Butterscotch Pie is a luscious, old-fashioned dessert that combines rich, buttery caramel flavor with a silky-smooth custard and a flaky, golden crust. Topped with whipped cream or a fluffy meringue, it’s a showstopper of a pie that feels both nostalgic and indulgent. Whether served during the holidays, at a Sunday dinner, or as a comforting treat just because, this pie never fails to impress.

True to its name, butterscotch pie is all about the flavor — made by caramelizing brown sugar and butter, then enriching it with egg yolks and milk to create a velvety filling. The taste is warm, sweet, and slightly salty with a deep, caramelized edge that sets it apart from other cream pies like vanilla or chocolate.

While the pie looks fancy, it’s surprisingly straightforward to make at home with just a handful of pantry ingredients. Once you’ve had a bite of this creamy, melt-in-your-mouth dessert, you’ll understand why it’s remained a favorite for generations. Let’s explore how to make the ultimate Butterscotch Pie from scratch.

Why You’ll Love This Recipe

Rich, Deep Flavor – The caramelized brown sugar base creates an irresistible butterscotch taste.
Silky Texture – Smooth, creamy filling that melts in your mouth with every bite.
Classic Comfort – A vintage dessert with a timeless appeal for holidays and special occasions.
Simple Ingredients – Uses basic pantry staples to create something truly elegant.
Customizable Topping – Perfect with either whipped cream or golden meringue.

Ingredients

Pre-baked pie crust (homemade or store-bought)
Brown sugar
Unsalted butter
Cornstarch
Salt
Whole milk
Egg yolks
Vanilla extract
Whipped cream or meringue (optional topping)

Variations

Salted Butterscotch Pie

Add a pinch of flaky sea salt on top for a modern salted-caramel twist.

Butterscotch Banana Pie

Layer banana slices on the crust before pouring in the butterscotch filling.

Nutty Topping

Top with toasted pecans or walnuts for a crunchy contrast.

No-Crust Option

Serve in ramekins as a butterscotch pudding for a crustless dessert.

Chocolate Crust

Use a chocolate cookie crust for a deeper, more decadent flavor contrast.

How to Make the Recipe

Step 1

Blind bake your pie crust and let it cool completely.

Step 2

In a medium saucepan, melt the butter over medium heat. Stir in brown sugar and cook for 2–3 minutes until the sugar is dissolved and the mixture is smooth.

Step 3

Whisk in cornstarch and salt. Gradually add milk, whisking constantly to avoid lumps.

Step 4

Continue cooking, stirring often, until the mixture thickens and starts to bubble.

Step 5

In a separate bowl, beat egg yolks. Temper them by slowly whisking in a bit of the hot mixture, then return everything to the saucepan.

Step 6

Cook for another 2–3 minutes until thick and creamy, then remove from heat and stir in vanilla extract.

Step 7

Pour the warm filling into the prepared pie crust. Smooth the top with a spatula.

Step 8

Cover with plastic wrap (directly on the surface) and refrigerate for at least 4 hours or until fully set.

Step 9

Top with whipped cream or meringue just before serving.

Tips for Making the Recipe

Use dark brown sugar for a deeper butterscotch flavor.
Constant stirring is key to prevent lumps and avoid scorching.
Temper egg yolks slowly to avoid curdling.
Let the pie chill completely before slicing for clean, beautiful cuts.
If using meringue, spread it over warm filling and bake briefly to set and brown.

How to Serve

Serve chilled, topped with soft whipped cream or toasted meringue. Garnish with a sprinkle of shaved chocolate, sea salt, or chopped nuts for extra flair. It pairs beautifully with coffee or a glass of milk and makes a stunning centerpiece for any dessert table.

Make Ahead and Storage

Storing Leftovers

Cover with plastic wrap and store in the refrigerator for up to 4 days. Keep the topping separate if using whipped cream until ready to serve.

Freezing

Not recommended, as the custard filling may separate or become watery upon thawing.

Reheating

This pie is best served cold. If you must warm it slightly, let it sit at room temperature for 15–20 minutes.

FAQs

1. What’s the difference between butterscotch and caramel?

Butterscotch is made with brown sugar and butter, while caramel uses white sugar. Butterscotch has a richer, deeper flavor.

2. Can I use light brown sugar?

Yes, but dark brown sugar gives a more intense flavor. Use light brown sugar for a milder pie.

3. Does the pie need to be baked after filling?

No, the custard sets on the stovetop. Bake only if adding meringue topping.

4. Why is my filling lumpy?

Lumps can occur if the mixture isn’t stirred constantly or if eggs are added too quickly. Strain through a sieve if needed.

5. Can I make the filling ahead of time?

Yes, you can make the filling and refrigerate it separately, then fill the crust before serving.

6. Can I use store-bought whipped topping?

Yes, but homemade whipped cream gives a fresher taste and better texture.

7. Can I make this pie dairy-free?

You can try using plant-based butter and non-dairy milk, though the flavor and texture may vary.

8. Is it okay to use a graham cracker crust?

Absolutely! A graham cracker crust complements the butterscotch flavor well.

9. Why is my filling runny?

It likely wasn’t cooked long enough to activate the thickening properties of the cornstarch. Return to heat and cook a bit longer.

10. How do I prevent a soggy crust?

Blind-bake the crust and let it cool completely before adding the filling to keep it crisp.

Conclusion

Butterscotch Pie is a vintage treasure that brings rich, caramel-like flavor and silky-smooth texture together in a flaky crust. It’s a dessert that’s both luxurious and approachable, making it perfect for special occasions or simple family dinners. With a few basic ingredients and a bit of patience, you’ll create a pie that feels indulgent, nostalgic, and entirely unforgettable. Try it once, and it’s bound to become a permanent addition to your dessert rotation.