This old-fashioned butterscotch pie is pure comfort in a crust! Silky smooth, rich with brown sugar flavor, and finished with a cloud of brown sugar whipped cream.
There’s something deeply nostalgic about a butterscotch dessert, and this butterscotch pie captures all of that cozy charm in sliceable form. Made with a stovetop custard filling and a flaky blind-baked crust, it’s a dessert that feels both classic and elevated.
And instead of topping it with meringue, I’ve gone with a brown sugar whipped cream for something light, sweet, and just a little extra. It’s the kind of pie that’s equally at home on a holiday table or as a sweet ending to a weeknight meal. Simple to make, but impressive in flavor and texture, this one’s sure to win over any butterscotch fan.
Why You’ll Love This Butterscotch Pie
- Old-fashioned flavor with modern ease. This is a from-scratch pie that feels timeless, but it’s made with pantry staples and doesn’t require oven time once the crust is baked.
- Smooth, creamy filling. The butterscotch custard is rich and silky with deep brown sugar notes and just the right balance of sweet and salty.
- No meringue in sight. Instead of a fluffy meringue topping, this pie is topped with a lightly sweetened brown sugar whipped cream. Still impressive but far more approachable.
- Picture-perfect presentation. The creamy topping and optional garnishes (think flaky sea salt or toffee bits) make this pie feel special enough for a celebration.
Key Ingredients
Here are a few standout ingredients that make this butterscotch pie shine:
- Pie crust: Use a fully blind-baked pie crust. I typically use my all-butter pie crust recipe. It’s easy to work with and bakes up beautifully flaky and golden.
- Light brown sugar: The star of the show. It gives the filling its signature butterscotch flavor and adds depth to the whipped cream topping.
- Butter: Helps caramelize the sugar and enrich the custard.
- Egg yolks: Add structure and give the filling a smooth, pudding-like texture.
- Cornstarch: Thickens the filling without making it heavy.
- Heavy cream: Used in the whipped topping for a soft, pillowy finish.
How to Make Butterscotch Pie
Blind bake your crust.
Use your favorite pie crust recipe, roll it into a 9-inch pan, and fully blind bake it. (See the recipe details below if you need a refresher on blind baking.)
Cook the butterscotch base.
Melt butter and brown sugar together until the sugar dissolves and the mixture bubbles. This helps develop a rich butterscotch flavor.
Add milk and thicken.
Whisk cornstarch into milk (or half-and-half) and slowly add it to the pan. Continue whisking as the mixture begins to thicken.
Temper the eggs.
Gradually whisk about 1/4 cup of the hot mixture into the egg yolks, then return the egg mixture to the saucepan. This step keeps the yolks from scrambling.
Finish and chill.
Once thickened, stir in vanilla and strain the butterscotch filling for a silky finish. Pour it into your cooled pie shell, cover, and chill until set.
Top with brown sugar whipped cream.
Just before serving, whip heavy cream with brown sugar, vanilla, and a pinch of salt. Spoon or pipe over the pie.
Tips for Success
- Don’t rush the sugar step. Take your time melting the butter and brown sugar together. You’ll know it’s ready when the mixture is smooth, bubbling around the edges, and darkened slightly in color. It should smell caramel-like and feel thickened when stirred. If the sugar hasn’t fully dissolved, the filling may turn out grainy, so let it cook for a minute or two longer if needed.
- Whisk constantly. Once the milk and eggs are in the mix, keep whisking to prevent lumps and avoid scorching the bottom of the pan.
- Use whole milk or half-and-half. Skim or low-fat milk may make the filling less creamy and satisfying. Whole milk is ideal, but half-and-half gives it a bit of extra richness.
- Strain the filling. For the smoothest texture, don’t skip this step.
- Chill before topping. Let the pie set fully in the fridge (at least 4 hours or overnight) before adding the whipped cream. This helps keep the topping light and prevents it from melting into the filling.
- Pipe for polish. Spoon the whipped cream on casually, or pipe it on for a more elegant finish. A star tip or open round tip both work well and make it photo-ready.
- Make it ahead. You can make both the pie and the whipped cream a day ahead. Just store the topping separately and pipe or spoon it on before serving.
Garnish Ideas
To dress things up, try topping your pie with one or more of the following:
- Flaky sea salt
- Toffee bits or crushed butterscotch candies
- A drizzle of caramel
- Chocolate shavings or curls
How to Store
Store the pie in the refrigerator, lightly covered, for up to 3 days. The whipped cream can be added just before serving, or piped on ahead if you’re serving within a few hours. Freezing is not recommended, as the filling may become grainy when thawed.
Bring on the Butterscotch
If you’re a fan of old-school desserts with big flavor, this butterscotch pie is one to bookmark. It’s rich, smooth, and indulgent, but also simple enough to make just because. Pair it with a cup of coffee, serve it for a dinner party, or sneak a slice straight from the fridge.
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Butterscotch Pie
Ingredients
For the pie:
- pastry for a 9-inch pie
- 1 cup (200 g) firmly packed light brown sugar
- ¼ cup (57 g) unsalted butter
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 2 cups (480 ml) whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
For the brown sugar whipped cream:
- 1 cup (240 ml) heavy cream
- 3 tablespoons (37 g) light brown sugar
- ½ teaspoon vanilla extract
- pinch salt
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Instructions
To blind bake the crust:
- On a lightly floured surface, roll the pie dough to fit a 9-inch pie plate. Transfer to the pan, and crimp the edges as desired. Use a fork to dock the crust. Chill for 30 minutes or place in the freezer for 15 minutes.
- Preheat the oven to 375°F (190°C). Line the crust with parchment paper and pie weights.
- Bake for 15 to 20 minutes. The edges should be golden.
- Remove the parchment paper and weights, and return the crust to the oven for 10 to 15 minutes. If it puffs up, gently press it down with a clean towel or spoon.
- Let the crust cool completely before filling.
To make the filling:
- In a medium saucepan over medium heat, melt the butter, brown sugar, and salt together. Cook and stir until the sugar is fully dissolved and the mixture starts to bubble (about 3 minutes.)
- In a separate bowl, whisk the cornstarch into the milk until smooth. Slowly pour into the saucepan, whisking constantly.
- In a small bowl, lightly whisk the yolks. Gradually whisk in about 1/4 cup of the hot mixture, then return it all to the pan.
- Cook, stirring constantly, until the mixture thickens and just starts to bubble. Remove from the heat and stir in the vanilla.
- For extra smoothness, strain the filling into a bowl. Press plastic wrap directly on the surface and chill until just slightly warm, then pour into the baked crust. Chill at least 4 hours until fully set.
To make the brown sugar whipped cream:
- In a chilled bowl, combine all ingredients. Beat until soft to medium peaks form.
- Spoon or pipe over the chilled pie. Garnish as desired.
Notes
- Pie crust: Use your favorite homemade or store-bought pie crust. I use my all-butter pie crust. It should be fully blind baked and cooled before adding the filling.
- Tempering the eggs: To avoid scrambling, slowly whisk about 1/4 cup of the hot filling mixture into the yolks before adding them to the saucepan.
- Chilling: The pie needs to chill for at least 4 hours before serving so the filling can fully set.
- Straining: For the smoothest texture, strain the filling before pouring it into the crust.
- Topping: For a polished look, pipe the whipped cream using a star or round piping tip. Garnish with flaky sea salt, chocolate curls, or toffee bits if desired.
- Storage: Store covered in the refrigerator for up to 3 days. Add whipped cream just before serving or up to a few hours in advance.
