Butterscotch Pie is a creamy and sweet treat that’s sure to make you smile. It has a smooth filling made from buttery brown sugar and a crunchy pie crust that holds it all together.
Who can resist that delicious, sweet flavor? I love to top it with whipped cream for an extra special touch. It’s a simple dessert that feels fancy—perfect for any occasion!
Key Ingredients & Substitutions
Brown Sugar: Light brown sugar gives this pie its rich butterscotch flavor. You can use dark brown sugar for a deeper, molasses-like taste. If you’re avoiding sugar, try using coconut sugar or a sugar substitute like Stevia.
Cornstarch: This ingredient thickens the filling. If you don’t have cornstarch, you can substitute it with an equal amount of arrowroot powder or all-purpose flour. Just keep in mind that flour might change the texture slightly.
Heavy Whipping Cream: This is essential for a fluffy topping. If you want a lighter option, you can substitute with whipped topping or coconut cream for a dairy-free version. Just ensure to chill it well before whipping.
Butter: Unsalted butter is best for controlling the pie’s sweetness. You can use margarine if needed, or for a healthier twist, try coconut oil which adds a hint of flavor!
How Do I Make a Smooth and Creamy Filling?
To achieve that deliciously smooth filling, take your time with cooking and mixing. When you start cooking the milk and sugar mix, stir constantly to prevent lumps. Here’s how:
- Combine brown sugar, cornstarch, and salt in a medium saucepan.
- Slowly whisk in the milk until you achieve a smooth consistency before heating.
- Cook on medium heat, stirring non-stop until it thickens—this should take around 5-7 minutes.
- Tempering the egg yolks is crucial; mix in a bit of the hot mixture slowly to avoid scrambling them.
- Finally, mix in the butter and vanilla off heat until smooth!
Letting the filling cool completely in the fridge helps it set perfectly. Enjoy the process and don’t rush—good things take time!
Butterscotch Pie Recipe
Ingredients You’ll Need:
For the Pie:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup packed light brown sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 3 large egg yolks, lightly beaten
- 1/4 cup unsalted butter, cut into pieces
- 1 tsp vanilla extract
For the Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar (optional, for sweetening whipped cream)
- Butterscotch or toffee bits for garnish (about 1/4 cup)
How Much Time Will You Need?
This delightful Butterscotch Pie takes about 20 minutes to prepare, with an additional 4 hours of chilling time in the refrigerator to set the filling. So, all it takes is some easy steps and a little patience while it cools!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
If your pie crust isn’t already baked, follow the instructions on the package or your favorite pie recipe to prepare it. Once baked, let it cool completely on a wire rack. This is crucial for achieving the perfect texture of the pie filling.
2. Make the Butterscotch Filling:
In a medium saucepan, combine the brown sugar, cornstarch, and salt. Whisk everything together and slowly pour in the milk while whisking until the mixture is smooth. Place the saucepan over medium heat, stirring constantly while it cooks. This will take about 5-7 minutes until the mixture thickens and starts to bubble.
3. Temper the Eggs:
Take about 1/2 cup of the hot mixture and slowly whisk it into the beaten egg yolks. This step helps prevent the yolks from scrambling. Once combined, return the egg mixture to the saucepan and continue to cook on the heat, stirring for another 2 minutes until the filling is very thick. Don’t rush this step; it ensures a rich texture!
4. Finalizing the Filling:
Remove the saucepan from the heat and immediately stir in the pieces of butter and vanilla extract until the butter is fully melted and the filling is smooth and glossy. Pour the filling into your cooled pie crust.
5. Chill the Pie:
To prevent a skin from forming, cover the surface of the filling with plastic wrap and refrigerate for at least 4 hours (or overnight) until set. This waiting time is worth it!
6. Prepare the Whipped Cream Topping:
When you’re ready to serve the pie, take the heavy whipping cream and, using a hand mixer, beat it on medium-high speed until stiff peaks form. If desired, add powdered sugar for sweetness.
7. Assemble the Pie:
Spread or pipe the freshly whipped cream over the chilled butterscotch filling. For that extra touch, sprinkle some crushed butterscotch or toffee bits on top for a delightful crunch!
8. Slice and Serve:
Now, slice the pie, serve it cold, and enjoy the creamy, luscious flavors of your homemade butterscotch pie! It’s a guaranteed hit!
Can I Use a Store-Bought Pie Crust?
Absolutely! A store-bought pie crust is a great time-saver. Just make sure to bake it according to the package instructions before filling it with the butterscotch mixture.
How Can I Make This Pie Gluten-Free?
To make this pie gluten-free, use a gluten-free pie crust, and replace the cornstarch with an equal amount of arrowroot powder or a gluten-free flour blend for the filling.
How Long Does Butterscotch Pie Last in the Fridge?
Your butterscotch pie will keep well in the fridge for up to 3-4 days. Just be sure to cover it tightly with plastic wrap or a lid to maintain freshness!
Can I Freeze Butterscotch Pie?
Yes, you can freeze butterscotch pie for up to 2 months! Just wrap it well in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving, and top with fresh whipped cream just before enjoying.
