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Creamy Old-Fashioned Homemade Butterscotch Pie

A perfect slice of rich, golden butterscotch pie topped with a generous swirl of fresh whipped cream.
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Make a rich, velvety smooth butterscotch pie with a classic flaky crust. This recipe delivers a creamy, indulgent dessert perfect for holidays.

Ingredients

Scale
  • 1 pre-made or homemade flaky pie crust (9-inch)
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 4 large egg yolks, lightly beaten
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • Whipped cream, for topping

Instructions

  1. Preheat your oven according to your pie crust instructions if baking the crust. If using a pre-baked crust, skip this step.
  2. In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the milk and heavy cream until smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes. Boil for 1 minute while stirring.
  5. Remove the saucepan from the heat. In a separate small bowl, whisk the egg yolks lightly.
  6. Temper the yolks by slowly pouring about 1 cup of the hot sugar mixture into the yolks while whisking constantly.
  7. Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture, whisking well to combine.
  8. Return the saucepan to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the filling is very thick. Do not boil after adding the yolks.
  9. Remove from heat. Stir in the butter until completely melted and smooth. Stir in the vanilla extract.
  10. Pour the hot filling immediately into your prepared pie crust.
  11. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  12. Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm.
  13. Before serving, top generously with whipped cream.

Notes

  • For a no-bake crust, press crushed vanilla wafers or Biscoff cookies mixed with melted butter into the pie plate and chill until firm.
  • If you prefer a silkier filling, strain the finished custard through a fine-mesh sieve before pouring it into the crust.
  • You can use a store-bought pie crust to make this an easy chilled pie.

Nutrition

Find it online: https://epicureempire.com/butterscotch-pie-creamy-old-fashioned-homemade/