A classic Southern dessert that never goes out of style! This Butterscotch Pie has a rich, brown sugar custard filling and a light whipped topping for the perfect balance of sweet and creamy. It’s smooth, buttery, and irresistibly nostalgic.
Butterscotch Pie
Creamy, rich, and perfectly nostalgic, this Old-Fashioned Butterscotch Pie is a true Southern classic. It features a buttery brown sugar custard filling in a flaky pie crust, topped with clouds of homemade whipped cream and a drizzle of butterscotch sauce. Every bite is sweet, silky, and full of that deep caramel-like flavor that makes butterscotch so irresistible.
Butterscotch pie has its roots in classic Southern and Midwestern kitchens, where brown sugar, cream, and butter were pantry staples. It became especially popular in the early 1900s as home cooks began experimenting with custard pies and stovetop puddings. Today, it remains a beloved old-fashioned dessert — timeless, cozy, and always made with love.
Why You’ll Love This Butterscotch Pie
If you grew up with homemade custard pies, this recipe will take you straight back to Grandma’s kitchen. It’s:
- Sweet and buttery - The dark brown sugar gives a rich molasses-like flavor that’s perfectly balanced by the creamy filling.
- Velvety smooth - The cornstarch thickens the custard for a silky, pudding-like texture.
- Make-ahead friendly - Chill overnight and top with whipped cream before serving for an effortless dessert.
- Perfect for holidays or Sunday dinners - Elegant enough for special occasions but simple enough for everyday baking.
More Pie Recipes You'll Love
- Butterfinger Pie - A rich and creamy no-bake dessert with a peanut butter filling, crushed Butterfinger candy, and a chocolate drizzle on top.
- French Silk Pie - Smooth, decadent chocolate filling in a flaky crust topped with homemade whipped cream and chocolate shavings.
- Mississippi Mud Pie - Layers of fudgy chocolate, creamy pudding, and whipped topping over a crunchy cookie crust for the ultimate chocolate lover’s dream.
- S'mores Pie - A gooey, campfire-inspired treat with layers of chocolate, marshmallow, and graham cracker crust baked to golden perfection.
- Eggnog Pumpkin Pie - A festive twist on a holiday favorite with creamy pumpkin, warm spices, and a splash of eggnog for extra richness.
Butterscotch Pie Video
Butterscotch Pie
Ingredients
- 1 pie crust (9-inch)
- ¼ cup unsalted butter
- 4 tablespoons cornstarch
- 1 cup dark brown sugar firmly packed
- 2 cups half and half
- 3 large egg yolks
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Whipped Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Butterscotch sauce for topping
Instructions
- Follow directions for making and baking pie crust here. Then set aside to allow to cool completely.1 pie crust
- In a large saucepan over medium heat, melt butter. Turn heat to low.¼ cup unsalted butter
- Add flour and brown sugar, and whisk to combine.4 tablespoons cornstarch, 1 cup dark brown sugar
- Slowly pour in half and half, whisking constantly until combined and smooth.2 cups half and half
- Cook and stir constantly over medium heat until thickened and bubbly. Reduce heat to low and continue cooking and stirring for 2 minutes longer. Remove from heat.
- Place egg yolks into a medium mixing bowl. Stir about 1 cup hot filling into egg yolks.3 large egg yolks
- Return the egg yolk mixture to the pan, whisking well to combine.
- Return the pan back to the heat. Bring to a gentle boil while stirring. Then cook for 2 minutes longer, while stirring constantly.
- Remove from heat. Whisk in vanilla and salt.½ teaspoon vanilla extract, ⅛ teaspoon salt
- Pour filling into prepared and baked pie crust. Spread evenly.
- Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
- To a large mixing bowl, add cream, powdered sugar, and vanilla. Whip on high until stiff peaks form.
- Pipe or spread the whipped cream on top of the pie. Drizzle with butterscotch sauce before serving, if desired.
Notes
- Refrigerator: Cover loosely with plastic wrap and keep chilled for up to 3 days.
- Freezer: Not recommended, as the custard can separate once thawed.
- Make ahead: Bake and fill the pie a day early, then add the whipped topping just before serving.
Nutrition
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