Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butterscotch Pie

Classic Butterscotch Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This butterscotch pie recipe makes a rich, creamy, and irresistible dessert. It features a sweet, smooth butterscotch filling in a flaky pie crust, topped with whipped cream.

  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 9-inch baked pie crust
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 large egg yolks, beaten
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract (alcohol-free)
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (alcohol-free)

Instructions

  1. In a medium saucepan, whisk together the brown sugar, granulated sugar, flour, and salt.
  2. Gradually whisk in the milk until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring.
  4. Remove from heat. Gradually whisk a small amount of the hot mixture into the beaten egg yolks.
  5. Pour the egg yolk mixture back into the saucepan, whisking constantly.
  6. Return to medium-low heat and cook for 1-2 minutes, stirring constantly, until thickened. Do not boil.
  7. Remove from heat and stir in the butter and 1 teaspoon vanilla extract.
  8. Pour the butterscotch filling into the baked pie crust.
  9. Cover the surface of the filling directly with plastic wrap to prevent a skin from forming.
  10. Refrigerate for at least 4 hours, or until thoroughly chilled and set.
  11. Before serving, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract in a cold bowl with cold beaters until stiff peaks form.
  12. Spread or pipe the whipped cream over the chilled pie.
  13. Serve immediately.

Notes

  • For best results, use a high-quality baked pie crust.
  • Ensure the filling is completely chilled before adding the whipped cream.
  • The pie can be made a day in advance and stored in the refrigerator.
  • Garnish with butterscotch chips or a sprinkle of cinnamon, if desired.
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking and No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 45g
  • Sodium: 200mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 120mg

Find it online: https://recipesuniverse.com/classic-butterscotch-pie-recipe/