks, room temperature
• 3 tablespoons cornstarch
• 3/4 cup packed dark brown sugar (light brown works too)
• 1/3 cup granulated sugar
• 3 tablespoons water, room temperature
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon bourbon, scotch, or rum (or use an extra teaspoon of vanilla)

For the Whipped Cream

• 1 cup cold heavy cream
• 2 tablespoons packed dark brown sugar
• 1/2 teaspoon vanilla extract
• Optional: drizzle of salted caramel for topping

Instructions

1. Prepare the dough: Start by prepping your favorite homemade pie crust and letting it chill for at least 2 hours. If you're making a double crust recipe, you’ll only need one portion. The other half can be frozen for another pie down the road.
2. Roll and shape the crust: Once chilled, roll out your dough on a floured surface until it forms a 12-inch circle. Gently press it into a 9-inch pie dish. Fold any overhanging dough inward and shape the edges however you like—either crimp with your fingers or use a fork. Chill the shaped crust for 30 minutes to an hour, covered, to help prevent shrinking.
3. Blind bake the crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans, making sure they reach up the sides. Bake for about 15–16 minutes, until the edges just start to brown. Take it out, remove the parchment and weights, and use a fork to prick the base. For a glossy finish, brush the edges with egg wash. Return to the oven for another 14–15 minutes, or until golden. Let it cool while you make the filling.
4. Start the filling: In a bowl, whisk together the brown sugar and cornstarch. Add in the milk and egg yolks, and whisk until smooth. Set aside.
5. Caramelize the sugar: In a heavy-bottomed saucepan (not nonstick), combine granulated sugar and water. Heat over medium without stirring—just swirl the pan occasionally. Once it turns a deep amber, reduce the heat and carefully whisk in the heavy cream, just a bit at a time. It’ll bubble up fiercely, so be cautious. Keep stirring until the mixture smooths out.
6. Combine and thicken: Raise the heat back to medium and cook for a couple more minutes. Slowly stream in the brown sugar mixture while whisking continuously. Continue to stir until it thickens and large bubbles form—about 5 minutes or until it reaches 195–200°F (91–93°C). Remove from heat, then stir in the butter, salt, vanilla, and your alcohol or extra vanilla.
7. Fill the pie shell: After a short cooling period (about 5 minutes), pour the butterscotch filling into your baked crust and smooth the top. It can go in warm or room temp—just not hot. Chill uncovered in the fridge for at least 6 hours (or overnight). After that, lay plastic wrap directly on the surface and refrigerate up to 2 days.
8. Top it off: When you're ready to serve, whip the cream with brown sugar and vanilla until medium peaks form—fluffy but still soft enough to spread or pipe. Dollop or swirl it over the chilled pie. Add a drizzle of salted caramel if you're feeling fancy.
9. Serve and store: Slice, serve, and store any leftovers in the fridge for up to 5 days.

Notes

• Make-ahead friendly: The crust and filling can both be made in advance. Chill the crust up to 5 days or freeze for 3 months. Once filled, the pie itself keeps beautifully in the fridge.
  
• Crust choice matters: Stick with a buttery flaky crust—this filling is too delicate for a crumb crust, which tends to fall apart.
  
• No shortcuts on dairy: For that creamy, rich texture, whole milk and heavy cream are essential. No swaps here.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 4374Total Fat 277gSaturated Fat 154gTrans Fat 6gUnsaturated Fat 104gCholesterol 1745mgSodium 2600mgCarbohydrates 385gFiber 5gSugar 282gProtein 69g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Frequently Asked Questions

Can I use store-bought crust?
You can, but I’d still blind bake it first. Homemade just gives you better texture and flavor.

Can I skip the alcohol?
Absolutely. Just add an extra splash of vanilla.

Do I have to use dark brown sugar?
Yes. Light brown sugar doesn’t give the same deep flavor. It’s worth picking up a small bag just for this.

How long does it take to set?
At least 6 hours in the fridge, but overnight is best.

Can I make this gluten-free?
Sure—just use a gluten-free crust recipe that can handle blind baking.

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