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Old-Fashioned Creamy Butterscotch Pie

A close-up of a rich, golden slice of butterscotch pie topped with a generous swirl of white whipped cream.
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Make a rich, silky-smooth butterscotch pie from scratch using a classic, all-butter crust and a velvety custard filling.

Ingredients

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  • 1 recipe for a single 9-inch all-butter pie crust, blind-baked
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 4 large egg yolks, lightly beaten
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • Whipped cream, for topping
  • Toasted pecans, for garnish (optional)

Instructions

  1. Prepare your 9-inch pie crust and blind-bake it according to your preferred method until golden brown. Let it cool completely.
  2. In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the whole milk and heavy cream until the mixture is smooth.
  4. Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens significantly and begins to bubble. This takes about 8 to 10 minutes.
  5. Once bubbling, continue to cook for 1 minute while stirring constantly. Remove the pan from the heat.
  6. Temper the egg yolks: Slowly drizzle about 1 cup of the hot sugar mixture into the beaten egg yolks while whisking the yolks vigorously. This prevents the yolks from scrambling.
  7. Pour the tempered yolk mixture back into the saucepan with the remaining hot sugar mixture. Return the pan to medium-low heat.
  8. Cook, stirring constantly, for 1 to 2 minutes until the custard thickens enough to coat the back of a spoon. Do not let it boil after adding the yolks.
  9. Remove the pan from the heat. Stir in the butter pieces until fully melted and incorporated. Stir in the vanilla extract.
  10. Pour the hot butterscotch filling immediately into the cooled, pre-baked pie crust.
  11. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  12. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
  13. Before serving, top generously with whipped cream and sprinkle with toasted pecans, if using.

Notes

  • For a quicker version, you can use a store-bought, pre-baked pie shell.
  • If you want a deeper butterscotch flavor, substitute 1/4 cup of the brown sugar with dark brown sugar.
  • You can make this pie filling a day ahead and store it covered in the refrigerator before filling the crust.

Nutrition

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