Sweet and creamy with that indescribable caramelized brown sugar taste, this butterscotch pie is an old-fashioned American recipe that brings back so many memories of my sweet Grandma in the kitchen and the mouthwatering aromas wafting around the house.
When paired with a classic pie crust, the custard and slightly salty and crisp pie crust perfectly complement each other. This expression of love should be served up with whipped cream on top!
If you’re as smitten with old-fashioned pies as we are, you’ll also love my Million Dollar Pie recipe, amazing Sugar Cream Pie, Possum Pie , and super quick Chocolate Pudding Pie for another smooth and dreamy favorite.
✨ Before You Begin
✨ Use a deep pie plate: This filling makes a generous amount — an 8-inch standard dish will be full to the brim.
✨ Stir constantly: Butterscotch custard thickens fast; constant whisking keeps it silky smooth.
✨ Don’t rush cooling: Letting the filling cool before chilling keeps it from weeping or separating.
✨ Chill completely: Four hours minimum for clean slices (overnight is even better).
✨ Finish with flair: A little whipped cream or chocolate shaving on top takes it over the top!
BUTTERSCOTCH PIE INGREDIENTS
- Pie Crust: I use Pillsbury brand refrigerated pie crust.
- Egg Yolks: Separate your large eggs and save the whites for something else.
- Butter: This creates that deep buttery flavor of butterscotch. I use unsalted.
- Light Brown Sugar: Along with the water, simmer to softball temperature.
- Water: Tap or filtered
- Salt: Table salt to balance the sweetness.
- Flour: All-purpose flour
- Cornstarch: This ingredient is the perfect thickener.
- Milk: Whole milk for a creamy pie filling.
- Heavy Cream: This makes a very creamy pie filling.
- Vanilla Extract: A must to get that yummy butterscotch flavor.
TIPS FOR BUTTERSCOTCH PIE RECIPE
There are a few basic techniques to this recipe. If you already know them, skip ahead to the instructions. If not, I hope these tips help you.
- 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 the 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. The detailed instructions below will get you there!
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your brown butter butterscotch pie will last up to two days on the counter. Refrigerate for one to two more days.
- Can You Freeze This? I do not recommend freezing.
- Make-Ahead: You can prepare the pie ahead of time. This pie can be served at room temperature or cold.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE OLD FASHIONED BUTTERSCOTCH PIE
Start by preheating your oven to 425°F and moving the rack to the bottom.
Blind bake the crust: Roll out your pie dough, fit it into an 8-inch pie plate, and crimp the edges. Chill for about an hour. Line with foil or parchment, fill with pie weights or beans, and bake for 5–7 minutes. Remove the weights, bake 2 minutes more, then cool on a rack.
Make the filling: In a saucepan, combine brown sugar, water, and salt over medium-low heat. Let it bubble without stirring until deep amber, about 5–6 minutes or 240°F. Remove from heat and whisk in butter until smooth.
In another pan, whisk together flour, cornstarch, milk, and cream until smooth, then slowly whisk in the brown sugar mixture. Cook over medium-low heat, stirring constantly until it thickens and boils for about 1 minute.
Temper the eggs: Whisk the yolks in a bowl, then slowly whisk in a few spoonfuls of the hot mixture. Stir the yolks back into the pan and cook on low for another minute, stirring the whole time. Remove from heat and stir in vanilla.
Pour the filling into the cooled crust, smooth the top, and chill for 4–6 hours, until set. Slice, serve, and get ready for that first creamy, caramel-sweet bite. 💛
***See the full instructions below.
MORE PIE LOVE
- Banana Cream Pie
- Sour Cream Apple Pie
- Sweet Potato Pie With Condensed Milk
- Lemon Ice Box Pie
- Pistachio Pie
- Sour Cream Apple Pie
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
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 🙂