Butterscotch Pie is a creamy dessert that you can make with mostly pantry staples. The filling is so delicious and it’s topped with whipped cream and butterscotch syrup.
This is such a classic pie recipe and very simple to make. The delicious flavors of butterscotch taste rich and creamy in the flaky pie crust. Each slice is so gorgeous with the layer of whipped topping and more syrup.
You can’t go wrong with this homemade butterscotch pie. If you love butterscotch as much as we do, you might also want to try Butterscotch Pecan Pie and Butterscotch Cupcakes . Make sure to check out all of our Pie Recipes for all your holiday plans. I also make Sweet Potato Pie Recipe.
You may also like Butterscotch Cinnamon Pie . Butterscotch Bars Recipe or Butternut Squash Pie Recipe.
Table of Contents
What is a Butterscotch Pie Made With?
It is made with pantry ingredients such as sugar, salt, brown sugar, eggs, vanilla extract and more. The color will be determined by whether you use light brown sugar or dark brown sugar.
Also, dark brown sugar will give the pie a richer molasses flavor while light brown sugar will be more subtle. You can use the one you prefer.
This classic pie recipe is very simple to make following these easy step by step instructions. It is such a popular recipe and always a hit at potlucks, gatherings and any event. Each slice is absolutely delicious.
Ingredients
- 9 inch Pie Crust (unbaked)
- Evaporated Milk (12 ounces)
- Brown Sugar
- Cornstarch
- Large Egg Yolks
- Vanilla Extract
- Salt
- Butter
- Butterscotch Syrup (for serving)
- Whipped Cream (for serving)
Scroll to the bottom of the post for the recipe card to see the full list of ingredients and recipe.
Variations
- Homemade Pie Crust Recipe. Substitute your favorite homemade pie crust recipe instead of using a store bought.
- Graham Cracker Crust. This pie filling is also delicious inside a graham cracker crust.
- Meringue topping. If you prefer a meringue topping, feel free to substitute for the whipped cream. This topping consists of egg whites, cream of tartar and more.
- Homemade whipped cream. It is so easy to make homemade whipped cream with heavy cream and a few other ingredients.
- Toppings. Try adding chopped nuts and crumbled cookies to the top of the pie. It is not necessary but adds another yummy flavor.
Step by Step Instructions:
- Step 1. Bake the pie crust. Bake the pie crust in a 9 inch pan based on the package instructions. Let it cool completely at room temperature.
Step 2 – In a large pot, stir together the milk, brown sugar, cornstarch, add the egg yolks, vanilla extract and salt together. Heat the sugar mixture over medium high heat, whisking constantly. Cook stirring constantly until well combined.
Step 3 – Add in the butter and heat for 5-7 minutes until the butter melts and the mixture thickens. Stir the butterscotch pudding mixture constantly.
Step 4 – Then remove the mixture from the heat. Pour into the cooled crust in the pie plate.
Step 5 – Let the pie cool to room temperature on a wire rack and then chill covered for 6 hours or overnight. When serving, add with the whipped cream topping and drizzle the butterscotch syrup on top.
Recipe Tips
- Baking Pie Crust – After baking the pie crust, allow it to cook before pouring in the butterscotch mixture.
- Combining Ingredients – When combining the ingredients in a large pot, make sure to continue to stir. This helps to thicken the mixture until it is fully combined.
- Rest Pie – Before adding the toppings, allow the pie to cool completely. It may take up to 6 hours. We find making it the night before is the best option.
Why is my Butterscotch Pie runny?
- The filling wasn’t cooked long enough. This is a common culprit if the pie is runny. The filling should be thick before removed from heat. It should be the consistency of pudding.
- You didn’t use enough cornstarch. The mixture may not thicken if the proper amount of cornstarch is not used in the recipe. Cornstarch is a thickening agent and a must in this recipe.
- The pie didn’t have time to set. It needs at least 6 hours to set. Overnight is even better. Cutting it before it has properly set will make it difficult to cut and the slices will not be defined.
- Whipped Cream topping was runny. If you store the pie with whipped cream and the topping becomes runny, it can make the pie runny. It’s best to store the pie plain and top it when serving.
These are just a few reasons that can result in a pie that is runny. As long as you follow each step of the recipe, you should not have any trouble.
Storage
Cover the pie dish with plastic wrap and place inside an airtight container. Refrigerate the leftovers for up to 3-4 days.
We suggest waiting to add the whipped cream until ready to serve. However, if you have already topped the pie with it, place a few toothpicks in it so the plastic wrap does not stick.
Frequently Asked Questions
It is rich and buttery with a similar taste to caramel. Butterscotch is made with brown sugar whereas caramel is made with granulated white sugar.
The brown sugar in butterscotch adds a taste of molasses that is rich and delicious.
The filling does not have to be baked. However, the pie crust does need to be baked before adding the filling. It it was not for the pie crust, it would be a no bake pie recipe.
Yes, this pie has to be stored in the fridge. Don’t leave it out more than 1 to 2 hours when serving or the texture will change. It is best to take it out of the refrigerator right when you are ready to serve it.
More Easy Pie Recipes
- Chocolate Pie
- Crack Pie
- Easy Key Lime Pie Recipe
- Brownie Pie
- Easy Pecan Pie Recipe
- Toffee Almond Pie
If you make this Butterscotch Pie Recipe, make sure to leave us a comment. We love hearing from you.
Butterscotch Pie
Ingredients
- 1 9 inch Pie Crust unbaked
- 1 can Evaporated Milk 12 ounces
- 3/4 cup Brown Sugar
- 1/2 cup Cornstarch
- 3 Large Egg Yolks
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 2 Tablespoons Butter
- Butterscotch Syrup for serving
- Whipped Cream for serving
Instructions
- Bake the pie crust in a 9 inch pan based on the package instructions. Let it cool completely at room temperature.
- In a large pot, stir together the milk, brown sugar, cornstarch, egg yolks, vanilla extract and salt together. Heat over medium high heat, whisking constantly,
- Add in the butter and heat for 5-7 minutes until the butter melts and the mixture thickens. Stir constantly.
- Then remove the mixture from the heat. Pour into the cooled pie crust.
- Let the pie cool to room temperature and then chill covered for 6 hours or overnight.
- When serving, top with the whipped cream and drizzle the butterscotch syrup on top.
- Slice, serve and enjoy!
