Creamy Butterscotch Pie

5 from 14 votes
34 Comments

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This creamy Butterscotch Pie is spread into a flaky pie crust and layered with rich butterscotch topping, and butterscotch chips. So delicious!

Close up of Butterscotch Pie with butterscotch syrup, chips and whipped cream.
Featured with this recipe
  1. Ingredients in Butterscotch Pie
  2. How to Make a Creamy Butterscotch Pie Filling
  3. Frequently Asked Questions About Butterscotch Pie
  4. More Butterscotch Recipes To Try
  5. More Delicious Pie Recipes
  6. Butterscotch Pie Recipe

This Butterscotch Pie is rich and creamy, and a scrumptious end to any meal. I’ve been a huge butterscotch fan since I was young. I would always gravitate toward the butterscotch pudding while others went for chocolate or vanilla. So, naturally, when I first tasted this butterscotch pie recipe, I was hooked!

A rich, creamy filling is spread into a flaky pie crust, drizzled with butterscotch sauce and sprinkled with butterscotch chips. Add a dollop of whipped cream and get ready to experience a little taste of heaven.

Ingredients in Butterscotch Pie

This homemade butterscotch pie is simple to make, and you can even take a few shortcuts along the way. Trust me, your guests will never know the difference. Here’s what you need:

  • Pie crust – Feel free to use a pre-baked pie shell from the grocery store, or make a homemade pie crust with our super easy recipe. Make sure to bake the crust before you add the filling.
  • All-purpose flour – About half a cup.
  • Cornstarch – This will help thicken the custard filling.
  • Brown sugar – Light or dark brown sugar, either one works great!
  • Kosher salt – You can find this salt in the baking aisle at the grocery store. A teaspoon of salt is all you need.
  • Milk – do yourself a favor and use whole milk for a super creamy pie.
  • Egg yolks – use the yolks of two large eggs or three regular size eggs. Save the egg whites in the fridge for another recipe.
  • Vanilla extract – Just one teaspoon vanilla extract will give this pie filling such a rich flavor.
  • Butterscotch chips
  • Butterscotch sauce – you can use ice cream topping found at the grocery store or make our homemade caramel sauce.
  • Whipped Cream (optional) – make your own using heavy cream. Use the whisk attachment of your mixer and whip at medium high speed until soft peaks to stiff peaks form. Or, just grab a can of spray whipped cream from the store. Easy!
Butterscotch topping, butterscotch chips, brown sugar, milk, yolks, butter, vanilla, flour, salt, cornstarch and a pie crust to make Butterscotch Pie.

How to Make a Creamy Butterscotch Pie Filling

  1. First, stir together brown sugar, flour, cornstarch, and salt in a large saucepan. Don’t add heat yet! Gradually add the milk until it’s completely combined and smooth. 
  2. Then, cook over medium to medium-high heat to a slow boil, or until the mixture thickens. Then, take it off the burner.
  3. In a medium bowl, whisk together the egg yolks, then add a little of the hot custard mixture, a few spoonfuls at a time, and whisk together until it’s smooth. This is called tempering the yolks. If you just mix the eggs in the hot pan, you run the risk of your eggs cooking. You don’t need scrambled eggs in your pie filling!
  4. Once tempered, add the eggs to the hot mixture and whisk together.
  5. Add the butter and vanilla extract and combine.
  6. Cool the filling completely in the refrigerator. 
  7. Finally, add the filling to the pie dish, drizzle with butterscotch topping and butterscotch chips. 
  8. Top with whipped cream and enjoy!
Slice of Butterscotch Pie on a plate next to the Butterscotch pie missing a slice.

Frequently Asked Questions About Butterscotch Pie

Can I make this recipe with a graham cracker crust?

While I haven’t made this pie with different crusts, you can surely try it! A graham cracker crumbs crust is easy to make. Try our homemade graham cracker crust recipe.

Should pie filling be hot or cold before I add it to the crust?

The pie filling should be chilled, or brought closer to room temperature before filling the pie crust. If it’s tool cold, it won’t spread evenly in the crust.

How should I store leftover butterscotch pie?

Cover any leftover pie with plastic wrap and store in the refrigerator for up to three days.

Butterscotch Pie with butterscotch syrup and chips. Whipped cream in a bowl on the side with a spreading tool.

Read More: 25+ Thanksgiving Dinner and Dessert Ideas

More Butterscotch Recipes To Try

Butterscotch lovers, unite! There are several other delectable ways to enjoy this sweet treat. Like these Oatmeal Cookies with Butterscotch Chips. Hands down, one of my personal favs! You’ll also love the Coconut Butterscotch Chocolate Chip Cookies. It’s like every good thing inside one bite. And of course Oh Henry Bars (or Scotcharoos) wouldn’t taste the same without the butterscotch in the topping.

More Delicious Pie Recipes

Serving spatula slicing into a Butterscotch Pie. Plates and forks in the background.

Butterscotch Pie

5 from 14 votes
This creamy Butterscotch Pie is spread into a flaky pie crust and drizzled with butterscotch topping, then sprinkled with butterscotch chips.
Prep Time 5 mins
Cook Time 15 mins
Refrigeration 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 8

Video

Ingredients

Instructions

  • In a large sauce pan, not over heat, combine the sugar, flour, cornstarch, and salt. Gradually add the milk until it's completely combined and smooth.
    Milk pouring into pan of dry ingredients with whisk to make Butterscotch Pie filling.
  • Cook over medium heat until mixture thickens, then remove from heat.
    Whisk showing drizzle of hot Butterscotch Pie filling in a pan.
  • In a separate bowl, whisk together the egg yolks lightly.
    Hand whisking a bowl of egg yolks together for Butterscotch Pie filling.
  • Add a few spoonfuls of the hot mixture from the stove and whisk together until smooth.
    Tempering yolks in a bowl with a whisk for Butterscotch Pie filling.
  • Add the egg yolk mix to the rest of the hot mixture.
    Adding tempered egg yolks into Butterscotch Pie filling with a whisk.
  • Add the butter and vanilla and thoroughly combine.
    Stirring butter with a whisk in hot Butterscotch Pie filling.
  • Cool the mix completely in the fridge.
    Butterscotch Pie filling in a bowl cooling. Spatula on the side.
  • When ready to eat, pour the mixture into a pre-cooked pie shell.
    Butterscotch Pie filling in a pie crust without the toppings. Spatula on the side.
  • Drizzle with butterscotch topping and sprinkle with butterscotch chips.
    Butterscotch Pie with butterscotch syrup and chips. Whipped cream in a bowl on the side with a spreading tool.
  • Optional- top with whipped topping.
    Top view of a full Butterscotch Pie with butterscotch syrup, butterscotch chips and whipped cream.

Notes

  • First, stir together brown sugar, flour, cornstarch and salt in a large saucepan. Don’t add heat yet! Gradually add the milk until it’s completely combined and smooth. 
  • Then, cook over medium to medium-high heat to a slow boil, or until the mixture thickens, then take it off the burner.
  • In a medium bowl, whisk together the egg yolks, then add a little of the hot custard mixture, a few spoonfuls at a time, and whisk together until it’s smooth. This is called tempering the yolks. If you just mix the eggs in the hot pan, you run the risk of your eggs cooking. You don’t need scrambled eggs in your pie filling!
  • Once the eggs are tempered, add them to the hot mixture and whisk together. 
  • Add the butter and vanilla extract and combine.
  • Cool the filling completely in the refrigerator. 
  • Finally, add the filling to the pie dish, drizzle with butterscotch topping, and butterscotch chips. 
  • Top with whipped cream and enjoy!

Nutrition Information

Calories: 359kcalCarbohydrates: 62gProtein: 6gFat: 10gSaturated Fat: 6gCholesterol: 73mgSodium: 344mgPotassium: 236mgFiber: 1gSugar: 49gVitamin A: 395IUCalcium: 180mgIron: 1.2mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. I could not get this pie to get thick I am wondering should that be 2 cups milk instead of 4 That seems like a lot to me Thank you

    1. The 4 cups of milk is correct. The trick is cooking the mixture over the stove long enough to really thicken it. It should be almost as thick as you want it for the final product when it goes into the pie crust.

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