A homemade Butterscotch Pie has a way of bringing back old-fashioned kitchen memories. With a rich brown-sugar custard, a fully baked crust, and a layer of fresh whipped cream, it delivers deep flavor and a smooth, sliceable texture. The steps are straightforward, and the pie is perfect for holidays, potlucks, or weekend desserts.

Why You’ll Love This Recipe

Real brown-sugar caramel flavor
Caramelizing sugar and using dark brown sugar creates a warm, deep butterscotch taste.

Smooth, stable custard
Slow stovetop cooking lets the custard thicken gradually and set firmly once chilled.

Naturally make-ahead
This pie requires several hours of refrigeration, making planning easier.

Simple pantry ingredients
Butter, cream, brown sugar, eggs, and vanilla combine for a classic homemade dessert.

Ingredients

Crust

• 1 unbaked flaky pie crust (1 disc)

Butterscotch Filling

• ¾ cup packed dark brown sugar
• 3 tablespoons cornstarch
• 1¼ cups whole milk, room temperature
• 4 large egg yolks, room temperature
• ⅓ cup granulated sugar
• 3 tablespoons water
• 1 cup heavy cream
• 2 tablespoons unsalted butter, softened
• ½ teaspoon salt
• 2 teaspoons vanilla extract, divided

Whipped Cream Topping

• 1 cup cold heavy cream
• 2 tablespoons packed dark brown sugar
• ½ teaspoon vanilla extract

Tools You’ll Need

• 9-inch pie dish
• Rolling pin
• Mixing bowls
• Whisks
• Stainless steel saucepan
• Parchment paper
• Pie weights or dried beans
• Cooling rack
• Instant-read thermometer
• Hand mixer or stand mixer

Step-by-Step Instructions

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results can vary based on oven type, pan thickness, and ingredient temperature. For safe and reliable results:

• Fully blind-bake the crust before filling
• Cook the custard to 195–200°F (90–93°C)
• Allow the pie to cool before covering and refrigerating
• Chill at least 6 hours for proper setting
• Keep the pie refrigerated and serve cold

1. Blind-Bake the Crust

• Preheat oven to 375°F (190°C).
• Chill the shaped crust for 30 minutes.
• Bake with weights for 15–16 minutes.
• Remove weights, prick bottom, and bake 14–15 minutes more, until golden and dry.
• Cool completely before filling.

2. Mix the Custard Base

Whisk the brown sugar and cornstarch together. Add milk and egg yolks and mix until smooth.

3. Make the Caramel

Heat the granulated sugar and water over medium heat. Swirl gently (do not stir) until amber.

4. Add Cream Safely

Reduce heat. Slowly add heavy cream while whisking to prevent splattering.

5. Thicken the Custard

Pour the brown-sugar mixture into the caramel mixture while whisking constantly.
Cook over medium heat until thickened and 195–200°F.
This temp ensures the custard is cooked safely and will set firmly.

6. Cool and Chill

Stir in butter, salt, and vanilla.
Cool 5–10 minutes, then pour into the cooled crust.
Refrigerate uncovered for 6 hours to allow steam to escape.
Cover once fully cold.

7. Add Whipped Cream and Serve

Whip the cream, brown sugar, and vanilla to medium peaks.
Spread over the chilled pie.
Serve cold and refrigerate leftovers promptly.

SAFE STORAGE + SERVING REMINDERS

• Refrigerate up to 5 days
• Freeze without whipped topping up to 3 months
• Thaw overnight in refrigerator
• Keep chilled when serving
• Do not leave out longer than 2 hours

How to Serve

Serve straight from the refrigerator

Add whipped cream just before serving

Optional caramel drizzle

Pairs well with coffee or tea

Storage and Make-Ahead Tips

Refrigerator:
Store tightly covered up to 5 days

Freezer:
Freeze (without whipped topping) up to 3 months

Thawing:
Thaw overnight in the refrigerator

Food Safety:

• Keep chilled except when serving
• Do not leave out longer than 2 hours

Common Mistakes to Avoid

• Not baking crust fully → leads to soggy bottom
• Removing custard too early → must reach 195–200°F
• Stirring caramel → crystallizes the sugar
• Using low-fat milk → custard won’t set
• Covering pie while warm → traps steam and softens crust

FAQ

1. What makes butterscotch different from caramel?
The main difference is the type of sugar used. Caramel is made from white granulated sugar, while butterscotch relies on brown sugar. Brown sugar contains molasses, which gives butterscotch its deeper, warmer flavor. This pie uses both caramelized white sugar and dark brown sugar to create a more complex, layered taste.

2. Why must the crust be fully blind-baked?
This is a no-bake filling, meaning the custard sets in the refrigerator. If the crust is only partially baked or pale, the moisture from the filling will make it soft. A fully baked, golden crust provides the support needed to hold the creamy custard without becoming soggy.

3. My filling turned runny. What went wrong?
Usually, the filling hasn’t been cooked long enough. The custard must reach a temperature between 195°F and 200°F for the cornstarch and egg yolks to activate fully. Using low-fat dairy can also prevent the custard from setting properly.

4. Can I use a store-bought pie crust?
Yes. A store-bought unbaked crust works well as long as it is fully blind-baked following the recipe instructions. Do not use a pre-baked crust, since it may not be sturdy enough for this rich filling.

5. Is it safe to freeze Butterscotch Pie?
Yes, but only before adding whipped cream. Once the pie has chilled and set, wrap it tightly and freeze for up to three months. When ready to serve, thaw overnight in the refrigerator and top with freshly whipped cream.

6. Can I make this pie ahead of time?
Definitely. The pie requires chilling, which makes it naturally make-ahead friendly. Prepare it one day before serving, add the whipped cream shortly before slicing, and it will hold its shape beautifully.

Conclusion

This Butterscotch Pie brings together brown sugar, cream, and simple pantry ingredients to create a dessert with old-fashioned character and a smooth, custard texture. Although it takes time to bake and chill, the steps are manageable and the results are worth every minute. It’s the kind of pie that feels special at gatherings yet comforting enough to enjoy any day of the week.

Recipe Card

Butterscotch Pie (Classic, Creamy)
Author: Isaac Blogger
Course: Dessert / Pie
Cuisine: American
Method: Stovetop + Baking
Yield: 1 (9-inch) pie

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

Ingredients

Crust

• 1 unbaked flaky pie crust (1 disc)

Butterscotch Filling

• ¾ cup packed dark brown sugar
• 3 tbsp cornstarch
• 1¼ cups whole milk, room temperature
• 4 large egg yolks, room temperature
• ⅓ cup granulated sugar
• 3 tbsp water
• 1 cup heavy cream, room temperature
• 2 tbsp unsalted butter
• ½ tsp salt
• 2 tsp vanilla extract, divided

Whipped Cream Topping

• 1 cup heavy cream, cold
• 2 tbsp dark brown sugar
• ½ tsp vanilla extract

Instructions

1. Blind-Bake the Crust
   Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch dish and crimp the edges. Chill 30 minutes. Line with parchment and pie weights and bake 15–16 minutes. Remove weights, poke bottom, and bake 14–15 minutes more or until golden, dry, and fully set. Cool completely.
2. Mix Custard Base
   Whisk the brown sugar and cornstarch. Add milk and egg yolks and whisk until smooth.
3. Make Caramel
   Heat granulated sugar and water in a saucepan over medium heat without stirring. Swirl gently until it turns amber.
4. Add Cream Safely
   Lower heat. Slowly add heavy cream while whisking to prevent splattering. Whisk until smooth.
5. Thicken the Filling
   Slowly add the brown-sugar mixture while whisking constantly. Cook over medium heat until thickened and the mixture reaches 195–200°F (90–93°C).
6. Finish & Chill
   Remove from heat. Stir in butter, salt, and 1 tsp vanilla. Let cool 5 minutes, then pour into the cooled crust. Refrigerate uncovered for at least 6 hours until fully set. Cover once cold.
7. Whip & Serve
   Whip heavy cream, brown sugar, and remaining vanilla until medium peaks form. Spread over the chilled pie. Keep refrigerated and refrigerate leftovers promptly.

Storage

• Refrigerate up to 5 days
• Freeze (without whipped topping) up to 3 months
• Thaw overnight in refrigerator

Nutrition (Approx. per slice — 1/8 pie)

Calories: 420 | Carbs: 40g | Fat: 27g | Protein: 5g | Sodium: 210mg | Sugar: 32g

Nutrition values are estimates only and can vary based on ingredient brands, measurements, and preparation methods. Always verify independently if dietary needs are specific.