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slice of creamy butterscotch pie with smooth custard filling
Isaac blogger

Butterscotch Pie (Classic, Creamy)

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Prep Time 35 minutes
Cook Time 30 minutes
Chill Time 6 hours
Total Time 7 hours 5 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Crust
  • 1 unbaked flaky pie crust 9-inch
  • 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, room temperature
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract, divided
  • Whipped Topping
  • 1 cup cold heavy cream
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla extract

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Blind-Bake Crust
  4. Preheat oven to 375°F (190°C). Fit crust into pie dish and chill 30 minutes. Line with parchment and weights. Bake 15–16 minutes, remove weights, prick bottom, and bake 14–15 minutes more until golden, dry, and fully baked. Cool completely.
  5. Mix Custard Base
  6. Whisk brown sugar and cornstarch. Add milk and egg yolks and whisk until smooth.
  7. Make Caramel
  8. Heat granulated sugar and water over medium heat. Swirl gently (do not stir) until amber colored.
  9. Add Cream Carefully
  10. Reduce heat. Slowly whisk in heavy cream until smooth.
  11. Cook Custard
  12. Slowly pour the brown-sugar mixture into caramel while whisking constantly. Cook over medium heat until thickened and temperature reaches 195–200°F (90–93°C), indicating the custard is fully cooked and will set properly.
  13. Finish Filling
  14. Remove from heat. Stir in butter, salt, and 1 teaspoon vanilla. Cool 5 minutes.
  15. Chill
  16. Pour filling into cooled crust. Refrigerate uncovered at least 6 hours until fully set. Cover once cold.
  17. Make Topping & Serve
  18. Whip cream, brown sugar, and remaining vanilla until medium peaks form. Spread over chilled pie. Serve cold.

Notes

  • Fully bake crust to prevent sogginess.
  • Cook custard to 195–200°F for proper and safe thickening.
  • Allow pie to cool completely before covering.
  • Refrigerate within 2 hours and keep chilled except when serving.
  • Store covered in refrigerator up to 5 days or freeze (without topping) up to 3 months.