Why You’ll Love This Recipe
Butterscotch Pie is a classic dessert that’s incredibly easy to make and perfect for any occasion. The filling is made from simple ingredients like brown sugar, butter, eggs, and vanilla, but it packs a big flavor punch. It’s the perfect combination of sweet, rich, and creamy, with a touch of caramelized butterscotch flavor that’s irresistible. Plus, the pie crust adds a lovely crunch that complements the soft, smooth filling. Whether you’re new to butterscotch or already a fan, this pie will become a favorite!
Ingredients
For the pie crust:
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1 1/4 cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup unsalted butter, chilled and cut into cubes
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2-3 tablespoons ice water
For the butterscotch filling:
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1/2 cup unsalted butter
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1 cup packed brown sugar (light or dark)
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1/4 teaspoon salt
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1 1/2 cups whole milk
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3 large egg yolks
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2 tablespoons cornstarch
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1 teaspoon vanilla extract
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1 tablespoon unsalted butter (for finishing)
For the topping (optional):
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Whipped cream (store-bought or homemade)
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Toffee bits (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the pie crust:
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In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
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Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough comes together. You may need 2-3 tablespoons of water, depending on your dough.
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Turn the dough out onto a floured surface and knead it a few times to bring it together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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Preheat the oven to 375°F (190°C). Once chilled, roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.
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Prick the bottom of the crust with a fork to prevent it from puffing up while baking. Bake the crust for 15-18 minutes or until golden brown. Let it cool completely before filling.
2. Prepare the butterscotch filling:
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In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt, stirring constantly until the sugar has dissolved and the mixture is smooth, about 2 minutes.
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Gradually whisk in the milk, making sure it’s well incorporated with the sugar mixture. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
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In a small bowl, whisk together the egg yolks and cornstarch until smooth. Slowly add about 1/2 cup of the hot milk mixture to the eggs, whisking constantly to temper the yolks and prevent them from curdling.
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Gradually whisk the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, for 5-7 minutes, or until the mixture thickens to a custard-like consistency.
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Remove the pan from heat and stir in the vanilla extract and 1 tablespoon of butter until smooth.
3. Assemble the pie:
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Pour the butterscotch filling into the cooled pie crust, spreading it evenly with a spatula. Smooth the top and let it cool to room temperature.
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Once the pie has cooled, refrigerate it for at least 4 hours, or until it is fully set.
4. Serve:
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Before serving, top the pie with whipped cream and, if desired, a sprinkle of toffee bits for added crunch and flavor.
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Slice and enjoy the creamy, rich, and indulgent Butterscotch Pie!
Servings and Timing
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Servings: 8
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Prep Time: 15 minutes (for pie crust and filling)
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Cook Time: 25-30 minutes
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Refrigeration Time: 4 hours
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Total Time: 5 hours (including cooling time)
Variations
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Vegan version: Use a dairy-free butter substitute and non-dairy milk (like almond or coconut milk) in the filling. You can also use a dairy-free pie crust.
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Chocolate butterscotch pie: Add a layer of melted chocolate on top of the butterscotch filling before chilling. This adds a rich, decadent layer to the pie.
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Nutty topping: Add chopped toasted pecans or walnuts on top of the whipped cream for added texture and flavor.
Storage/Reheating
Leftover Butterscotch Pie can be stored in an airtight container in the refrigerator for up to 3 days. The pie can also be frozen for up to 1 month. To freeze, wrap the pie in plastic wrap and foil and place it in a freezer-safe container. Let it thaw in the fridge overnight before serving.
FAQs
Can I use store-bought pie crust?
Yes, you can use a store-bought pie crust to save time. Just bake it according to the package instructions before adding the filling.
Can I make the pie filling ahead of time?
Yes, the butterscotch filling can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to allow it to cool completely before transferring it to the pie crust.
Can I make a dairy-free version of this pie?
Yes, you can substitute the butter and milk with dairy-free options, such as coconut oil or vegan butter, and almond or oat milk.
How do I know when the butterscotch filling is done?
The filling should be thick enough to coat the back of a spoon, and it will continue to set as it cools. It should have a custard-like consistency once done.
Conclusion
Butterscotch Pie is a rich, creamy, and indulgent dessert that will transport you straight to dessert heaven. With its decadent butterscotch filling, buttery pie crust, and whipped cream topping, this pie is perfect for any occasion. Whether it’s a special holiday dessert or a sweet treat to enjoy with loved ones, Butterscotch Pie is sure to impress and satisfy your cravings for something sweet and comforting!
Butterscotch Pie
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Butterscotch Pie is a creamy, indulgent dessert with a rich butterscotch filling in a buttery, flaky crust. Topped with whipped cream and optional toffee bits, this classic pie combines caramelized sweetness with a smooth custard texture. Perfect for any occasion, this easy-to-make pie will satisfy your sweet tooth and impress your guests!
Ingredients
For the pie crust:
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1 1/4 cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup unsalted butter, chilled and cut into cubes
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2-3 tablespoons ice water
For the butterscotch filling:
-
1/2 cup unsalted butter
-
1 cup packed brown sugar (light or dark)
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1/4 teaspoon salt
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1 1/2 cups whole milk
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3 large egg yolks
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2 tablespoons cornstarch
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1 teaspoon vanilla extract
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1 tablespoon unsalted butter (for finishing)
For the topping (optional):
-
Whipped cream (store-bought or homemade)
- Toffee bits (optional, for garnish)
Instructions
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Make the pie crust:
In a large bowl, combine flour and salt. Add chilled butter and cut it into the flour using a pastry cutter or your hands until it resembles coarse crumbs.Gradually add ice water, 1 tablespoon at a time, stirring with a fork until the dough begins to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim excess dough and crimp the edges. Prick the bottom with a fork. Bake for 15-18 minutes until golden brown. Let it cool completely.
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Prepare the butterscotch filling:
In a medium saucepan, melt butter over medium heat. Add brown sugar and salt, stirring until smooth, about 2 minutes. Gradually whisk in milk, bring to a simmer, and cook for 5 minutes, stirring occasionally.In a small bowl, whisk egg yolks and cornstarch. Slowly add 1/2 cup of the hot milk mixture to the eggs, whisking constantly to temper. Gradually whisk the egg mixture back into the saucepan and cook over medium heat for 5-7 minutes, or until thickened to a custard-like consistency.
Remove from heat and stir in vanilla extract and 1 tablespoon of butter until smooth.
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Assemble the pie:
Pour the butterscotch filling into the cooled pie crust and smooth the top with a spatula. Let the pie cool to room temperature, then refrigerate for at least 4 hours, or until fully set. -
Serve:
Before serving, top with whipped cream and a sprinkle of toffee bits for added flavor and texture.
Notes
Vegan version: Use dairy-free butter and milk (like almond or coconut milk) for the filling and a dairy-free pie crust.Chocolate butterscotch pie: Add a layer of melted chocolate on top of the filling before chilling for a decadent twist.Nutty topping: Top with toasted pecans or walnuts for extra crunch.
