Butterscotch Pie How to Make

This Butterscotch Pie is a showstopper! Imagine velvet-rich butterscotch pudding, fluffy whipped cream, and a flaky butter crust. It’s a completely homemade dessert with deep flavor.

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Why You’ll Love This Pie

This isn’t your average pie. It’s 100% from scratch, and you can taste the difference.

Homemade Taste: No box mixes here!
Rich & Creamy: A retro delight that’s truly satisfying.
Perfect Crust: Extra flaky and baked just right.
Fluffy Topping: Sweetened whipped cream crowns this masterpiece.
Make Ahead: Great for parties, as it needs time to chill.
Optional Rum: A splash of alcohol adds depth (optional).

One taste tester said it was like a “soft homemade Werther’s Original candy.” Sounds amazing, right?

What is Butterscotch?

Butterscotch is like caramel but uses brown sugar as its base, not white.¹ This gives it a richer, more complex flavor. This recipe uses both caramelized white sugar and dark brown sugar for ultimate flavor.

The 4 Parts of This Pie

This pie comes together in four delicious layers:

Baked Pie Crust Shell: It must be fully baked. A crumb crust won’t work here.
Butterscotch Filling: A sturdier version of homemade butterscotch pudding, with caramelized sugar for extra flavor.
Whipped Cream: Simple homemade whipped cream, sweetened with brown sugar.
Salted Caramel Sauce (Optional): Drizzled on top for an extra layer of deliciousness.

First, Bake Your Pie Crust

You need a blind-baked pie crust for this no-bake filling. This means baking the crust empty. You can do this up to 3 days ahead.

Use homemade pie dough (like all-butter crust).
Roll it out to 12 inches and place in a 9-inch pie dish.
Crimp the edges. Chill for at least 30 minutes.
Line with parchment paper and fill with pie weights or dried beans.
Bake at 375°F (190°C) for 15-16 minutes until edges brown.
Remove weights, prick bottom with a fork, and bake for another 14-15 minutes until browned.
Cool completely.

How to Make Butterscotch Filling

This involves cooking the mixture on the stove.

Whisk together: Dark brown sugar, cornstarch, egg yolks, and whole milk in a bowl. Set aside. (Use dark brown sugar for the best flavor!)
Caramelize Sugar: Cook granulated sugar and water in a stainless steel saucepan over medium heat. Don’t stir once combined. Swirl the pan until it turns amber-brown (5-7 minutes).
Slowly Add Cream: Reduce heat to low. Very slowly whisk in heavy cream. It might clump up, but keep whisking; it will come together.
Thicken Mixture: Increase heat to medium. Slowly pour the brown sugar-egg yolk mixture into the saucepan, whisking constantly. Whisk until it thickens and large bubbles burst (about 5 minutes). It should reach 195–200°F (91–93°C).
Finish Filling: Remove from heat. Whisk in butter, salt, vanilla extract, and optional more vanilla.
Cool & Chill: Let filling cool for 5 minutes, whisk, then spread into the baked pie shell. Refrigerate, uncovered, for at least 6 hours (up to 2 days).

Topping Your Butterscotch Pie

Just before serving, top with homemade whipped cream.

Whip cold heavy cream, dark brown sugar, and vanilla extract until medium peaks form (about 3 minutes).
Pipe or spread the whipped cream on top of the pie.
Optional: Drizzle with salted caramel sauce.

Slice and enjoy every creamy, silky, buttery bite!

Frequently Asked Questions (FAQ)

Q: Can I use a crumb crust (like graham cracker)?

A: No, a crumb crust will not hold up under this creamy filling. It will crumble and fall apart. A regular baked pie crust is necessary.

Q: Can I use low-fat milk or non-dairy cream?

A: No, whole milk and heavy cream are essential for the custard to set properly. Substitutions are not recommended.

Q: Why did my caramelized sugar clump up?

A: This is completely normal! Keep whisking constantly, and it will eventually come back together. Don’t give up!

Q: Can I make this pie ahead of time?

A: Yes! You can bake the pie crust up to 3 days ahead. The filling can be refrigerated, uncovered, for up to 2 days. The assembled pie (before whipped cream) can be frozen for up to 3 months.

Recipe Card: Butterscotch Pie

Yields: 1 (9-inch) pie

Prep time: 3 hours (includes crust chilling)

Cook time: 40 minutes

Total time: 9 hours, 40 minutes (includes chilling)

Skill Level: Advanced

Ingredients:

Crust:

1 unbaked Flaky Pie Crust or All-Butter Pie Crust (1 disc needed)
Optional egg wash: 1 large egg beaten with 1 Tablespoon milk

Butterscotch Filling:

¾ cup (150g) packed dark brown sugar (strongly recommended)
3 Tablespoons (24g) cornstarch
1 ¼ cups (300ml) whole milk, at room temperature
4 large egg yolks, at room temperature
⅓ cup (67g) granulated sugar
3 Tablespoons (45ml) water, at room temperature
1 cup (240ml) heavy cream, at room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
½ teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon more vanilla)

Whipped Cream Topping:

1 cup (240ml) heavy cream, cold
2 Tablespoons (25g) packed dark brown sugar (strongly recommended)
½ teaspoon pure vanilla extract
Optional: salted caramel sauce, for drizzling

Instructions:

Prepare Pie Dough: At least 2 hours ahead, make and chill your pie crust dough (through step 5 of chosen recipe). You only need 1 disc.
Roll & Chill Crust: On a floured surface, roll out one chilled dough disc to a 12-inch circle. Carefully place into a 9-inch pie dish. Tuck it in and mold edges into a rim. Crimp or flute the edges. Chill shaped crust in the refrigerator for at least 30 minutes (up to 5 days, covered).
Preheat Oven: While crust chills, preheat oven to 375°F (190°C).²
Blind Bake Crust: Line chilled crust with parchment paper (scrunch first). Fill with pie weights (at least 2 standard sets) or dried beans, pushing weights against the sides. Bake for 15-16 minutes until edges brown. Remove from oven, carefully lift parchment/weights out. Prick holes all over the bottom crust with a fork. (Optional: brush egg wash on edges for shine.) Return to oven and bake for 14-15 minutes, or until bottom is browned. Cool on a rack completely. (Can blind bake up to 3 days ahead.)
Make Filling – Step 1: In a medium bowl, whisk dark brown sugar and cornstarch. Add whole milk and egg yolks; whisk until combined. Set aside.
Make Filling – Step 2 (Caramel): Place granulated sugar and water in a medium/large stainless steel saucepan (no nonstick). Cook over medium heat, whisking until combined, then stop stirring. Cook, swirling occasionally, until sugar mixture turns amber-brown (5-7 minutes). Reduce heat to low.
Make Filling – Step 3 (Add Cream): Very slowly, whisk in heavy cream. Mixture will bubble and steam. It may clump, but keep whisking; it will come together.
Make Filling – Step 4 (Thicken): Once all cream is added and no clumps remain, increase heat back to medium. Whisk and cook for 2 minutes. Slowly pour in the brown sugar-egg yolk mixture, whisking constantly. Continue whisking until mixture thickens and large bubbles burst (about 5 minutes). Use an instant-read thermometer to check for doneness: 195–200°F (91–93°C).
Make Filling – Step 5 (Finish): Remove from heat. Whisk in butter, salt, vanilla, and amore vanilla. Let cool for 5 minutes, whisk again, then spread evenly into the baked pie shell.
Chill Pie: Refrigerate, uncovered, for at least 6 hours (up to 2 days).³ After 6 hours, cover tightly with plastic wrap touching the surface to prevent condensation.
Make Whipped Cream (Before Serving): Up to 1 hour before serving, whip cold heavy cream, brown sugar, and vanilla extract on medium-high speed until medium peaks form (about 3 minutes).
Assemble & Serve: Pipe or spread whipped cream on top of the pie. Drizzle with salted caramel sauce if desired. Slice and serve. Store leftovers covered in the refrigerator for up to 5 days.