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Classic Homemade Creamy Butterscotch Pie

A decadent slice of butterscotch pie featuring a creamy filling, caramel layer, and tall, toasted meringue topping.
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Create a nostalgic, rich dessert with this classic butterscotch pie recipe. You get a silky, creamy butterscotch filling made from scratch, set in a flaky crust. This recipe honors tradition and delivers pure comfort.

Ingredients

Scale
  • 1 pre-made or homemade 9-inch pie crust (baked)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3 large egg yolks, lightly beaten
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Optional: Meringue or whipped topping for serving

Instructions

  1. Prepare your 9-inch pie crust and let it cool completely after baking.
  2. In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the whole milk and heavy cream until smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes. Reduce the heat if it starts to scorch.
  5. In a separate small bowl, whisk the egg yolks lightly.
  6. Temper the egg yolks: Slowly pour about 1/2 cup of the hot sugar mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
  7. Pour the tempered egg mixture back into the saucepan with the remaining hot filling, whisking well.
  8. Continue to cook over medium-low heat for 1 to 2 minutes, stirring constantly, until the filling is very thick. Do not let it boil after adding the eggs.
  9. Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
  10. Pour the hot, creamy butterscotch filling immediately into the cooled, pre-baked pie crust.
  11. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  12. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
  13. Before serving, top with your preferred meringue or whipped topping. Slice and enjoy this rich dessert.

Notes

  • For the best flavor, use good quality butter and pure vanilla extract.
  • If you prefer a graham cracker crust butterscotch pie, substitute the baked pastry crust with a chilled, pressed graham cracker crust.
  • To make a quick topping, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

Nutrition

Find it online: https://blissbatter.com/butterscotch-pie-classic-homemade-creamy-recipe/