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Butterscotch Pie

A cozy and nostalgic dessert that features a silky butterscotch filling and flaky crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch pie crust, par-baked Homemade or store-bought works.
For the filling
  • 6 tablespoons unsalted butter Butter is the backbone of that velvety feel.
  • 1 cup packed dark brown sugar Dark adds more molasses depth.
  • pinch salt To balance the sweetness.
  • 1.5 cups whole milk Use with 1/2 cup heavy cream for balance.
  • 0.5 cups heavy cream
  • 4 large egg yolks For richness and structure.
  • 1/4 cup cornstarch For a clean sliceable set.
  • 2 teaspoons vanilla extract Real vanilla shines here.
  • 1 teaspoon molasses Optional for deeper flavor.
For the topping
  • 1 cup heavy cream For whipped topping.
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract For flavor in the whipped cream.
Optional toppings
  • flaky salt To sprinkle on top.
  • chopped toasted pecans For added crunch.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Par-bake the pie crust for 12-15 minutes until lightly golden, then remove weights and bake for an additional 5 minutes.
  3. Let the crust cool while preparing the filling.
Making the filling
  1. In a medium saucepan over medium heat, melt the unsalted butter.
  2. Stir in dark brown sugar and a pinch of salt, letting it dissolve and bubble for 2-3 minutes.
  3. Slowly whisk in the milk and heavy cream, stirring continuously.
  4. In a separate bowl, whisk together egg yolks and cornstarch till smooth.
  5. Temper the yolks by gradually adding the hot milk mixture while whisking, and then return the mixture to the saucepan.
  6. Bring the filling to a gentle bubble and whisk until thickened.
  7. Remove from heat, stir in vanilla and optional molasses.
  8. Strain the filling through a fine-mesh sieve for a smoother texture.
Chilling and finishing
  1. Pour the warm filling into the cooled crust and smooth the top.
  2. Cover with plastic wrap and chill for at least 4 hours, preferably overnight.
  3. Before serving, whip heavy cream with powdered sugar and vanilla until soft peaks form, then top the pie.
  4. Sprinkle with flaky salt or chopped pecans if desired.

Notes

The pie stores well in the refrigerator for up to 3 days. Do not freeze the pie as the texture can become grainy. Add whipped cream just before serving.