Butterscotch Pie

When it comes to old-fashioned desserts, nothing beats a silky-smooth butterscotch pie. This timeless recipe has been passed down for generations and is still one of the most beloved pies for holidays, family gatherings, and Sunday dinners. Unlike store-bought pies, this homemade butterscotch pie uses simple pantry ingredients to create a rich custard filling baked inside a flaky crust. If you’re searching for an easy dessert recipe that delivers both nostalgia and flavor, this butterscotch pie is a must-try.

Why You’ll Love This Butterscotch Pie

• Rich and Creamy Filling: The custard-like butterscotch base is smooth, velvety, and full of caramelized flavor.
• Simple Ingredients: Made with pantry staples like brown sugar, cornstarch, milk, and eggs.
• Perfect for Holidays: A crowd-pleaser during Thanksgiving, Christmas, or Easter.
• Beginner-Friendly: Even if you’ve never baked a pie before, this recipe is straightforward and easy to follow.

Ingredients Breakdown

To make this butterscotch pie from scratch, here’s what you’ll need:

• Brown Sugar: The key ingredient that gives the pie its signature deep butterscotch flavor. Light brown sugar works best for balance.
• Cornstarch: Helps thicken the filling, ensuring it sets perfectly when cooled.
• Milk: Provides creaminess and keeps the filling smooth. Whole milk is ideal for richness.
• Egg Yolks: Add structure and contribute to the custard’s velvety texture.
• Butter: Enhances flavor and creates a glossy finish.
• Vanilla Extract: Rounds out the flavor and adds warmth.
• Pie Crust: A pre-baked 9-inch crust provides the base for this creamy filling.

Tips and Tricks

1. Use a Double Boiler: Cooking the filling over indirect heat prevents it from curdling or scorching.
2. Constant Stirring: Keep whisking while the custard thickens to avoid lumps.
3. Cool Before Serving: The pie firms up as it cools, so allow at least 2–3 hours before slicing.
4. Whipped Cream Topping: For extra indulgence, add fresh whipped cream on top before serving.

Variations and Customizations

• Salted Butterscotch Pie: Sprinkle flaky sea salt over the filling before chilling.
• Nutty Twist: Add chopped pecans or walnuts to the filling for added crunch.
• Butterscotch Meringue Pie: Swap whipped cream topping for a fluffy meringue topping and bake until golden.
• Mini Butterscotch Pies: Use mini tart shells for individual servings, perfect for parties.

Pairing Suggestions

This pie pairs wonderfully with:

• Freshly brewed coffee or espresso
• A scoop of vanilla or caramel ice cream
• Spiced chai latte for cozy fall evenings
• A drizzle of warm caramel sauce for extra decadence

Storage Instructions

• Refrigerator: Store leftovers covered in the refrigerator for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
• Make Ahead: The crust can be baked and the filling prepared a day ahead. Assemble before serving for best results.

Popular Questions

1. Can I use dark brown sugar instead of light?
Yes, but it will create a stronger molasses flavor. Light brown sugar is more traditional.

2. How do I prevent my filling from curdling?
Use a double boiler, stir constantly, and avoid high heat.

3. Do I need to blind-bake the crust?
Yes, a pre-baked crust is essential to keep it from turning soggy when the filling is added.

4. Can I make this pie gluten-free?
Yes! Use a gluten-free pie crust and make sure your cornstarch is gluten-free certified.