Butterscotch Pie
Indulge in the rich and nostalgic flavors of homemade Butterscotch Pie—a creamy, caramelized dessert that’s as comforting as it is decadent. This classic recipe features a silky butterscotch custard made with brown sugar, butter, and vanilla, perfectly nestled in a buttery pre-baked pie crust. Topped with a cloud of freshly whipped cream, lightly sweetened and flavored with vanilla, every bite melts in your mouth with its delicate balance of sweet and creamy textures. Perfect for holidays or special occasions, this from-scratch pie takes just 25 minutes to prepare, with a chill time that ensures the filling sets to perfection. Whether you're seeking a timeless treat or an impressive dessert for guests, this Butterscotch Pie is guaranteed to be a show-stopping centerpiece.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 3 cups Whole milk
- 3 large Egg yolks
- 4 tablespoons Unsalted butter
- 0.5 cup Dark brown sugar
- 2 teaspoons Vanilla extract
- 1 9-inch Pre-baked pie crust
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth. Place the saucepan over medium heat while stirring constantly to prevent lumps.
When the mixture begins to thicken and bubble, reduce the heat to low. Cook for 2 more minutes while continuing to stir.
In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Stir and cook for another 2 minutes over low heat.
Remove the saucepan from heat and stir in the butter, dark brown sugar, and 2 teaspoons of vanilla extract. Mix until smooth and the butter is fully melted.
Pour the butterscotch filling into the pre-baked pie crust and smooth it out with a spatula.
Allow the pie to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Before serving, prepare the whipped cream. In a mixing bowl, beat heavy cream, powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled butterscotch pie.
Slice and serve. Enjoy!
Nutrition Facts
Calories |
4382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 111.3 g | 556% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 2101 mg | 91% | |
| Total Carbohydrate | 521.7 g | 190% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 374.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1114 mg | 86% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
