Get the Recipe:
Butterscotch Pie
This rich, silky butterscotch pie features a stovetop custard filling made with brown sugar, butter, and egg yolks for a deep, caramelized flavor. Topped with a light brown sugar whipped cream, it’s an easy yet impressive dessert that’s perfect for any occasion.
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.
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