Print

Old-Fashioned Creamy Butterscotch Pie

A thick slice of rich, creamy butterscotch pie topped generously with swirls of fresh whipped cream, sitting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, smooth, homemade butterscotch pie with a velvety custard filling and a light whipped topping. This recipe provides clear steps for a perfect, scratch-made dessert.

Ingredients

Scale
  • 1 (9 inch) unbaked flaky pie crust
  • 1 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3 large egg yolks, lightly beaten
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • Pinch of salt

Instructions

  1. Prepare your 9-inch pie crust and bake it according to your preferred method until lightly golden. Let it cool completely.
  2. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
  3. Gradually whisk in the whole milk and heavy cream until smooth.
  4. Cook the mixture over medium heat, stirring constantly with a wooden spoon or whisk. Do not let it boil rapidly.
  5. When the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes), remove the pan from the heat.
  6. In a separate small bowl, whisk the egg yolks lightly.
  7. Temper the yolks: Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.
  8. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture.
  9. Return the saucepan to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the filling is very thick. Do not allow it to boil after adding the yolks.
  10. Remove from heat. Stir in the butter pieces until fully melted and incorporated. Stir in the vanilla extract.
  11. Pour the hot filling immediately into the cooled, pre-baked pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  12. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
  13. Before serving, prepare the topping: In a chilled bowl, whip the 1 cup of heavy whipping cream with the powdered sugar and a pinch of salt until stiff peaks form.
  14. Spread or pipe the whipped cream over the chilled pie. Serve immediately or keep refrigerated until serving.

Notes

  • For a different crust, you can press a mixture of graham cracker crumbs and melted butter into the pie plate and chill it instead of baking.
  • If you prefer a richer topping, substitute the whipped cream with stabilized meringue or store-bought whipped topping.
  • To ensure a smooth custard, stir the base constantly while heating, especially when tempering the eggs.

Nutrition

Find it online: https://kitchnkudos.com/butterscotch-pie-old-fashioned-creamy-recipe/