There's something magical about the deep, caramel-like flavor of a homemade Butterscotch Pie Recipe. This classic dessert combines rich brown sugar, butter, and vanilla to create a silky-smooth filling that's nestled in a flaky, golden crust. Whether you're looking to impress guests or simply craving a nostalgic treat, this butterscotch pie recipe delivers perfectly balanced sweetness and a luxurious texture that will have everyone asking for seconds.
Why You'll Love This Butterscotch Pie Recipe
This timeless dessert has been gracing dinner tables for generations, and for good reason. The combination of dark brown sugar and butter creates that distinctive butterscotch flavor that's both sophisticated and comforting. Perfect for holiday gatherings or Sunday family dinners, this pie brings a touch of old-fashioned charm to any occasion. Its make-ahead friendly nature means you can prepare it the day before your event, allowing the flavors to develop even further.
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Ingredients
the Crust:
- All-purpose flour
- Salt
- Cold unsalted butter, cubed
- Ice water
the Butterscotch Filling:
- Dark brown sugar, packed
- Cornstarch
- Salt
- Whole milk
- Egg yolks
- Unsalted butter
- Pure vanilla extract
the Whipped Cream Topping:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Instructions
Making the Pie Crust
- Whisk together flour and salt in a large bowl
- Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs
- Gradually add ice water, stirring until dough comes together
- Form into a disk, wrap in plastic, and chill for at least 1 hour
- Roll out dough on a floured surface and transfer to a 9-inch pie dish
- Crimp edges and refrigerate while preparing filling
- Blind bake at 375°F for 20-25 minutes using pie weights
Preparing the Butterscotch Filling
- Combine brown sugar, cornstarch, and salt in a medium saucepan
- Gradually whisk in milk until smooth
- Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken
- Remove ½ cup of hot mixture and slowly whisk into egg yolks to temper
- Pour tempered egg mixture back into saucepan, whisking constantly
- Continue cooking until filling is very thick, about 2-3 minutes more
- Remove from heat and stir in butter and vanilla until smooth
Assembling the Pie
- Pour hot filling into pre-baked crust
- Cover surface directly with plastic wrap to prevent skin formation
- Refrigerate until completely chilled, at least 4 hours or overnight
- Before serving, whip cream with powdered sugar and vanilla until stiff peaks form
- Top pie with whipped cream and garnish if desired
Equipment For Butterscotch Pie Recipe
- 9-inch pie dish
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Rolling pin
- Pastry cutter
- Electric mixer for whipped cream
Storage Instructions
- Store covered in the refrigerator for up to 4 days
- Do not freeze the assembled pie, as the texture will become grainy
- The unbaked pie crust can be frozen for up to 3 months
Recipe Variations
- Gluten-Free Version: Substitute regular flour with a 1:1 gluten-free flour blend for the crust
- Salted Butterscotch: Add an extra ¼ teaspoon of sea salt to the filling for a salted butterscotch variation
- Chocolate-Drizzled: Drizzle melted chocolate over the whipped cream for added decadence
- Graham Cracker Crust: Use a graham cracker crust instead of traditional pastry for a different texture
Grandma’s Sweetest Secret: The Butterscotch Pie Legacy
Long before store-bought sweets filled kitchen shelves, my grandmother had a secret—her legendary Butterscotch Pie. Every holiday, she’d pull out her worn recipe card, its edges curled with time, and whisper, “The trick is patience and dark brown sugar.” As the golden filling bubbled on the stove, the scent of caramelized sugar and butter filled the house, a scent that meant warmth, love, and tradition. The pie would cool overnight, its silky custard nestled in a perfectly flaky crust, waiting to be crowned with freshly whipped cream. She never wrote down the final touch—the pinch of sea salt she’d sprinkle for depth or the way she’d hum an old tune as she stirred. Now, every time I make this pie, I feel her presence in the kitchen, passing down not just a recipe, but a family treasure.
FAQ
What is Dolly Parton's favorite pie?
Dolly Parton has expressed love for various Southern pies, including butterscotch pie, which reminds her of childhood. She enjoys classic, nostalgic desserts that bring back memories of home cooking.
Is butterscotch pie supposed to be jiggly?
Yes, but it should be slightly firm with a gentle jiggle in the center. If it’s too runny, the filling may need more cooking or chilling time.
Does butterscotch pie need to be refrigerated?
Yes, refrigerate it for at least 4 hours to set properly. Store leftovers covered in the fridge for up to 4 days.
What's the difference between making caramel and butterscotch?
Caramel is made with white sugar, while butterscotch uses brown sugar and butter. This gives butterscotch a deeper, molasses-rich flavor.
Your Butterscotch Pie Recipe Story Starts Here!
There’s something truly special about sharing a homemade dessert, and this Butterscotch Pie recipe is no exception. Whether you followed the steps exactly or put your own spin on it, your experience is worth sharing! Every pie tells a story, from the first whisk of brown sugar to the final swirl of whipped cream. So don’t keep your masterpiece a secret—leave a review, share a photo, and inspire fellow home bakers with your delicious creation.
Looking for more irresistible desserts? Try our Easy Jello Cake Recipe for a fun, colorful treat or savor the rich, buttery goodness of our Blueberry Pound Cake Recipe—both guaranteed to delight your taste buds!
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Pairing
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Classic Butterscotch Pie Recipe
Equipment
- 1 9-inch pie dish For baking the crust
- 1 Medium saucepan For cooking the butterscotch filling
- 1 Whisk To ensure a smooth filling
- 1 Fine-mesh strainer For extra silky custard
- 1 Rolling Pin To roll out the pie crust
- 1 Pastry cutter To cut butter into the dough
- 1 Electric mixer For whipping the cream
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter cold,cubed
- 4-5 tablespoons ice water
Butterscotch Filling:
- 1 cup dark brown sugar packed
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 ½ cups whole milk
- 4 large egg yolks
- ¼ cup unsalted butter
- 2 teaspoons pure vanilla extract
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Whisk flour and salt in a large bowl
- 2 Cut in cold butter until mixture resembles coarse crumbs
- 3 Add ice water gradually and mix until dough forms
- 4 Shape dough into a disk, wrap, and chill for 1 hour
- 5 Roll out dough and transfer to a 9-inch pie dish
- 6 Crimp edges and refrigerate before baking
- 7 Blind bake at 375°F for 20-25 minutes
- 8 Combine brown sugar, cornstarch, and salt in a saucepan
- 9 Whisk in milk gradually until smooth
- 10 Cook over medium heat until thickened
- 11 Temper egg yolks with hot mixture, then add back to saucepan
- 12 Continue cooking until very thick
- 13 Remove from heat, stir in butter and vanilla
- 14 Pour filling into pre-baked crust, cover, and refrigerate
- 15 Whip cream with powdered sugar and vanilla until stiff peaks form
- 16 Top pie with whipped cream and garnish as desired
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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