Easy Creamy Homemade Butterscotch Pie is the kind of dessert that stops a room mid-conversation. You know those nights when you just want something cozy and nostalgic without spending all day in the kitchen? That’s this pie. The butterscotch is silky, the crust is flaky, and every bite has that warm brown sugar hug we all crave. I used to think butterscotch was fussy, but it’s just simple stovetop magic and a bit of patience. Make it once, and you’ll be the person everyone asks to bring dessert.
A Classic Pie
Butterscotch feels like a childhood memory you can slice. It’s rich, buttery, and softly sweet with that caramelized brown sugar note that sneaks up on you. The filling is smooth and creamy, not too dense, and the flavor lands somewhere between caramel and toffee with a little more depth. I love how a chilled slice of this pie has that pudding-like comfort but looks fancy enough for holidays.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Creamy Homemade Butterscotch Pie was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Creamy Homemade Butterscotch Pie is the kind of dessert that stops a room mid-conversation. You know those nights when you just want something cozy and…
Whenever I serve Easy Creamy Homemade Butterscotch Pie, I hear the same thing: “Wait, you made this?” Yep. And you can too. If you’re into classic pies that still feel easy, you might also enjoy this no bake pecan pie cheesecake for days when the oven needs a break.
Step-By-Step Instructions For Homemade Butterscotch Pie
You don’t need special equipment here, just a saucepan, whisk, and a pie dish. We’ll par-bake the crust, cook the butterscotch on the stove, then chill until set. If you’ve ever made pudding, you’ve got this. If not, I’ll walk you through it.
Prep and par-bake the crust
Use a 9-inch pie shell, homemade or store-bought. If using a rolled dough, line your pie plate, prick the bottom with a fork, and line with parchment. Add pie weights or dry beans. Bake at 375 F until lightly golden, about 12 to 15 minutes. Remove the weights and bake 5 minutes more so it doesn’t get soggy later. Let it cool while you make the filling.
Make the butterscotch filling
Set a medium saucepan over medium heat. Melt 6 tablespoons of unsalted butter. Stir in 1 cup packed dark brown sugar and a pinch of salt. Let the sugar dissolve and bubble gently for 2 to 3 minutes. It should look glossy and smell like toasted caramel. Stir often so it doesn’t scorch.
Slowly whisk in 2 cups of dairy. I like 1 and 1/2 cups whole milk plus 1/2 cup heavy cream for a balance of richness and lightness. Keep whisking as it simmers so everything stays smooth. In a bowl, whisk 4 large egg yolks with 1/4 cup cornstarch until smooth. Temper the yolks by ladling in a stream of the hot milk mixture while whisking, then pour the yolk mixture back into the pot. This step prevents scrambled eggs and gives the pie that creamy set.
Bring the mixture to a gentle bubble and cook, whisking, until it thickens. It should coat the back of a spoon. Pull it off the heat and stir in 2 teaspoons vanilla. Taste and add a pinch more salt if you like a sweet-salty edge. If you want a deeper flavor, add 1 teaspoon molasses. For an ultra-smooth pie, strain the filling through a fine-mesh sieve into a clean bowl.
Curious about the difference between caramel and butterscotch? Caramel usually starts with white sugar, while butterscotch uses brown sugar. If you want to practice your sugar-cooking skills, try making homemade caramels too. It’s a fun kitchen project.
Fill, chill, and finish
Pour the warm filling into the cooled crust. Smooth the top with a spatula. Press plastic wrap directly on the surface so it doesn’t form a skin, then chill for at least 4 hours. Overnight is even better. Before serving, whip 1 cup heavy cream with 2 tablespoons powdered sugar and a splash of vanilla to soft peaks. Dollop or pipe on top. A sprinkle of flaky salt or chopped toasted pecans makes it pop.
“I brought this to a Sunday potluck and had two people ask for the recipe before we even cut it. The texture is so silky and the flavor is pure comfort.”
Ingredients For Creamy Homemade Butterscotch Pie
- Pie crust: One 9-inch crust, par-baked. Homemade or store-bought works.
- Unsalted butter: 6 tablespoons. Butter is the backbone of that velvety feel.
- Dark brown sugar: 1 cup, packed. Dark adds more molasses depth.
- Salt: A pinch or up to 1/4 teaspoon to balance the sweetness.
- Milk and cream: 1 and 1/2 cups whole milk + 1/2 cup heavy cream.
- Egg yolks: 4 large, for richness and structure.
- Cornstarch: 1/4 cup, for that clean sliceable set.
- Vanilla extract: 2 teaspoons. Real vanilla shines here.
- Optional: 1 teaspoon molasses for deeper flavor, flaky salt for topping.
- Whipped topping: 1 cup heavy cream + 2 tablespoons powdered sugar + 1/2 teaspoon vanilla.
Tools I reach for: a medium saucepan, a sturdy whisk, heatproof bowl, fine mesh strainer, pie weights, and a rubber spatula. That’s it. The process for Easy Creamy Homemade Butterscotch Pie is straightforward and seriously satisfying.
Storage Options
Good news. This pie stores well, and the flavor actually deepens by day two.
- Refrigerator: Keep covered and chilled for up to 3 days. Press plastic wrap directly on the filling if storing without whipped cream.
- Freezing: I don’t recommend freezing this custard pie. The texture can weep and turn grainy.
- Crust tips: To keep the crust crisp, par-bake well and avoid warm storage. Add whipped cream just before serving.
- Serving next day: Slice it cold for clean edges, then let it sit 10 minutes if you prefer a softer texture.
If you want a cozy sip to go with a chilled slice, pair it with a mug of this homemade drinking chocolate. The combo is pure dessert happiness.
Variations and Substitutions
Make this pie your own with a few easy swaps. Here are favorites that never fail:
Crust choices: Use a graham cracker crust for a softer, more dessert-bar bite, or try a chocolate cookie crust for a fudge-meets-butterscotch vibe. Gluten-free cookie crumbs and butter make a great alternative.
Dairy tweaks: Swap the milk and cream for all half-and-half if that’s what you have. For extra rich pie, go with more heavy cream and reduce the milk. Dairy-free options like canned coconut milk can work, though the flavor will lean coconut. Use two cans and add a touch more cornstarch for stability.
Flavor boosters: A splash of bourbon, a pinch of cinnamon, or browned butter instead of regular butter adds depth. Try a drizzle of melted dark chocolate or a sprinkle of crushed toffee bits on top.
Egg-free option: Skip the yolks and increase cornstarch to 1/3 cup. The texture will be closer to pudding, but still delicious. Add an extra teaspoon of vanilla or a touch of molasses for richness.
If you love butterscotch anything, you’ll flip for this fun weekend bake: butterscotch monkey bread. It’s sticky, shareable, and perfect for brunch or dessert.
Common Questions
Can I use a store-bought crust?
Absolutely. Just par-bake it so it stays crisp under the filling. The filling does the heavy lifting here.
Why did my filling turn grainy?
Most likely the sugar didn’t fully dissolve or the mixture boiled too hard. Keep the heat moderate, whisk steadily, and strain the filling before it goes into the crust if needed.
Do I really have to temper the eggs?
Yes, but it’s simple. Tempering prevents curdling and keeps the filling silky. Whisk in a little hot liquid to the yolks first, then return it all to the pot.
How long does it need to chill?
At least 4 hours, though overnight gives the cleanest slices and the best flavor.
Can I make it a day ahead?
For sure. Assemble and chill the pie, then add whipped cream before serving. It’s a great make-ahead dessert for gatherings.
Let’s Make Dessert Happen
If you’ve been craving a dessert that feels classic yet easy, Easy Creamy Homemade Butterscotch Pie is it. You’re working with everyday ingredients, a few gentle whisking moments, and a chill time that rewards your patience. If you want another perspective or extra tips before you start, check out this helpful guide at Creamy Homemade Butterscotch Pie Recipe – Back To My Southern … or this take from Creamy Homemade Butterscotch Pie – That Oven Feelin. Then come back and make your own version, because nothing beats the first slice of a pie you made yourself. Save a piece for tomorrow if you can resist. 
Butterscotch Pie
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Par-bake the pie crust for 12-15 minutes until lightly golden, then remove weights and bake for an additional 5 minutes.
- Let the crust cool while preparing the filling.
- In a medium saucepan over medium heat, melt the unsalted butter.
- Stir in dark brown sugar and a pinch of salt, letting it dissolve and bubble for 2-3 minutes.
- Slowly whisk in the milk and heavy cream, stirring continuously.
- In a separate bowl, whisk together egg yolks and cornstarch till smooth.
- Temper the yolks by gradually adding the hot milk mixture while whisking, and then return the mixture to the saucepan.
- Bring the filling to a gentle bubble and whisk until thickened.
- Remove from heat, stir in vanilla and optional molasses.
- Strain the filling through a fine-mesh sieve for a smoother texture.
- Pour the warm filling into the cooled crust and smooth the top.
- Cover with plastic wrap and chill for at least 4 hours, preferably overnight.
- Before serving, whip heavy cream with powdered sugar and vanilla until soft peaks form, then top the pie.
- Sprinkle with flaky salt or chopped pecans if desired.
