We may earn a commission when you click on the affiliate links in this post.
This Butterscotch Pie is rich, creamy, and full of that old-fashioned brown sugar flavor I have loved since I was little. It starts with a flaky baked pie crust, then gets filled with a smooth homemade butterscotch filling and topped with butterscotch sauce, butterscotch chips, and whipped cream.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“So happy I came across this recipe. The pie was so amazing! I now plan on making it for the holidays. My family is going to love it.” – Gina
“I love butterscotch so much so this pie is right up my street!” – Chris
“Ok, move over chocolate, I have a new favorite!! Everything about this is delicious!!” – Natalie
Why I Love This Pie
I have always been a big butterscotch fan. When I was younger, I would go straight for the butterscotch pudding while everyone else picked chocolate or vanilla. So when I first tried this pie, I was hooked right away.
This pie has the cozy flavor of brown sugar, butter, and vanilla in a soft, creamy filling. I also love that it looks special, but it is easy to make with simple ingredients. You can use a store-bought baked pie crust to save time, or make your own if you want to go the homemade route.
The best part is the topping. A drizzle of butterscotch sauce, a sprinkle of butterscotch chips, and a little whipped cream make each slice feel like the perfect finish to a family dinner, holiday meal, or Sunday dessert.
🩷 Emily
Ingredients You’ll Need
- Pie crust: Use a fully baked 9-inch pie crust, either store-bought or our perfect homemade pie crust.
- Brown sugar: This gives the pie its classic butterscotch flavor and warm caramel-like sweetness.
- All-purpose flour and cornstarch: These help thicken the filling so the pie holds its shape when sliced.
- Kosher salt: A little salt balances the sweetness and makes the butterscotch flavor stand out.
- Milk: Whole milk gives the filling the creamiest texture.
- Egg yolks: These make the filling rich and custardy.
- Butter: Softened butter adds that classic buttery butterscotch flavor.
- Vanilla extract: Vanilla rounds out the brown sugar flavor and makes the filling taste homemade.
- Butterscotch chips: These add a little extra texture and flavor on top.
- Butterscotch topping: Use store-bought butterscotch topping or homemade salted caramel sauce for drizzling.
- Whipped cream: Optional, but so good on each slice.
Ingredient Additions and Substitutions
- Pie crust options – A traditional baked pie crust works best because it slices cleanly and holds the creamy filling well. You can try a graham cracker crust, but it will be softer and more crumbly.
- Light or dark brown sugar – Either one works. Dark brown sugar gives the pie a deeper molasses flavor, while light brown sugar keeps it a little more mild.
- Whole milk substitute – You can use 2% milk in a pinch, but whole milk gives the filling a richer, creamier texture.
- Homemade butterscotch topping – If you have time, homemade butterscotch sauce is amazing on top. Store-bought topping works great too.
- Whipped topping – Use homemade whipped cream, spray whipped cream, frozen whipped topping, or vanilla ice cream.
- Salted finish – Add a tiny sprinkle of flaky sea salt on top if you like sweet and salty desserts.
- Holiday topping – Add a few chopped toasted pecans or toffee bits on top for extra crunch.
How to Make Butterscotch Pie
- Start the filling. In a large saucepan, combine the brown sugar, flour, cornstarch, and salt before turning on the heat. Gradually whisk in the milk until the mixture is smooth.
- Cook until thick. Place the pan over medium heat and cook, whisking often, until the filling comes to a slow boil and thickens. Remove the pan from the heat.
- Temper the eggs. In a separate bowl, lightly whisk the egg yolks. Add a few spoonfuls of the hot filling to the yolks while whisking constantly, then slowly whisk the tempered yolks back into the saucepan.
- Finish the filling. Stir in the softened butter and vanilla until smooth. Let the filling cool completely in the refrigerator so it thickens and is easier to spread.
- Fill the crust. Spoon the cooled butterscotch filling into the fully baked pie crust and spread it evenly.
- Add toppings and serve. Drizzle with butterscotch topping, sprinkle with butterscotch chips, and add whipped cream before serving.
Recipe Tips
- Use a fully baked pie crust. The filling does not bake in the crust, so the crust needs to be baked and cooled before adding the filling.
- Whisk the dry ingredients before adding milk. This helps the flour and cornstarch mix evenly so the filling is smoother.
- Add the milk gradually. Pouring it in slowly helps prevent lumps.
- Cook over medium heat. Too much heat can scorch the bottom or make the filling lumpy.
- Stir often while cooking. The filling thickens as it heats, and stirring helps keep it smooth.
- Temper the egg yolks. Do not add the yolks straight to the hot pan or they can scramble.
- Chill the filling before adding it to the crust. If it is too hot, it can soften the crust and make the pie harder to slice.
- Let the pie set before serving. A chilled pie gives you cleaner slices.
- Add whipped cream right before serving. This keeps the topping fresh and pretty.
- Use a sharp knife for slicing. Wipe the knife between slices for the cleanest pieces.
Frequently Asked Questions
Yes, you can use a graham cracker crust, but a regular baked pie crust will hold up better with the creamy filling. If you use graham cracker crust, chill the pie well before slicing.
Yes. The pie crust should be fully baked and cooled before adding the butterscotch filling. This helps keep the crust flaky instead of soggy.
Lumps can happen if the milk is added too quickly, the heat is too high, or the filling is not whisked enough while cooking. Add the milk gradually and cook over medium heat, whisking often.
The egg yolks probably got too hot too fast. Temper them by whisking a few spoonfuls of the hot filling into the yolks first, then slowly whisk that mixture back into the pan.
The filling should be thick enough to coat the back of a spoon and hold soft lines when stirred. It will thicken more as it chills.
Yes. Dark brown sugar gives the pie a deeper, richer butterscotch flavor. Light brown sugar works too and gives a softer flavor.
Butterscotch is usually made with brown sugar and butter, which gives it a warm, buttery flavor. Caramel is usually made with white sugar that is cooked until golden, so it has a slightly different flavor.
Make Ahead and Storage
- Make ahead: You can make the filling ahead of time and keep it covered in the refrigerator. Stir it well before spreading it into the baked crust.
- Assembled pie: You can assemble the pie a few hours before serving. Keep it covered in the refrigerator until ready to slice.
- Storing leftovers: Cover leftover pie with plastic wrap or store slices in an airtight container in the refrigerator for up to 3 days.
- Freezing: I do not recommend freezing this pie because the creamy filling can separate after thawing.
- Serving: Serve chilled with whipped cream, extra butterscotch topping, or a sprinkle of butterscotch chips.
Pairing Ideas
This Butterscotch Pie is rich and creamy, so it pairs really well with lighter dinners, Thanksgiving Dinner, or simple comfort food. I love serving it after recipes like roasted chicken, slow cooker pot roast, honey baked ham, turkey dinner, or a cozy soup and salad meal.
For dessert tables, you could make a full butterscotch spread with our 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
- Brown Butter Pecan Pie
- Blackberry Pie
- Chocolate Satin Pie
- Pumpkin Pie
- Peanut Butter Chocolate Cream Pie
- Fresh Strawberry Pie
- Peach Pie
- Coconut Cream Pie
- German Chocolate Pie
- Island Pecan Pie
This Butterscotch Pie is creamy, rich, and full of old-fashioned flavor. The homemade filling is made with brown sugar, butter, vanilla, and milk, then spooned into a flaky baked pie crust and topped with butterscotch sauce, chips, and whipped cream.
If you try this recipe, leave a comment and rating below. I love hearing how it turned out for you and how you made it your own! 💛
Butterscotch Pie
Video
Ingredients
- baked pie crust, (store bought or homemade pie crust)
- 1 1/2 cups brown sugar
- 1/2 cup flour
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 4 cups milk
- 2 egg yolks
- 3 tablespoons butter, (softened)
- 2 teaspoons vanilla
- butterscotch chips
- butterscotch topping
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.
- Cook over medium heat until mixture thickens, then remove from heat.
- In a separate bowl, whisk together the egg yolks lightly.
- Add a few spoonfuls of the hot mixture from the stove and whisk together until smooth.
- Add the egg yolk mix to the rest of the hot mixture.
- Add the butter and vanilla and thoroughly combine.
- Cool the mix completely in the fridge.
- When ready to eat, pour the mixture into a pre-cooked pie shell.
- Drizzle with butterscotch topping and sprinkle with butterscotch chips.
- Optional- top with whipped topping.
Notes
- Use a fully baked and cooled pie crust before adding the filling.
- Whisk the dry ingredients together before adding milk to help prevent lumps.
- Add the milk gradually and whisk until smooth.
- Cook the filling over medium heat and stir often so it thickens evenly.
- Temper the egg yolks with a little hot filling before adding them to the pan.
- Chill the filling completely before spreading it into the crust.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Freezing is not recommended because the creamy filling can separate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
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
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.
This is the pie I’m going to serve alongside the pumpkin pie this Thanksgiving. I’m super excited because I know it’s going to be a huge hit once again!
So happy I came across this recipe. The pie was so amazing! I now plan on making it for the holidays. My family is going to love it.
I love butterscotch so much so this pie is right up my street!
3, 2, 1 I want to dive into this pie!! It looks SO good and is perfect for the coming festive season. You have my vote!
Oh gosh, I’m a little afraid of this recipe, it looks TOO good. I don’t know if I’d be able to eat just one slice at a time!
My filling is not as think as I believe it should be based on reviews, comments by Emily… should I reheat the filling to see if it thickens more? Should I add more cornstarch?
It takes quite a while to thicken to the right consistency. If you are worried about it, you can add a little more cornstarch until it is thick enough.
This looks so good, can’t wait to give it a try!
Ok, move over chocolate, I have a new favorite!! Everything about this is delicious!!
I am all about butterscotch flavor!! It looks super easy too!! This is going on the Thanksgiving menu!
I loved this butterscotch pie, it was so delicious, the perfect thing for fall. We made it double unhealthy and enjoyed it with ice cream 🙂
How do I get the topping recipe? The link isn’t available
We just use butterscotch ice cream topping from the store!
Made this pie for my friend’s birthday and it was a major hit! Thank you for the recipe!
Oh my goodness this pie is amazing! I never think to have butterscotch but my kids are crazy about pudding and pairing it with a buttery pie crust just puts it over the top. Thanks for this easy yet delicious dessert recipe!
After the eggs are tempered, should the entire mixture be returned to cook over the stove until bubbling?
I haven’t tried that, but it may help make it be a little more stiff and less pudding like.
My Grandmother made this pie ever since I can remember. Now that she is know longer with us I make it. Yes after you temper the eggs keep cooking it will thicken up low heat keep stirring and it does keep it shape when cut it. We never added any extra topping, just a dollop of homemade whip cream.
is this butterscotch pie kind of glossy rather than milky looking?
The butterscotch topping you add to the top of the pie is what gives it a glossy look. The pie itself has a creamy, custard-like texture. Thanks for asking!
Hi! I can’t wait to make this I love butterscotch! Also how long does the mixture take to cool in the fridge? Ty
I would give it at least 3 hours to cool.
Did you use dark or light brown sugar?
Light brown sugar. 🙂
Will the pie keep a wedge shape once we cut a piece? Or will the filling spread out because its the consistency of pudding? (If filling is cooled completely and poured into crust at last minute, during our thanksgiving meal, is there a better chance of the piece of pie holding their shape?)
I don’t want to go thru the expense, nor making and bringing it for thanksgiving dessert if pie pieces end up not holding their shape when cut, with the filling spreading out when pie piece is cut and removed. (So many times spreading happens with homemade cream pies, from my experience, and slices don’t hold their shape nor look like a piece of pie when plated.)
Or would you suggest making one of these pies as a beta pie, between now and thursday, so that I get it right and firm enough the second time around for the official TG dessert?
Thx for the recipe. It looks terrific and tasty!
Like other pudding consistency pies, it does not hold a perfect shape when cut into, unfortunately. But what it lacks in perfect shape it makes up for in taste. 🙂
I love butterscotch! I think my husband might find the triple butterscotch effect just a bit overwhelming. Have you tinkered with different toppings or drizzle at all? (I still want the filling, myself, but think my family might enjoy a little different topping.)
I haven’t tried different variations but don’t let that stop you. 🙂 I’m sure it would be tasty with chocolate chips instead of butterscotch.
Love butterscotch. This pie looks gorgeous. What a great recipe to try for holidays thanks for sharing
Is this something that can be made a few days ahead of time? also! when scooping the filling into the crust, what consistency should we expect? Should we expect to smooth it over and cover the imperfections with the butterscotch topping?
It tastes best made the day of. It’s kind of a thick pudding consistency. There’s not really imperfections that need covering. Mine had some cracking because I put the topping on too soon before serving.
Good morning! Are you able to make this one a few days ahead?
You can, but it would be better the day of.