Name: Butterscotch Pie Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 11 h 15 min
Cuisine: American
Ingredients: 190 g All purpose flour; ¼ teaspoon Salt; ½ tablespoon Granulated sugar; 113 g Unsalted butter (82% fat, very cold); 60 g Water (very cold); 15 g Apple cider vinegar; 220 g Brown sugar; 55 g Unsalted butter (82% fat, room temperature); 230 g Heavy cream (36% fat); ½ teaspoon Salt; 1 teaspoon Vanilla extract; 480 g Whole milk (3% fat); 4 Egg yolks (room temperature); 45 g Corn starch; 55 g Unsalted butter (82% fat, room temperature); Freshly whipped Chantilly cream; Leftover butterscotch sauce (2–3 tablespoons reserved); Shaved chocolate

Jump to Recipe· 3.9 from 53 reviews

If you crave a dessert that wraps you in warm nostalgia with every bite, this Butterscotch Pie Recipe is the answer. Picture a rich, velvety butterscotch pudding nestled inside a flaky, buttery crust, crowned with a swirl of whipped Chantilly cream and a drizzle of luscious butterscotch sauce. It’s comfort food elevated, a dessert that feels both indulgent and utterly satisfying, perfect for cozy evenings or special celebrations. Making this pie from scratch brings joy in every step, and the delicious results will have you eagerly sharing slices with friends and family.

Ingredients You’ll Need

Two images side by side show the process of making caramel sauce in a small silver saucepan on a black stove with digital controls. The left side shows a clear glass bowl holding a layer of light brown sugar being poured over three small pieces of pale yellow butter melting at the bottom of the pan. The right side shows the saucepan with a thick, bubbling caramel mixture in dark golden brown color, being stirred by a white spatula with a pale pink handle. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This Butterscotch Pie Recipe uses ingredients that are straightforward yet crucial in creating its unique flavor and texture. Each component plays an important role whether it’s the crisp pie crust, the silky butterscotch pudding, or the rich finishing touches.

All purpose flour (190 g): The backbone of the pie crust, providing structure and tenderness.
Salt (¼ teaspoon): Enhances the flavors and balances the sweetness wonderfully.
Granulated sugar (½ tablespoon): Adds a touch of sweetness to the crust and balances flavors.
Unsalted butter (113 g, very cold): Cut into small chunks to create that flaky, melt-in-your-mouth crust.
Water (60 g, very cold): Helps bind the dough while keeping it tender and flaky.
Apple Cider vinegar (15 g): Tenderizes the crust and enhances its flakiness.
Brown sugar (220 g): The star sweetener that gives the butterscotch its deep, caramel richness.
Unsalted butter (55 g, room temperature): Used in the butterscotch sauce to add creaminess and depth.
Heavy cream (230 g): Adds lusciousness to the butterscotch pudding and keeps it silky smooth.
Salt (½ teaspoon): Balances the sweetness and enhances the butterscotch flavor.
Vanilla (1 teaspoon): Infuses the pudding with a fragrant aroma and subtle sweetness.
Whole milk (480 g): Provides the creamy base for the pudding with just the right richness.
Egg yolks (4, room temperature): Essential for thickening the pudding to that perfect custard-like consistency.
Corn starch (45 g): Helps the pudding set firmly yet smoothly.
Unsalted butter (55 g, room temperature): Stirred into the finished pudding to add a silky, creamy finish.

How to Make Butterscotch Pie Recipe

Step 1: Prepare the Pie Crust

This crust is the foundation for your pie, so getting it right sets the tone. Start by mixing the flour, sugar, and salt, then chill this mix to keep your dough cold and flaky. Cut the very cold butter into the flour until it looks like coarse sand with some larger chunks left for flakiness.

Gradually add cold water and apple cider vinegar to the mix, just enough to bring the dough together without making it sticky. Turn it out carefully, shape it in a disk, and pop it in the fridge to rest and chill for at least two hours.

For an extra special crisp and flaky crust, try folding the dough into layers before chilling, creating beautiful pastry layers after baking. When ready, gently roll out your dough into a circle that fits a 9-inch pie dish perfectly.

Step 2: Blind Bake the Crust

Blind baking the crust until lightly golden ensures it won’t get soggy once the pudding is added. Follow standard blind baking steps using parchment paper and pie weights to hold the crust’s shape. Once baked, let it come back to room temperature before adding your luscious filling.

Step 3: Make the Butterscotch Sauce

Start the magic by melting butter and brown sugar together over medium heat. Stir patiently as it thickens into a glossy, bubbling butterscotch that’s fragrant and rich. Be gentle with the heat to avoid burning, and once ready, slowly incorporate warmed heavy cream while stirring to keep it smooth.

Add salt and vanilla now to elevate the flavor even more. You can set aside a few spoonfuls of this sauce for decorating your pie later — it’s a delicious bonus.

Step 4: Create the Butterscotch Pudding

In a bowl, whisk your egg yolks until they’re light and fluffy, then mix in the cornstarch seamlessly. Warm the milk, then blend it into your butterscotch sauce, stirring until combined.

Temper the warm milk mixture into the egg yolks carefully, then pour everything back into the pan to cook over medium heat. Whisk constantly until thick and creamy, smoothing out any lumps to get that perfect pudding texture.

Once thickened, stir in the softened butter for a lush, creamy finish that distinguishes this butterscotch pudding from any other.

Step 5: Assemble and Chill

Pour this heavenly pudding into your ready pie crust and smooth the top. Refrigerate for 3 to 4 hours until it’s fully set and ready for that final touch of indulgence.

How to Serve Butterscotch Pie Recipe

A round pie with a thick, golden-brown crust that is crimped around the edge, filled with a smooth light brown caramel filling. On top of the caramel are swirls of white whipped cream arranged like flower petals, layered in two concentric circles. The whipped cream is drizzled with a darker caramel sauce and sprinkled with small crunchy nuts scattered mainly over the cream. The pie sits on a white plate, placed on a white marbled surface. Nearby, a small white bowl filled with caramel sauce is on a wooden board. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing says celebration like a spiral of freshly whipped Chantilly cream topping your Butterscotch Pie Recipe. Drizzle leftover butterscotch sauce and grate some dark chocolate over the top for a decadent texture and flavor contrast that will delight your guests and family alike.

Side Dishes

This pie pairs wonderfully with a scoop of vanilla bean ice cream for extra creaminess or fresh berries to add a bright, tangy bite. Coffee or a smooth dessert wine will complement each slice beautifully and elevate your dessert experience.

Creative Ways to Present

For a stunning presentation, serve individual portions in pretty glass dishes layered with alternate swirls of butterscotch sauce and whipped cream. Or, use small mint leaves or edible flowers as a fresh garnish to surprise and wow your guests visually as well as in taste.

Make Ahead and Storage

Storing Leftovers

Your Butterscotch Pie Recipe will keep beautifully in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or a reusable pie lid to keep the crust crisp and the pudding creamy.

Freezing

Because the pudding filling has a delicate texture, freezing the whole pie isn’t ideal; it may separate when thawed. However, you can freeze the pie crust after baking. Wrap it tightly and freeze for up to 2 months, then bake briefly to restore crispness before filling.

Reheating

Reheating isn’t necessary for this pie since it’s best enjoyed chilled. If you want to soften the chilled pie slightly, let it sit at room temperature for 20 to 30 minutes before serving to bring out the best texture and flavor.

FAQs

Can I make the pie crust ahead of time?

Absolutely! You can prepare the pie crust dough a day ahead and keep it refrigerated or freeze it for later use. Just be sure to wrap it well to preserve freshness.

Is it possible to use a store-bought pie crust for this recipe?

You can, but making the crust from scratch really boosts the flaky texture and flavor that pairs perfectly with the butterscotch pudding. For the best experience, homemade crust is worth the effort.

How do I prevent the pie crust from getting soggy?

Blind baking the crust before filling it with the pudding is key to keeping it crisp. Also, letting the crust cool to room temperature after baking prevents condensation that can soften it.

Can I substitute a dairy alternative for the cream and milk?

The rich, creamy flavor comes mainly from dairy ingredients, so substituting non-dairy alternatives may change the texture and taste. Heavy cream especially is important for that luscious pudding consistency.

How long does the pie keep fresh after making it?

This Butterscotch Pie Recipe stays fresh in the fridge for about 3 days. Beyond that, the crust may lose its crispness and the pudding texture might change, so enjoy it within that window for peak deliciousness.

Final Thoughts

This Butterscotch Pie Recipe is more than just dessert; it’s a celebration of comforting flavors and easy elegance. Each step leads you closer to a slice of pure joy filled with rich, creamy butterscotch goodness and a tender, flaky crust that melts in your mouth. Whether it’s a special occasion or just a treat for yourself, don’t hesitate to dive in and make this classic pie your new favorite. You’ll be amazed at how simple ingredients come together to create such an unforgettable dessert.