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Butterscotch Pie Recipe

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4.3 from 7 reviews

This classic Butterscotch Pie features a flaky, buttery crust filled with a rich, creamy butterscotch filling made from caramelized sugar, brown sugar, and egg yolks. Topped with lightly sweetened whipped cream and optionally drizzled with salted caramel sauce, this dessert is a perfect balance of sweet and silky textures, ideal for special occasions or a comforting treat.

  • Total Time: 3 hours 35 minutes
  • Yield: 1 nine-inch pie (8 servings)

Ingredients

Pie Crust

  • 1 unbaked Flaky Pie Crust or All-Butter Pie Crust
  • Optional egg wash: 1 large egg beaten with 1 Tablespoon milk

Butterscotch Filling

  • 3/4 cup (150g) packed light or dark brown sugar (dark recommended)
  • 3 Tablespoons (24g) cornstarch
  • 1 and 1/4 cups (300ml) whole milk, at room temperature
  • 4 large egg yolks, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 3 Tablespoons (45ml) water, at room temperature
  • 1 cup (240ml) heavy cream, at room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla bean paste

Whipped Cream Topping

  • 1 cup (240ml) heavy cream, cold
  • 2 Tablespoons (25g) packed light or dark brown sugar (dark recommended)
  • 1/2 teaspoon vanilla bean paste

Optional Garnish

  • Salted caramel sauce, for drizzling on top

Instructions

  1. Make Pie Dough: Prepare the pie crust dough at least 2 hours in advance as specified by your chosen flaky or all-butter pie crust recipe. Chill the dough in the refrigerator to firm it up for rolling and shaping.
  2. Roll Out Pie Dough: On a floured surface, roll the chilled dough into a 12-inch circle. Transfer it carefully to a 9-inch pie dish and mold the excess dough over the edges to form a thick rim. Crimp or flute the edges as desired, then refrigerate the shaped crust for at least 30 minutes to prevent shrinking during baking.
  3. Preheat Oven: Heat your oven to 375°F (190°C) while the crust chills.
  4. Blind Bake Pie Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake 15–16 minutes until edges begin to brown. Remove weights and parchment, prick the bottom crust with a fork, optionally brush edges with egg wash for shine, and bake another 14–15 minutes until bottom is golden brown. Cool on a rack.
  5. Prepare Butterscotch Filling: In a medium bowl, whisk brown sugar and cornstarch, then add milk and egg yolks, mixing to combine. In a stainless steel saucepan, cook granulated sugar and water over medium heat without stirring once combined, brushing down crystallized sugar with a wet pastry brush. Cook until amber-brown (5–7 minutes). Reduce heat to low, slowly whisk in room temperature heavy cream bit by bit until smooth. Return heat to medium and cook 2 minutes.
  6. Combine Fillings: Slowly pour the brown sugar-egg yolk mixture into the saucepan, whisking constantly until thickened and bubbles burst on the surface (about 5 minutes). The mixture should reach 195–200°F (91–93°C). Remove from heat and whisk in butter, salt, and vanilla bean paste. Cool for 5 minutes, whisk again, then pour evenly into the cooled or slightly warm baked pie shell.
  7. Chill Pie: Refrigerate the filled pie uncovered for at least 6 hours and up to 2 days. After 6 hours, cover with plastic wrap touching the surface to avoid condensation.
  8. Make Whipped Cream: Using a mixer, whip cold heavy cream, brown sugar, and vanilla bean paste on medium-high speed until medium peaks form (about 3 minutes). Spread or pipe the whipped cream over the chilled pie and optionally drizzle with salted caramel sauce.
  9. Serve and Store: Slice and serve the pie. Store leftovers covered in the refrigerator for up to 5 days.

Notes

  • Use dark brown sugar for a deeper, richer butterscotch flavor.
  • Room temperature ingredients help prevent clumping and ensure smooth filling.
  • Blind baking the crust prevents sogginess from the custard filling.
  • Medium peaks in whipped cream result in a perfect consistency for topping and piping.
  • The pie filling is intensely flavored, so a thinner layer is sufficient.
  • Pie dough can be prepared and frozen ahead for convenience.
  • If the pie crust dough becomes too warm during rolling or shaping, chill it briefly to ease handling.
  • Use an instant-read thermometer to ensure the filling reaches correct temperature for thickening and safety.
  • Author: Olivia
  • Prep Time: 3 hours
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/butterscotch-pie-recipe/