There’s something about butterscotch pie that feels like a warm hug from the past. It’s that perfect blend of rich, caramel-like flavor and silky-smooth filling that makes it a dessert you’ll want to savor every bite of. This recipe is my go-to when I’m craving something comforting yet impressive—it’s surprisingly simple to make, and the total time, including chilling, is just over four hours. I love how the butterscotch filling pairs with a flaky crust and a dollop of whipped cream on top. It’s the kind of pie that’ll have everyone asking for seconds. Trust me, once you try it, you’ll understand why it’s a favorite in my kitchen.

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Ingredients for Butterscotch Pie

Here’s what you’ll need to make this dreamy butterscotch pie. Trust me, it’s worth every ingredient:

1 9-inch pre-baked pie crust (store-bought or homemade works great)
1 cup packed dark brown sugar (it adds that deep, caramel flavor)
1/4 cup cornstarch (for the perfect thickening power)
1/2 tsp salt (just enough to balance the sweetness)
2 cups whole milk (don’t skimp—it makes the filling extra creamy)
3 large egg yolks (save the whites for another recipe!)
2 tbsp unsalted butter, cold (it’s easier to incorporate this way)
1 tsp pure vanilla extract (the real stuff makes a difference)
Whipped cream for topping (because, let’s be honest, it’s not pie without it)

Double-check your pantry before starting—nothing’s worse than realizing you’re out of vanilla mid-recipe!

How to Make Butterscotch Pie

Making butterscotch pie is easier than you think—just follow these steps, and you’ll have a showstopper dessert in no time. The key is patience and attention to detail, especially when it comes to thickening the filling and chilling the pie. Trust me, it’s worth the effort!

Step 1: Prepare the Butterscotch Filling

Start by grabbing a medium saucepan and whisking together the packed dark brown sugar, cornstarch, and salt. This combo is the foundation of your butterscotch filling, so make sure it’s well mixed. Next, slowly pour in the whole milk while whisking constantly. I like to add it in a steady stream to avoid lumps—trust me, nobody wants a clumpy pie filling! Keep whisking until everything is smooth and combined. It’ll look thin at first, but don’t worry, it’ll thicken up soon.

Step 2: Thicken the Filling

Place the saucepan over medium heat and start cooking the mixture. This is where the magic happens! Stir constantly—yes, constantly—with a wooden spoon or silicone spatula to prevent scorching. After about 5-7 minutes, you’ll notice the mixture starting to thicken. Keep cooking until it’s thick enough to coat the back of your spoon. To test it, run your finger through the mixture on the spoon—if it leaves a clean line, it’s ready. Now, here’s the important part: take about 1/2 cup of the hot mixture and slowly whisk it into the beaten egg yolks. This step, called tempering, keeps the eggs from curdling. Once combined, pour the egg mixture back into the saucepan and cook for another 2 minutes, stirring constantly. The filling should be thick and glossy now.

Step 3: Finish and Chill the Pie

Remove the saucepan from the heat and stir in the cold butter and vanilla extract. The butter adds richness, and the vanilla gives that warm, comforting flavor. Pour the butterscotch filling into your pre-baked pie crust, smoothing the top with a spatula. Now, here’s the hardest part—waiting! You’ll need to chill the pie in the fridge for at least 4 hours, but I recommend leaving it overnight if you can. The filling sets beautifully, and the flavors deepen over time. When you’re ready to serve, top it with a generous dollop of whipped cream. Trust me, this pie is worth every minute of patience!

Tips for the Perfect Butterscotch Pie

After making this pie more times than I can count, I’ve picked up a few tricks that’ll take yours from good to unforgettable:

Dark brown sugar is non-negotiable – That extra molasses gives the pie its signature deep caramel flavor. Light brown sugar just won’t deliver the same richness.
Temper those eggs slow and steady – Adding hot liquid too fast will scramble your yolks. I pour it in a thin stream while whisking like crazy!
Don’t skimp on chilling time – Four hours is the bare minimum. Overnight chilling makes the filling set perfectly.
Cover with plastic wrap – Press it directly onto the filling’s surface to prevent that weird skin from forming.
Slice with a hot knife – Run your knife under hot water and dry it quickly for cleaner slices through that creamy filling.

These little details make all the difference between a decent pie and one people beg you to make again!

Butterscotch Pie Variations

Once you’ve mastered the classic butterscotch pie, try these fun twists to mix things up! My favorite is adding a handful of toasted pecans to the filling—they give this creamy dessert the perfect crunch. For grown-up gatherings, swap out 1 tablespoon of milk for bourbon (just trust me on this one). A sprinkle of flaky sea salt on top before serving makes the caramel flavors pop. Feeling fancy? Layer sliced bananas under the filling for a butterscotch-banana cream hybrid that’ll disappear fast!

Serving and Storing Butterscotch Pie

Here’s how to keep your butterscotch pie looking and tasting its best. Always add whipped cream just before serving—it keeps those pretty peaks from deflating. Leftovers? Cover loosely with plastic wrap and refrigerate up to 3 days. To prevent soggy crust, store slices on parchment paper in an airtight container. Pro tip: The filling firms up even more overnight, making day-two slices extra dreamy!

Butterscotch Pie FAQs

I get asked these questions all the time about my butterscotch pie recipe – here’s what you need to know!

Can I use light brown sugar instead of dark?

You can, but you’ll lose some depth of flavor. Dark brown sugar has more molasses, which gives that rich, caramel-like taste we love in butterscotch. If light brown’s all you have, add 1 tablespoon of molasses to the dry ingredients to compensate.

How long does butterscotch pie keep in the fridge?

Properly stored (with plastic wrap touching the filling surface), it stays delicious for 3-4 days. The texture changes slightly after day two, but it’s still totally edible – not that it ever lasts that long in my house!

Can you freeze butterscotch pie?

I don’t recommend freezing the whole pie – the filling can become grainy when thawed. If you must freeze, do it without the whipped cream topping, then re-whisk the filling gently after thawing overnight in the fridge.

Why did my filling turn out lumpy?

This usually happens if you didn’t whisk constantly while cooking or added the milk too quickly. Next time, try sifting the cornstarch with the sugar first, and pour the milk in a slow, steady stream while whisking nonstop.

Nutritional Information

Just so you know what you’re indulging in (because let’s be honest, this pie is totally worth it!), here’s the nutritional breakdown per slice. Keep in mind these are estimates – actual values can vary based on your specific ingredients and portion sizes.

Calories: 320 (but who’s counting when it’s this delicious?)
Fat: 12g (6g saturated from all that creamy goodness)
Carbohydrates: 48g (25g from sugars – that rich brown sugar doing its thing)
Protein: 4g (thank those egg yolks for the protein boost)
Cholesterol: 90mg (worth every milligram in my book)

Remember, this is dessert – meant to be enjoyed! I always say one perfect slice beats three mediocre ones any day.

Final Thoughts

There you have it – my all-time favorite butterscotch pie recipe that never fails to impress. I promise, once you make it, you’ll understand why I’m so obsessed! Give it a try this weekend and let me know how it turns out. Nothing makes me happier than hearing your success stories with this nostalgic dessert. Now go bake some memories!

Ingredients for Butterscotch Pie