Butterscotch Pie

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.

Course Dessert

Cuisine American

Keyword Butterscotch Pie

Prep Time 20

Cook Time 20

Chill Time 4

Servings servings

Calories 324kcal

Author Michelle

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.

Video

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