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Top view of a full Butterscotch Pie with butterscotch syrup, butterscotch chips and whipped cream.
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5 from 20 votes

Butterscotch Pie

This creamy Butterscotch Pie is made with a flaky baked pie crust, smooth homemade butterscotch filling, butterscotch topping, butterscotch chips, and whipped cream.
Prep Time5 minutes
Cook Time15 minutes
Refrigeration1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: butterscotch, Pie
Servings: 8
Calories: 359kcal
Author: Emily Walker

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.
    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.

Video

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

Calories: 359kcal | Carbohydrates: 62g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 344mg | Potassium: 236mg | Fiber: 1g | Sugar: 49g | Vitamin A: 395IU | Calcium: 180mg | Iron: 1.2mg