Description
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.
Ingredients
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1 (9-inch) pre-baked pie crust (homemade or store-bought)
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1 cup dark brown sugar, packed
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½ cup heavy cream
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2 tablespoons unsalted butter
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2 cups whole milk
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5 tablespoons cornstarch
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3 large egg yolks
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¼ teaspoon fine sea salt
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2 teaspoons vanilla extract
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Whipped cream or meringue (optional topping)
Instructions
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Blind bake your pie crust and let it cool completely.
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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.
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Whisk in cornstarch and salt. Gradually add milk, whisking constantly to avoid lumps.
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Continue cooking, stirring often, until the mixture thickens and starts to bubble.
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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.
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Cook for another 2–3 minutes until thick and creamy, then remove from heat and stir in vanilla extract.
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Pour the warm filling into the prepared pie crust. Smooth the top with a spatula.
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Cover with plastic wrap (directly on the surface) and refrigerate for at least 4 hours or until fully set.
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Top with whipped cream or meringue just before serving.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop, Baking
- Cuisine: American
Keywords: butterscotch pie, classic dessert, homemade pie, custard pie