Classic Butterscotch Pie Recipe
A rich, creamy butterscotch pie recipe with a flaky homemade crust, topped with fresh whipped cream. This classic dessert features a silky-smooth filling made with dark brown sugar and butter for an irresistible butterscotch flavor.
Print Pin Servings: 8 slices
Calories: 450kcal
Cost: $10.94
Equipment
- 9-inch pie dish
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Rolling Pin
- Pastry cutter
- Electric mixer for whipped cream
Ingredients
the Crust:
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed
- 4-5 tablespoons ice water
the Butterscotch Filling:
- 1 cup dark brown sugar packed
- ¼ cup cornstarch
- ½ teaspoon salt
- 2½ cups whole milk
- 4 large egg yolks
- ¼ cup unsalted butter
- 2 teaspoons pure vanilla extract
the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
the Crust:
- Mix flour and salt in a bowl
- Cut in cold butter until crumbly
- Add ice water gradually until dough forms
- Chill for 1 hour
- Roll out and place in 9-inch pie dish
- Blind bake at 375°F for 20-25 minutes
the Filling:
- Combine brown sugar, cornstarch, and salt
- Whisk in milk
- Cook until bubbling and thickened
- Temper egg yolks with hot mixture
- Return to pan and cook 2-3 minutes more
- Add butter and vanilla
- Pour into crust
- Chill 4+ hours
the Topping:
- Whip cream until soft peaks form
- Add sugar and vanilla
- Whip to stiff peaks
- Top chilled pie before serving
Notes
Nutrition
Calories: 450kcal | Carbohydrates: 48g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 185mg | Sodium: 250mg | Potassium: 175mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1250IU | Vitamin C: 0.5mg | Calcium: 120mg | Iron: 1.2mg