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Rich, silky, and packed with deep caramelized brown sugar flavor, this Butterscotch Pie is an old-fashioned dessert that’s every bit as delicious today as it was when Grandma made it. Unlike many recipes that rely on a simple pudding filling, this homemade butterscotch pie starts by cooking brown sugar into a true butterscotch base before it’s transformed into a creamy custard filling.
The result is a pie with incredible depth of flavor, a velvety smooth texture, and just the right balance of sweet and salty. Tucked inside a flaky pie crust and topped with a generous dollop of whipped cream, it’s the kind of classic dessert that always earns requests for seconds.
If you love old-fashioned homemade pies, be sure to try my Million Dollar Pie, Sugar Cream Pie, Possum Pie, and Chocolate Pudding Pie, too. They’re all comforting classics that never go out of style.
✨ Before You Begin
✨ Use a candy thermometer: The brown sugar mixture should reach 240°F for the best butterscotch flavor and proper filling consistency.
✨ Stir constantly: Once the dairy is added, the custard thickens quickly. Continuous stirring helps prevent scorching and keeps the filling silky smooth.
✨ Temper the egg yolks carefully: Adding a little hot custard to the yolks before combining them prevents scrambled eggs and ensures a smooth filling.
✨ Don’t rush the chilling time: The pie needs at least 4 hours in the refrigerator to fully set for clean slices. Overnight is even better.
✨ Top just before serving: Fresh whipped cream is the classic choice and beautifully complements the rich brown sugar flavor.
Butterscotch Pie Ingredients + Key Notes
Pie Crust: I use a refrigerated Pillsbury pie crust for convenience, but your favorite homemade pie crust works beautifully, too.
Egg Yolks: Egg yolks give the filling its rich flavor, silky texture, and classic custard consistency.
Butter: A key ingredient in true butterscotch flavor. I use unsalted butter so I can control the salt level.
Light Brown Sugar: Brown sugar is what gives butterscotch its signature caramel-like flavor. It’s cooked to the softball stage to create a deep, rich butterscotch base.
Water: Helps dissolve the brown sugar and allows it to cook evenly.
Salt: Just enough to balance the sweetness and enhance the butterscotch flavor.
Flour: Works with the cornstarch to create a smooth, stable filling.
Cornstarch: The primary thickener that helps the pie set into clean, sliceable pieces.
Whole Milk: Provides richness while keeping the filling smooth and creamy.
Heavy Cream: Adds extra richness and gives the custard its luxurious texture.
Vanilla Extract: Enhances the buttery brown sugar flavor and rounds out the filling beautifully.
🥣 How To Make Butterscotch Pie
Start by preheating your oven to 425°F and moving the oven rack to the lowest position. Roll out the pie dough, fit it into an 8-inch pie plate, and crimp the edges. Chill the crust until firm, then line it with parchment paper or foil and fill with pie weights or dried beans. Bake until the crust is set, remove the weights, and continue baking until lightly golden. Set aside to cool completely.
Meanwhile, make the butterscotch base. In a heavy saucepan, combine the brown sugar, water, and salt. Cook over medium-low heat without stirring until the mixture becomes a rich amber color and reaches 240°F on a candy thermometer. Remove from the heat and whisk in the butter until smooth and glossy.
In a separate saucepan, whisk together the flour, cornstarch, milk, and heavy cream until completely smooth. Slowly whisk in the warm butterscotch mixture, then cook over medium-low heat, stirring constantly, until the custard thickens and comes to a gentle boil.
In a small bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot custard while whisking constantly to temper the eggs. Stir the tempered yolks back into the saucepan and continue cooking for about 1 minute, stirring continuously. Remove from the heat and stir in the vanilla extract.
Pour the filling into the cooled pie crust and smooth the top. Refrigerate for 4–6 hours, or until fully chilled and set. Slice and serve with whipped cream for the ultimate old-fashioned butterscotch pie.
***See the recipe card below for complete ingredients and detailed instructions.
⭐ Pro Tips
⭐ Use a candy thermometer: The brown sugar mixture should reach 240°F (soft-ball stage) before adding the butter. This step develops the deep butterscotch flavor and helps create the proper filling consistency.
⭐ Blind bake the crust completely: A fully baked crust stays crisp under the creamy custard filling. Use pie weights or dried beans to keep the crust from puffing up while it bakes.
⭐ Temper the egg yolks carefully: Slowly whisk a little of the hot filling into the yolks before adding them to the saucepan. This gently brings the eggs up to temperature and prevents curdling.
⭐ Stir constantly while cooking: The custard thickens quickly once heated. Continuous stirring helps prevent scorching and ensures a silky-smooth filling.
⭐ Chill thoroughly before slicing: Allow the pie to chill for at least 4 hours, or overnight for the cleanest slices and best texture.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Cover the pie loosely with plastic wrap or foil and refrigerate for up to 4 days. For the best texture, wait to add whipped cream until just before serving.
Reheating: This pie is traditionally served chilled or at cool room temperature and does not need reheating.
Freezing: I don’t recommend freezing butterscotch pie. Custard fillings made with eggs and dairy can become grainy or separate after thawing, affecting the texture.
Make-Ahead: This is an excellent make-ahead dessert. Prepare the pie up to 1 day in advance and refrigerate until ready to serve. In fact, an overnight chill helps the filling fully set and allows the flavors to develop.
What to Serve With Butterscotch Pie
Classic Toppings: A generous dollop of homemade whipped cream is the traditional choice, but a drizzle of caramel sauce or a sprinkle of shaved chocolate is delicious, too.
Coffeehouse Favorites: Serve slices alongside freshly brewed coffee, espresso, or a hot latte. The slight bitterness balances the rich sweetness of the pie beautifully.
Cold Drinks: A glass of cold milk, iced coffee, or sweet tea pairs perfectly with the creamy butterscotch filling.
Holiday Desserts: Add butterscotch pie to your Thanksgiving, Christmas, or Easter dessert table alongside classics like pecan pie, pumpkin pie, and coconut cream pie.
✦ Frequently Asked Questions
✦ Is butterscotch pie a custard pie?
Yes! Traditional butterscotch pie is a custard pie made with egg yolks, milk, cream, butter, and brown sugar. Once chilled, the filling becomes rich, silky, and perfectly sliceable.
✦ Why did my butterscotch filling turn grainy?
Graininess is usually caused by cooking the custard over heat that is too high or not stirring frequently enough. Cook the filling over medium-low heat and stir constantly for the smoothest texture.
✦ Does butterscotch pie need to be refrigerated?
Yes. Because the filling contains eggs, milk, and cream, the pie should be refrigerated once it has cooled and whenever it is not being served.
✦ Can I make butterscotch pie ahead of time?
Absolutely. In fact, butterscotch pie is an excellent make-ahead dessert because it needs several hours to chill and set. You can prepare it up to a day in advance and refrigerate until ready to serve.
✦ Can I use a store-bought pie crust?
Yes! A refrigerated pie crust works beautifully in this recipe and is a great time-saver. Just be sure to blind bake it before adding the filling.
Still have questions? Drop them in the comments below and I’ll be happy to help!
More Pie Love
Banana Cream Pie – Cool, creamy, and piled high with fluffy whipped cream, this old-fashioned favorite is always a crowd-pleaser.
Sour Cream Apple Pie – Tender apples tucked into a rich, tangy sour cream filling and baked until golden and bubbly.
Sweet Potato Pie With Condensed Milk – Smooth, creamy, and packed with warm spices, this Southern classic is perfect for holidays and family gatherings.
Lemon Ice Box Pie – Bright, tangy, and refreshingly cool with a creamy citrus filling and graham cracker crust.
Pistachio Pie – Light, fluffy, and loaded with nutty pistachio flavor, this easy no-bake pie is always a hit.
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Butterscotch Pie
Ingredients
- 1 (8-inch) pie crust, blind baked
- 3 large egg yolks
- 6 tablespoons unsalted butter
- 1 cup light brown sugar, packed firmly
- 2/3 cup water
- 1/4 teaspoon salt
- 2 tablespoons flour
- 3 tablespoons cornstarch
- 1 cup milk
- 1 cup heavy cream
- 1 1/2 teaspoons vanilla
Instructions
Set-Up
- Arrange the oven shelf to the bottom position. Preheat oven to 425°F (218ºC).
- Place the egg yolks (3) in a bowl; set aside.
Blind Bake Pie Crust:
- Roll pie crust out, on a very lightly floured surface, into a 12-inch circle. Fit the pie crust in an 8-inch standard pie plate. Fold edges under, and decoratively crimp or pinch the edges. Chill until crust is firm, at least 1 hour.
- Remove from fridge. Dock the bottom (and optionally the lower sides) with a fork: light, even pokes. Don’t go crazy—just enough to give steam an escape route.Line the pastry with aluminum foil or parchment paper. Fill it to the top of the crust with dried beans or pie weights. Bake in the preheated oven, on the arranged shelf, for 5 to 7 minutes. Remove parchment and weights; bake for 2 more minutes or until golden. Cool on a wire baking rack.
First Bake: Sets the shape
Bake at 375°F–400°F until the edges look set and just barely starting to take color:Remove weights + continue baking briefly:
Carefully lift out liner + weights. Return crust to oven 5–10 minutes until the bottom looks dry and is starting to turn pale golden.
Egg wash + egg seal:
Whisk 1 egg (or 1 egg yolk + 1 tsp water/cream for stronger sealing).Brush a thin layer on the bottom (and slightly up the sides if your filling is wet).Return to oven 2–4 minutes until the egg looks set (not wet/shiny).
Filling
- Add brown sugar (1 cup), water (2/3 cup), and salt (1/4 teaspoon) together in a medium heavy-bottom saucepan over medium-low heat. Allow this mixture to cook and bubble, without stirring, until the mixture becomes darker brown, about 5-6 minutes. To be extra careful, I use a candy thermometer to confirm doneness, at 240°F (115ºC).
- When the brown sugar mixture reaches 240°F (115ºC), remove from heat and whisk in butter (6 tablespoons). Whisk until even is smooth.
- In a small bowl, sift together flour (2 tablespoons) and cornstarch (3 tablespoons).
- Add flour mixture to a 3-quart saucepan. Slowly add and whisk in milk (1 cup) and heavy cream (1 cup).
- When the mixture is smooth, whisk in the hot brown sugar and butter mixture.
- Over medium-low heat, cook, scraping the bottom and sides of the pan constantly with a wooden spoon. If lumps form (it happens, don't worry!), pour the mixture through a fine sieve into a bowl the return the mixture to the pan. Continue to heat and allow to boil for 1 minute. Remove from heat.
- Temper the egg yolks by stirring in a couple of tablespoons of the hot mixture into the egg yolks while whisking constantly with a wire whisk. Repeat 2 more times.
- Pour the tempered egg yolks into the hot mixture, stirring just until combined.
- Continue to cook on low, stirring constantly, and bring the mixture to a low boil. Continue to stir and scrape the pan and simmer for 1 minute.
- Remove from heat and stir in vanilla (1 1/2 teaspoons).
- Pour into a large bowl. Very gently, constantly fold the mixture to allow steam to evaporate, until the mixture is cool.
- Pour into blind baked pie shell and refrigerate for 4 -6 hours.
Notes
- Measure The Temp! Use a candy thermometer to ensure the proper temperature of the water and brown sugar mixture. This is super important to get that right viscosity and deep flavor of the sugar.
- Blind Baking: I use two cartons of pie weights. You can also use dried beans! The weights ensure that the crust does not sink down the pie plate while baking.
- While baking, start checking the crust edges and center. You are looking for a cooked bottom that will no longer look doughy. It will look flakey and lighter in color.
- Pie Shield: If the edge of the crust begins to brown too much, place a pie shield on the edges.
- Tear a length of foil long enough to make a square. Fold in half then half again.
- Tear out a quarter circle out of the center and toss, leaving about 2 inches of foil. Unfold.
- The remaining foil should be wide enough to expose the bottom of the pie while covering the edges.
- Crimp over the pie plate and continue baking until very lightly browned all over.
- Tempering Eggs: Pouring egg yolks into a hot mixture will cook the eggs and we don’t want that!
- Instead, add a little hot mixture into the egg yolks a little at a time while whisking constantly will do the trick.
- Once the egg yolks are gently brought up to temperature, they can safely be added to any hot mixture. Super easy, you just have to know how.
My son loooves everything butterscotch. He loved this and wants half of the pie to himself. Hehe. Thanks for the recipe!
This is really perfect for him! I’m glad you tried this pie. Thanks for the 5 star rating and positive feedback 🙂