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Old-Fashioned Creamy Butterscotch Pie

A thick slice of butterscotch pie showing graham cracker crust, creamy filling, and tall swirls of whipped cream.
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Make a truly creamy, rich butterscotch pie from scratch with this old-fashioned recipe. The filling is silky smooth and perfect for any gathering.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (or homemade flaky crust)
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare your pie crust according to your preferred method and let it cool completely.
  2. In a medium saucepan, whisk together the brown sugar, flour, and salt.
  3. Gradually whisk in the cold water until the mixture is smooth.
  4. Cook the sugar mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  5. In a separate small bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot sugar mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture. Cook over medium-low heat, stirring constantly, for 1 to 2 minutes until the filling thickens further. Do not let it boil after adding the yolks.
  7. Remove the pan from the heat. Stir in the butter pieces until fully melted and incorporated. Stir in the vanilla extract.
  8. Pour the hot butterscotch filling immediately into the cooled pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill for at least 3 hours, or until firm.
  9. When ready to serve, prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/4 teaspoon vanilla extract until stiff peaks form.
  10. Spread or pipe the whipped cream topping over the chilled pie filling. Serve immediately or keep refrigerated until serving.

Notes

  • For a richer flavor, substitute 1/4 cup of the brown sugar with packed dark brown sugar.
  • If you prefer a no-bake option, use a graham cracker crust and skip the blind-baking step.
  • This pie pairs well with a light, crisp white wine, similar to what you might pair with other rich dessert recipes.
  • If you are planning ahead for holiday meals, this pie is a great alternative to traditional Thanksgiving pie ideas.

Nutrition

Find it online: https://www.unfoldrecipes.com/old-fashioned-creamy-butterscotch-pie/