Print

Old-Fashioned Creamy Butterscotch Pie

A hand holding a thick slice of creamy butterscotch pie topped generously with whipped cream.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this rich, velvety butterscotch pie from scratch. This classic recipe delivers a silky-smooth filling perfect for any gathering.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (from scratch or store-bought)
  • 1 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare your 9-inch pie crust and bake it according to package directions or your preferred method until lightly golden. Let the crust cool completely on a wire rack.
  2. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
  3. Gradually whisk in the cold water until the mixture is smooth.
  4. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a boil. Let it boil for 1 minute, continuing to stir. Remove from heat.
  5. Temper the egg yolks: Slowly pour about 1/2 cup of the hot sugar mixture into the beaten egg yolks while whisking constantly. This prevents the yolks from scrambling.
  6. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture.
  7. Return the saucepan to medium heat. Cook, stirring constantly, until the filling thickens again and reaches a gentle boil. Cook for 1 more minute. Remove from heat immediately.
  8. Stir in the 2 tablespoons of butter and 1 teaspoon of vanilla extract until the butter melts and is fully incorporated.
  9. Pour the hot butterscotch filling into the cooled, pre-baked pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or until the filling is completely set.
  10. When ready to serve, prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/4 teaspoon vanilla extract until stiff peaks form.
  11. Spread or pipe the whipped cream topping over the chilled, set butterscotch filling.
  12. Slice and serve this rich dessert recipe immediately.

Notes

  • For the silkiest smooth pie filling, make sure you whisk the sugar and cornstarch together thoroughly before adding liquid.
  • If you want a Southern style pie, substitute the whipped cream topping with a meringue and brown it lightly under the broiler.
  • This recipe works well as a Thanksgiving pie alternative when you need a change from pumpkin or pecan.

Nutrition

Find it online: https://cookerycourier.com/butterscotch-pie-old-fashioned-creamy-recipe/