Homemade Creamy Butterscotch Pie

A Rich and Velvety Classic Dessert

If you’re a fan of old-fashioned desserts with deep caramelized flavors, this homemade creamy butterscotch pie is for you. This decadent treat features a luscious butterscotch custard filling, a buttery flaky crust, and a light whipped cream topping. The combination of brown sugar, butter, and vanilla creates an indulgent, nostalgic dessert perfect for holidays or any special occasion.

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Why You’ll Love This Butterscotch Pie

• Rich, caramel-like flavor: The butterscotch filling is made with brown sugar and butter, giving it a deep, toffee-like taste.
• Silky smooth texture: The custard is thickened with egg yolks and cornstarch for a creamy, velvety finish.
• Perfect balance of sweet and salty: A pinch of salt enhances the sweetness and brings out the richness of the flavors.
• Make-ahead friendly: This pie can be prepared a day in advance, making it an excellent option for entertaining.

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Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 to 4 tablespoons ice water

For the Butterscotch Filling:

• 1 cup brown sugar (light or dark)
• 1/4 cup unsalted butter
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 tablespoons cornstarch
• 3 large egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

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Step-by-Step Instructions

1. Prepare the Pie Crust

1. In a mixing bowl, whisk together flour and salt.
2. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out the dough on a floured surface and fit it into a 9-inch pie pan.
6. Trim and crimp the edges, then prick the bottom with a fork.
7. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans.
8. Bake at 375°F (190°C) for 15 minutes, remove the weights, and bake for another 5-10 minutes until golden brown. Let cool.

2. Make the Butterscotch Filling

1. In a saucepan over medium heat, melt the butter and add brown sugar. Stir until the sugar dissolves and the mixture is bubbling.
2. Gradually whisk in milk and heavy cream, stirring constantly.
3. In a separate bowl, whisk cornstarch, egg yolks, and salt until smooth.
4. Slowly temper the egg mixture by adding a small amount of the warm butterscotch mixture while whisking.
5. Pour the egg mixture back into the saucepan, whisking constantly.
6. Cook over medium heat until thickened, about 3-5 minutes.
7. Remove from heat and stir in vanilla extract.
8. Pour the filling into the cooled pie crust and smooth the top.
9. Let the pie cool to room temperature, then refrigerate for at least 4 hours until set.

3. Prepare the Whipped Cream Topping

1. In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled pie before serving.

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Variations and Substitutions

• Graham Cracker Crust: Swap the traditional pie crust for a graham cracker crust for a different texture and added sweetness.
• Salted Butterscotch Pie: Add a pinch of flaky sea salt to the top for a salted caramel effect.
• Meringue Topping: Instead of whipped cream, top with a fluffy meringue and lightly toast it for a unique twist.
• Dairy-Free Option: Use coconut milk and dairy-free butter to make this pie lactose-friendly.

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Servings and Preparation Time

• Servings: 8 slices
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 40 minutes

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Storage and Reheating

• Refrigeration: Store the pie covered in the fridge for up to 4 days.
• Freezing: The filling can be made ahead and frozen for up to 2 months. Thaw in the fridge overnight before assembling.
• Reheating: Serve cold or at room temperature. If you prefer a warm filling, microwave individual slices for about 10 seconds.

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Frequently Asked Questions

How do I prevent my butterscotch filling from being grainy?

Ensure the brown sugar is fully dissolved in the butter before adding the milk. Stirring continuously while cooking will also help create a smooth texture.

Can I make this pie ahead of time?

Yes! This pie actually tastes better when made a day ahead, allowing the flavors to meld together.

What is the difference between butterscotch and caramel?

Butterscotch is made with brown sugar and butter, while caramel uses white sugar that is melted and caramelized.

Can I use a store-bought pie crust?

Absolutely! A pre-made pie crust saves time and works well with this recipe.

Why is my butterscotch filling too runny?

If your filling is not setting, it may need to cook a bit longer to activate the cornstarch. Chill for at least 4 hours before serving.

Can I make this pie without eggs?

Yes! Increase the cornstarch to 4 tablespoons to help thicken the filling without eggs.

Can I use dark brown sugar instead of light brown sugar?

Yes, but dark brown sugar will give the pie a deeper molasses flavor and a darker color.

What toppings go well with butterscotch pie?

In addition to whipped cream, try a drizzle of caramel sauce, chocolate shavings, or toasted nuts.

Can I make mini butterscotch pies?

Yes! Use mini tart shells and follow the same filling instructions. Reduce the chill time to about 2 hours.

How do I prevent my crust from getting soggy?

Blind baking the crust before adding the filling helps prevent sogginess.

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Conclusion

Homemade creamy butterscotch pie is a timeless dessert with a rich, buttery filling that melts in your mouth. Whether you’re making it for a holiday gathering or a cozy family dinner, this pie is sure to impress. Give this classic recipe a try, and enjoy every smooth, caramelized bite!

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