This homemade Butterscotch Pie features a rich filling in a flaky crust for the ultimate comfort dessert. Each bite is creamy, sweet, and perfect for any occasion.
This Butterscotch Pie is rich, creamy, and full of old-fashioned flavor. With a homemade butterscotch filling and a buttery pie crust, it’s a classic dessert that never goes out of style.
The smooth custard-like filling is made with brown sugar, butter, and vanilla, creating a deep caramel flavor that’s perfectly balanced by the flaky crust and a layer of whipped topping. It’s a cozy and comforting dessert everyone will love.
If you love butterscotch as much as we do, you might also want to try Butterscotch Pecan Pie and Butterscotch Cupcakes.
You may also like Butterscotch Cinnamon Pie . Butterscotch Bars Recipe or Butternut Squash Pie Recipe.
What's in this post: Butterscotch Pie
Why We Love This
- Rich Butterscotch Flavor. The rich taste of butterscotch gives this pie a warm and nostalgic flavor that’s perfect for any occasion.
- Creamy Texture. The silky-smooth custard filling melts in your mouth and pairs beautifully with the flaky pie crust.
- Simple Ingredients. Made with pantry staples like brown sugar, butter, and eggs, this recipe is easy to make without any fancy ingredients.
- Perfect for Holidays. This pie is a timeless dessert that fits right in on Thanksgiving, Christmas, or any special gathering.
- Make-Ahead Friendly. You can prepare the pie in advance and chill it, making dessert time completely stress-free.
Ingredients
- Pie Crust. Use an unbaked 9-inch pie crust for a flaky and buttery base.
- Evaporated Milk. Adds richness and creaminess to the butterscotch filling.
- Brown Sugar. Gives the custard its signature flavor.
- Cornstarch. Helps thicken the filling to the perfect consistency.
- Large Egg Yolks. Provide structure and creaminess to the custard.
- Vanilla Extract. Enhances the sweet, buttery flavor of the butterscotch.
- Salt. Balances the sweetness and enhances flavor depth.
- Butter. Adds richness and a smooth, glossy finish to the filling.
- Butterscotch Syrup. Optional topping for extra sweetness and presentation.
- Whipped Cream. Adds a light, airy finish to each slice and complements the rich filling.
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.
Pro Tips
- Bake the Pie Crust. After baking, allow the crust to cool completely before adding the butterscotch filling to prevent it from becoming soggy.
- Stir While Cooking. Continuously stir the ingredients in the pot as the filling cooks to ensure it thickens evenly and doesn’t stick or burn.
- Cool Before Topping. Let the pie cool completely, which may take several hours, before adding whipped cream or syrup. Preparing the pie the night before is ideal for the best texture and flavor.
- Use a Nonstick or Heavy-Bottomed Pot. This helps prevent the custard from sticking or scorching while cooking.
- Check Consistency. The filling should be smooth and thick enough to hold its shape before pouring into the crust.
Storage
Refrigerate. Cover the butterscotch pie with plastic wrap or a pie dome and store it in the refrigerator for up to 3–4 days.
Avoid Freezing. Freezing is not recommended, as the custard filling and whipped topping may separate or become watery.
Serve Chilled. Keep the pie chilled until ready to serve to maintain its creamy texture and flavor.
Add Toppings Before Serving. For best results, add whipped cream or drizzle with butterscotch syrup just before serving.
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.
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.
More Easy Pie Recipes
- Chocolate Pie
- Crack Pie
- Salted Caramel Pumpkin Pie Recipe
- Cinnamon Pie Recipe
- No Bake Hershey 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!
