Few desserts capture vintage comfort quite like a Butterscotch Pie. Silky smooth, deeply flavored, and delightfully rich, this pie combines the nostalgic taste of caramelized brown sugar with the creamy texture of homemade custard. Each bite melts on the tongue, offering that perfect balance of sweetness and warmth.
This old-fashioned dessert has graced family tables for generations, often passed down from grandmothers who knew how to turn simple pantry staples into something truly decadent. With its buttery brown sugar filling, tender crust, and luxurious texture, this pie feels indulgent yet approachable — ideal for both holiday celebrations and everyday indulgence.
Whether you serve it plain, topped with whipped cream, or crowned with meringue, Butterscotch Pie is a timeless favorite that never fails to impress.
Why You’ll Love This Butterscotch Pie
You’ll love this recipe because it’s rich, creamy, and full of classic flavor. It transforms humble ingredients into a dessert that feels both elegant and comforting.
Additionally, it’s a make-ahead marvel — you can prepare the filling in advance and chill the pie before serving, making it ideal for gatherings or busy holidays.
Furthermore, this pie offers versatile serving options. Serve it chilled for a smooth, custard-like experience, or slightly warm with a scoop of vanilla ice cream for extra indulgence. Either way, it’s impossible to resist.
Why You Should Try This Recipe
If you’ve never made homemade butterscotch before, this pie is the perfect introduction. The cooking process gently caramelizes brown sugar and butter, creating a deep, buttery sweetness that far surpasses anything from a boxed pudding mix.
Moreover, the combination of silky custard and flaky crust delivers a satisfying contrast in texture. The filling thickens beautifully thanks to cornstarch and egg yolks, ensuring every slice cuts cleanly while still melting in your mouth.
As a result, this Classic Butterscotch Pie is not only simple to prepare but also elegant enough to serve as a showstopper dessert at any dinner table.
Ingredients You’ll Need
For the Butterscotch Filling
- 1 cup packed light brown sugar
- 4 tablespoons cornstarch
- ½ teaspoon salt
- 2 cups milk
- 2 egg yolks, beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
For the Pie Base
- 1 (9-inch) pie crust, baked until golden brown
Optional Toppings
- Whipped cream or meringue
- Caramel drizzle or butterscotch sauce
- Shaved chocolate or toffee bits
How to Make Butterscotch Pie (Step-by-Step)
1. Prepare the Filling Base
In the top of a double boiler over medium heat, whisk together the brown sugar, cornstarch, and salt. Gradually stir in the milk, whisking constantly to prevent lumps. Continue stirring as the mixture begins to thicken — this should take about 20 minutes. The key is patience; slow heating ensures a smooth, lump-free custard.
2. Incorporate the Egg Yolks
Once the filling starts to thicken, slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Then, pour the yolk mixture back into the pan, stirring constantly. Cook for another 3–5 minutes until the filling becomes thick and glossy.
3. Preheat the Oven
While the custard finishes cooking, preheat your oven to 400°F (200°C). This will help give your pie a beautiful golden finish once baked.
4. Finish the Filling
Remove the filling from heat and stir in the butter and vanilla extract. The butter enriches the texture while the vanilla rounds out the flavor. Stir until smooth and silky.
5. Assemble the Pie
Pour the warm filling into the pre-baked pie crust, smoothing the top with a spatula. The mixture should be thick but pourable.
6. Bake and Brown
Bake the pie in the preheated oven for about 5 minutes, just until the surface begins to lightly brown. This step helps the filling set and develop a beautiful finish.
7. Cool and Serve
Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving. Slice and serve chilled with whipped cream or meringue on top for a classic presentation.
Tips for the Best Butterscotch Pie
- Use light brown sugar for a balanced caramel flavor.
- Stir constantly to prevent the custard from scorching.
- Cook over gentle heat for a smooth, creamy filling.
- Temper the eggs carefully to avoid curdling.
- Use whole milk for a rich, velvety texture.
- Cool completely before slicing for neat servings.
- Chill at least 2 hours for best texture.
- Add a touch of bourbon for a grown-up twist.
- Top with whipped cream to balance the sweetness.
- Store covered to prevent the surface from drying out.
Variations & Substitutions
- Meringue-Topped Version: Spread meringue over warm filling and bake until golden.
- Whipped Cream Delight: Serve topped with lightly sweetened whipped cream.
- Chocolate Drizzle: Add melted chocolate or ganache over the cooled pie.
- Nutty Crunch: Sprinkle toasted pecans or walnuts on top.
- Salted Caramel Version: Add a pinch of sea salt to the filling.
- Coconut Butterscotch Pie: Stir in ½ cup shredded coconut before baking.
- Mini Pies: Divide the filling among tart shells for individual servings.
- Graham Cracker Crust: Substitute a graham crust for extra sweetness.
- No-Bake Shortcut: Skip the oven and chill after pouring the filling into the crust.
- Dairy-Free Option: Use plant-based milk and vegan butter.
What to Serve With Butterscotch Pie
- Serve with coffee or tea for a perfect afternoon treat.
- Add a scoop of vanilla ice cream for a decadent pairing.
- Top with whipped cream or meringue for a bakery-style finish.
- Pair with caramel sauce for double butterscotch flavor.
- Garnish with chocolate shavings or nuts for texture.
Storage & Reheating Tips
To Store
Cover the pie tightly with plastic wrap or foil. Refrigerate for up to 4 days.
To Freeze
Freeze the pie (without whipped topping) for up to 1 month. Thaw overnight in the refrigerator before serving.
To Serve
Serve chilled straight from the refrigerator, or let it rest at room temperature for 10 minutes for a softer, creamier texture.
Recipe FAQs
1. Can I use dark brown sugar instead of light?
Yes, but it will create a deeper, more intense butterscotch flavor.
2. Can I make the pie ahead of time?
Absolutely. Prepare it up to 24 hours in advance and refrigerate until ready to serve.
3. Can I skip the baking step?
Yes, baking is optional — it simply adds a slightly firmer top layer and light browning.
4. Can I use a store-bought crust?
Yes, pre-baked frozen or refrigerated crusts work perfectly.
5. Can I make it dairy-free?
Use oat milk or almond milk and a vegan butter substitute.
6. How do I prevent the filling from curdling?
Cook slowly and temper the eggs before adding them.
7. Can I add whipped topping instead of meringue?
Definitely — whipped cream complements the butterscotch flavor beautifully.
8. How do I get a thicker filling?
Add an extra tablespoon of cornstarch or cook for a few more minutes.
9. What gives it the “butterscotch” flavor?
Brown sugar caramelized with butter — it’s the essence of the dessert.
10. Can I make mini versions?
Yes, pour into small tart shells and reduce baking time to 3 minutes.