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Rich Butterscotch Pie

Section: Homemade Pie Recipes: From Perfect Crusts to Heavenly Fillings

This silky-smooth butterscotch pie is made with a rich caramel pudding base and topped off with a fluffy whipped topping on a buttery crust.

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iamcooker.com
Sofia Pitt sofia
Most recent update: Wed, 30 Apr 2025 16:07:58 GMT
A creamy slice of pie crowned with whipped cream and caramel, served on a plate with a fork by its side. Save
A creamy slice of pie crowned with whipped cream and caramel, served on a plate with a fork by its side. | iamcooker.com

Can't wait to let you in on my go-to Butterscotch Pie! I've spent countless hours in my kitchen perfecting this recipe until I got the creamiest, most mouthwatering butterscotch filling ever. Tucked inside a crispy, flaky crust and topped with fluffy whipped cream, this pie brings back so many good memories for me. You'll taste that genuine butterscotch flavor that store-bought mixes just can't touch.

Why This Treat Stands Out

You know those sweets that take you right back to childhood? This pie does exactly that! My followers often tell me it sparks fond memories while they're busy making new ones. The secret's in doing everything by hand and giving those caramel flavors time to build up slowly. And guess what? You can fix it up ahead of time, which works great during the crazy holiday rush or when friends come over.

Stuff You'll Need

  • Pie Crust: My rich homemade dough really makes this pie shine, you'll see why.
  • Dark Brown Sugar: This key component delivers that deep, classic butterscotch taste we're after.
  • Egg Yolks: These yellow gems help create an incredibly smooth custard base.
  • Heavy Cream: Don't try to swap this out - it's what gives us that dreamy, rich texture.
  • Vanilla Extract: A little splash of vanilla or rum really rounds out the flavor profile.

Creating Your Dessert

Getting That Crust Just Right
We'll start by blind baking our shell until it turns golden and crisp. I always cool my dough twice and never skip using pie weights - they really work wonders.
Making The Caramel Base
This part's my favorite! Keep an eye on your sugar as it turns into beautiful amber caramel. It'll fizz and pop when the cream goes in - like a mini kitchen experiment!
Perfecting Your Custard
This is where taking your time really pays off. Keep stirring that caramel into your sugar-egg mixture. You'll want to keep the heat between 195°F and 200°F. I just clip my thermometer to the side of the pot.
Finishing Touches
Now pour your smooth custard into the waiting crust. Then comes the tough part - waiting! Let it sit in your fridge for at least 6 hours without covering it. I know you'll want to peek, but hold off!

The Perfect Finish

Right before you serve, I love topping it with some fresh whipped cream that's been lightly sweetened with brown sugar. Sometimes I get a bit fancy and add warm salted caramel drizzled on top. It tastes amazing with a strong cup of coffee, especially when I'm sharing it with buddies around my table.

Helpful Tricks

Let me share what I've figured out after making tons of these pies. Don't rush the caramel process - hurrying leads to a bitter taste, for real! Keep stirring that custard non-stop because lumps will ruin everything. And please make sure you blind bake your crust properly - nobody wants it all mushy on the bottom!

Think Ahead

One reason I love making this for guests is you can fix it up two days before they arrive! Just store it covered in your fridge and add the whipped cream right as everyone's coming over. If you're lucky enough to have some left, it'll stay good for three more days.

Put Your Spin On It

I sometimes add a dash of bourbon to my filling for extra warmth. When I'm celebrating something big, I'll throw crushed toffee on top or use fancy muscovado sugar in the mix. Each little change makes it feel brand new!

Showing Off Your Creation

Want to really impress your friends? Serve each piece with some vanilla bean ice cream and fresh berries on the side. The mix of warm and cold, smooth and juicy is just amazing. When I have dinner parties, I love matching it with sweet dessert wine - the flavors really complement each other.

A freshly baked pie with a golden crust, topped with whipped cream and caramel drizzle, with a slice removed to reveal the creamy filling inside.
A freshly baked pie with a golden crust, topped with whipped cream and caramel drizzle, with a slice removed to reveal the creamy filling inside. | iamcooker.com

Overview

This silky-smooth butterscotch pie is made with a rich caramel pudding base and topped off with a fluffy whipped topping on a buttery crust.

Recipe Q&A

→ Can I prepare this ahead of time?

Absolutely, it needs at least 6 hours to set and can be prepped up to 2 days in advance. You can also freeze it for up to 3 months, and the pie crust can be ready 3 days earlier.

→ Will a graham cracker crust work?

Nope, it won't stand up to the creamy filling. Go with a traditional flaky crust for the best results.

→ Why should ingredients be at room temperature?

They mix more easily and help avoid curdling, ensuring the filling stays super smooth.

→ Can I substitute the milk or cream?

No, stick to whole milk and heavy cream to get the right consistency. Low-fat or dairy-free won't cook the same way.

→ How can I tell when the filling's ready?

You'll know it's done when it's between 195-200°F and big bubbles are breaking on the surface. A thermometer makes this easy.

Rich Butterscotch Pie

A buttery crust filled with silky butterscotch pudding and piled high with whipped cream. Perfect for prepping ahead for parties.

Prep Duration
180 min
Cooking Period
40 min
Entire Time Required
220 min
Sofia Pitt: sofia


Difficulty: Expert

Regional Style: American

Output: 8 Portions (One 9-inch pie)

Dietary Attributes: Vegetarian

Needed Ingredients

01 1 flaky pie crust, uncooked.
02 1 large egg mixed with 1 tablespoon milk (optional glaze).
03 ¾ cup (150g) tightly packed dark brown sugar.
04 3 tablespoons (24g) cornstarch.
05 1 ¼ cups (300ml) whole milk, at room temperature.
06 4 room temperature large egg yolks.
07 ⅓ cup (67g) white sugar.
08 3 tablespoons (45ml) water, not cold.
09 1 cup (240ml) heavy cream, same temperature as milk.
10 2 tablespoons (28g) unsalted butter, soft.
11 ½ teaspoon salt.
12 1 teaspoon vanilla extract (pure).
13 1 teaspoon either bourbon, rum, or scotch.
14 1 cup (240ml) chilled heavy cream, for the topping.
15 2 tablespoons (25g) dark brown sugar, for the topping.
16 ½ teaspoon vanilla extract, for the topping.

Preparation Steps

Step 01

Chill your pie dough for 2 hours. Roll to 12 inches wide and place into a 9-inch dish. Shape the edges and refrigerate for 30 minutes.

Step 02

Lay parchment on the crust and fill with weights. Bake at 375°F for 15-16 minutes. Pull out weights, poke the base with a fork, and bake another 14-15 minutes until golden.

Step 03

Mix together brown sugar, cornstarch, milk, and yolks in a bowl until fully blended.

Step 04

Heat water and white sugar until it’s amber-colored. Gradually whisk in the cream carefully.

Step 05

Pour the brown sugar mixture into caramel and cook, constantly whisking, until it thickens and hits 195-200°F.

Step 06

Take off heat, stir in butter, salt, vanilla, and bourbon. Let it cool for 5 minutes before spreading into the crust.

Step 07

Put it in the fridge, uncovered, for at least 6 hours or overnight. Cover it with plastic wrap after those 6 hours.

Step 08

Beat cold cream, dark sugar, and vanilla until it forms medium peaks. Spread over the dessert before serving.

Supplementary Details

  1. Store it in the fridge for up to two days in advance.
  2. You can freeze it for 3 months without issues.
  3. Room temperature ingredients are key to getting the best results.
  4. Whole milk and heavy cream are a must to set it properly.

Necessary Tools

  • 9-inch pie pan.
  • Tool to roll dough.
  • Weights for pressing pie.
  • Solid saucepan.
  • Thermometer for instant reads.
  • Mixer, can be electric.

Allergen Advisory

Review each item for allergens. Consult a medical expert if unsure.
  • Contains dairy (milk, cream, butter).
  • Includes eggs.
  • Made with wheat (in the crust).

Nutrient Breakdown (per serving)

This information is provided for reference and should not replace consultation with a health professional.
  • Caloric Value: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 48 g
  • Proteins: 6 g