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Old-Fashioned Creamy Butterscotch Pie: Your New Favorite Dessert

A thick slice of rich orange butterscotch pie topped high with swirls of white whipped cream on a white plate.
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You will love this rich, velvety butterscotch pie made completely from scratch. This classic recipe delivers a silky-smooth filling perfect for holidays or any gathering.

Ingredients

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  • 1 pre-made 9-inch pie crust (or use your favorite from scratch recipe)
  • 1 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare your 9-inch pie crust according to your preferred method and let it cool completely.
  2. In a medium saucepan, whisk together the brown sugar, flour, and salt until combined.
  3. Gradually whisk in the milk until the mixture is smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. In a small bowl, lightly beat the egg yolks.
  6. Temper the egg yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks. This prevents scrambling.
  7. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
  8. Return the saucepan to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the filling thickens further. Do not allow it to boil.
  9. Remove from heat. Stir in the butter pieces until fully melted and incorporated. Stir in 1 teaspoon of vanilla extract.
  10. Pour the hot butterscotch filling immediately into the cooled pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  11. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
  12. When ready to serve, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  13. Spread or pipe the whipped cream topping over the chilled pie. Slice and serve your rich dessert.

Notes

  • For a truly old-fashioned flavor, use dark brown sugar for a deeper caramel note.
  • If you want a pie that holds up well for serving a crowd, chill it overnight before topping with whipped cream.
  • To achieve that silky smooth pie filling, make sure you whisk constantly, especially when the eggs are added, to avoid lumps.

Nutrition

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