Butterscotch Pie
Homemade Butterscotch Pie you can make at home? Yes, you absolutely can! This pie has that old-fashioned flavor everyone loves, with a smooth, silky filling that feels like something straight out of a classic diner dessert case. It’s simple, comforting, and made from ingredients you probably already have in your kitchen.
Butterscotch pie is buttery and caramel-like, with a mellow sweetness that isn’t too over-the-top. The cooked custard has a creamy, smooth texture. Whether you top it with a lightly toasted meringue or whipped cream, it’s the kind of pie that makes any occasion feel special and every slice taste like a memory.
Make it for holidays, family gatherings, or anytime you want a pie that feels both vintage and timeless. If this is your dessert vibe, try my recipes for Buttermilk Pie or Grandma’s Chocolate Pie.
What You Need To Make a Butterscotch Pie
Before you start baking, make a quick shopping list. Having your ingredients ready makes the whole process more fun and less stressful, especially when baking pies.
- Light brown sugar
- Heavy cream
- Salted butter
- Milk
- Cornstarch
- Eggs
- Vanilla extract
- Granulated sugar
- Prebaked pie crust–see tips and notes below
To Make a Lump-Free Custard
When adding the cornstarch and egg mixture to the custard, pour slowly and whisk constantly to avoid lumps. If it does get lumpy, don’t worry, you can strain it through a sieve once it’s done cooking for a perfectly smooth filling.
Swap Out The Meringue Topping
To change it up, skip the meringue and top it with freshly whipped cream instead. It’s just as delicious and a little simpler to make. If you’re moving on with the meringue topping, I have a load of tips on making meringue successfully.
Tips on Making Meringue
Making meringue successfully starts with clean tools and patience. Any bit of grease or egg yolk will keep the whites from whipping, so wipe your bowl and beaters with vinegar or lemon juice before starting. Just add juice or vinegar to a paper towel and wipe everything down. Sounds like a silly step but it’s important for making meringue.
Once you’ve wiped everything, you’re ready to go. Use room-temperature egg whites for the best results. Add sugar slowly while whipping, so the mixture becomes thick and glossy rather than grainy.
Whip just until stiff peaks form. Whipping them past this point can make your meringue dry and crumbly.
Be aware that meringue starts to weep a little liquid as it sits in the fridge after being toasted. It’s natural and doesn’t mean you’ve done anything wrong. But if that bothers you, plan to make it and serve it on the same day.
I think the best plan is to make the butterscotch portion of the pie and chill it until it’s almost ready to serve. That can even be done the day before you want to serve this pie. When you’re ready you can easily whip up the meringue, add it to the pie, toast it and serve.
Tips On Baking A Single Pre-Baked Pie Crust
Chilling the pie crust before baking helps the butter firm up, creating those flaky layers everyone loves. It also prevents the dough from shrinking or slumping in the pan. A cold crust bakes up tender, crisp, and perfectly golden every time.
Blind baking means pre-baking your pie crust before adding the filling. Pies with creamy or no-bake fillings need to keep the crust from turning soggy. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake until the edges are golden.
Then remove the weights and parchment paper and bake the crust until it’s baked through, typically another 10-15 minutes. Blind baking ensures your single-crust pies stay crisp and flaky, ready for whatever filling you choose.
To Store This Pie
Store this pie chilled in the refrigerator. Leftovers should be refrigerated for up to 3 days to keep them tasting fresh and creamy.
Butterscotch Pie
Equipment
- Medium saucepan
- whisk
- Mixing bowls
- electric mixer
- Rubber spatula
- 9-inch pie pan
Ingredients
- 1 unbaked pie crust for a 9 inch pie
- 1 cup packed light brown sugar
- 4 tbsps heavy cream
- 3 tbsps salted butter
- 1 ½ cups milk divided
- 3 tbsps cornstarch
- 3 large eggs separated
- ½ tsp vanilla extract
- ¼ cup granulated sugar
Instructions
To Bake The Crust
- Preheat oven to 350°F
- fit the pie crust to a 9 inch pie pan
- flute or crimp the edges, if desired prick the bottom of the crust lightly with a fork
- lay a sheet of parchment into the crust
- fill with dry beans OR pie weights
- bake in the preheated oven for 20 minutes
- remove from the oven, take out the beans or pie weights and the parchment paper
- bake in the oven for another 10 minutes or until it's lightly golden brown and fully baked
- set aside to cool until ready to fill
To Make The Butterscotch Pie
- In a medium saucepan over medium heat combine brown sugar, heavy cream, and butter
- Cook until the mixture comes to a boil and thickens slightly about 5 to 10 minutes
- Remove from heat and set aside 1 tablespoon of milk
- Slowly stir the remaining milk into the sugar mixture
- In a small bowl whisk together cornstarch, egg yolks, vanilla, and the reserved milk until smooth
- Return the saucepan to medium-low heat and slowly add the cornstarch mixture while whisking constantly
- Cook and stir until thickened about 5 to 10 minutes
- Pour the butterscotch filling into the prebaked pie crust
- chill covered in the fridge until ready to top and serve
To Make Meringue
- In a clean bowl beat the egg whites with an electric mixer until soft peaks form
- Slowly add granulated sugar while beating until stiff glossy peaks form
- Spread the meringue over the filling making sure to seal to the crust edges
- Bake for about 10 minutes or until the meringue is lightly golden
- Cool slightly before serving
Video
Notes
- For an easier topping use freshly whipped cream instead of meringue
- If the custard becomes lumpy strain it through a fine-mesh sieve before adding to the crust
- Store leftovers covered in the refrigerator for up to 3 days
