Ah, butterscotch pie... just saying the words brings a sense of cozy nostalgia, doesn’t it? Let me take you on a little flavor journey with this Butterscotch Pie Recipe, a beloved classic that always finds its way to the heart of any dessert table. With every bite, you’ll taste a velvety, caramel-kissed filling crafted from butter, rich brown sugar, and a gentle swirl of vanilla, all cradled in a flaky, golden crust that practically melts in your mouth. It’s a dessert that manages to feel both elegant and familiar, making it the kind of treat that stirs up childhood memories while still feeling perfectly suited for modern tastes.
This Butterscotch Pie Recipe isn’t just about flavor—it’s about the feeling it brings with it; that warm, homey sense of comfort you get when something’s been made with love and a little bit of old-fashioned magic. Whether you’re looking to impress your dinner guests or indulge in a well-deserved moment of sweetness on a quiet night, this Butterscotch Pie Recipe rises to the occasion without fuss. Once you’ve tasted it, chances are it’ll become your new favorite go-to for any dessert-worthy moment. Just a fair warning—this Butterscotch Pie Recipe tends to disappear quickly, so you might want to save yourself a slice (or two) before it’s all gone.
Why You’ll Love This Butterscotch Pie Recipe
Let me tell you why this Butterscotch Pie Recipe holds such a special place in so many hearts. It’s more than just a pie, it’s a slice of tradition that’s been passed down through generations, bringing comfort to everything from Sunday dinners to festive holidays. The blend of dark brown sugar and butter creates that signature butterscotch flavor—rich, warm, and just sweet enough, with a touch of vanilla that makes each bite feel indulgent and familiar.
What makes this Butterscotch Pie Recipe truly unforgettable is how easy it is to prepare and how beautifully it improves with time. Made a day ahead, the flavors deepen even more, making it perfect for stress-free entertaining. Whether you’re hosting guests or simply treating yourself, this pie brings timeless charm and cozy flavor to the table—one that’s sure to become a beloved favorite year after year.
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Ingredients
the Crust:
- Ice water
- All-purpose flour
- Salt
- Cold unsalted butter, cubed
the Butterscotch Filling:
- Dark brown sugar, packed
- Cornstarch
- Salt
- Whole milk
- Egg yolks
- Unsalted butter
- Pure vanilla extract
the Whipped Cream Topping:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
See recipe card for quantities.
Instructions
Making the Pie Crust
- Whisk together flour and salt in a large bowl
- Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs
- Gradually add ice water, stirring until dough comes together
- Form into a disk, wrap in plastic, and chill for at least 1 hour
- Roll out dough on a floured surface and transfer to a 9-inch pie dish
- Crimp edges and refrigerate while preparing filling
- Blind bake at 375°F for 20-25 minutes using pie weights
Preparing the Butterscotch Filling
- Combine brown sugar, cornstarch, and salt in a medium saucepan
- Gradually whisk in milk until smooth
- Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken
- Remove ½ cup of hot mixture and slowly whisk into egg yolks to temper
- Pour tempered egg mixture back into saucepan, whisking constantly
- Continue cooking until filling is very thick, about 2-3 minutes more
- Remove from heat and stir in butter and vanilla until smooth
Assembling the Pie
- Top pie with whipped cream and garnish if desired
- Pour hot filling into pre-baked crust
- Cover surface directly with plastic wrap to prevent skin formation
- Refrigerate until completely chilled, at least 4 hours or overnight
- Before serving, whip cream with powdered sugar and vanilla until stiff peaks form
- Step1: Making the Pie Crust
Rolling out the chilled dough for the flaky pie crust.
- Step2: Preparing the Butterscotch Filling
Cooking the brown sugar and milk mixture into thick butterscotch custard.
- Step2: Assembling the Pie
Pouring thick filling into the baked crust before chilling.
Equipment
- 9-inch pie dish
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Rolling pin
- Pastry cutter
- Electric mixer for whipped cream
Storage Instructions
Once your delicious Butterscotch Pie Recipe has worked its sweet magic, you’ll want to store any leftovers properly to keep that silky filling and flaky crust tasting just right. Simply cover the pie—either with plastic wrap, foil, or a snug-fitting pie lid—and store it in the refrigerator for up to 4 days. The flavors often deepen as it chills, making those next-day slices just as delightful (if not more so).
However, freezing this fully assembled Butterscotch Pie Recipe isn’t recommended. The creamy filling tends to lose its smooth texture once frozen and thawed, which can leave it a little grainy and less dreamy. If you're planning ahead, though, feel free to freeze the unbaked pie crust on its own—it will keep well in the freezer for up to 3 months. That way, you’ll always be halfway to a comforting homemade Butterscotch Pie Recipe whenever the craving hits.
Recipe Variations
One of the wonderful things about this Butterscotch Pie Recipe is how easy it is to make it your own. If you're in the mood for something a little different or want to tailor it to specific dietary needs, these simple tweaks can take your pie in exciting new directions without losing that nostalgic butterscotch charm.
- Graham Cracker Crust: For a fun twist on texture, swap out the traditional pastry crust for a buttery graham cracker base. It adds a little crunch and a subtle sweetness that pairs beautifully with the rich filling of this Butterscotch Pie Recipe.
- Gluten-Free Version: Need to keep things gluten-free? No problem. Just substitute the regular flour in your crust with a 1:1 gluten-free flour blend. The rest of the Butterscotch Pie Recipe remains unchanged, so you’ll still get that luscious filling everyone loves.
- Salted Butterscotch: Craving something with a little edge? Add an extra ¼ teaspoon of sea salt to the filling for a deeper, more complex flavor. This small touch transforms the classic Butterscotch Pie Recipe into a salted butterscotch dream that’s utterly irresistible.
- Chocolate-Drizzled: Want to dress things up a bit? Drizzle a little melted chocolate over the whipped cream topping for a rich, eye-catching finish. It adds just the right touch of decadence to your already heavenly Butterscotch Pie Recipe.
Grandma’s Sweetest Secret: The Butterscotch Pie Legacy
Long before store-bought sweets lined the shelves and shortcuts became the norm, my grandmother had a cherished secret—her legendary Butterscotch Pie Recipe. Every holiday, like clockwork, she’d retrieve her faded, butter-stained recipe card, its edges soft and curled from years of love and use. With a knowing smile, she’d lean in and whisper, “The trick is patience and dark brown sugar,” as if revealing a piece of buried treasure.
While the golden filling of her Butterscotch Pie Recipe bubbled gently on the stove, the air would fill with the intoxicating scent of caramelized sugar and melted butter—a scent that meant home, warmth, and the comfort of traditions passed down with care. The pie would rest overnight, its velvety custard settling beautifully into a flaky crust that seemed to defy logic, waiting for the finishing touch of freshly whipped cream in the morning.
What made her Butterscotch Pie Recipe unforgettable weren’t just the ingredients, but the little touches she never wrote down—the pinch of sea salt, the soft tune she’d hum as she stirred, and her uncanny sense of when the filling was just right. Now, every time I make this Butterscotch Pie Recipe, it’s more than dessert—it’s a connection to her memory, a legacy stirred into each bite, and a reminder that the best recipes carry stories along with their sweetness.
FAQ
What is Dolly Parton's favorite pie?
While Dolly hasn’t made an official pie proclamation in every interview, she has often spoken about her love for Southern classics like chess pie, pecan pie, and banana pudding. That said, with its rich, nostalgic charm, we wouldn’t be surprised if a good old-fashioned Butterscotch Pie Recipe won her over too!
Is butterscotch pie supposed to be jiggly?
Yes, your Butterscotch Pie Recipe should have a gentle jiggle in the center when it’s fully set—but not soupy. Think of it like a custard: it should hold its shape when sliced but still have that silky, melt-in-your-mouth texture. Once chilled, it will firm up a bit more without losing that luscious wobble.
Does butterscotch pie need to be refrigerated?
Yes, your Butterscotch Pie Recipe definitely needs to be refrigerated. Because the filling is custard-based, made with ingredients like eggs, butter, and milk, it’s important to keep the pie chilled to maintain its texture and freshness. Once your Butterscotch Pie Recipe has cooled completely, cover it and place it in the refrigerator. It’ll keep beautifully for up to 4 days, and the flavor actually deepens a bit over time, making those leftovers even more irresistible.
What's the difference between making caramel and butterscotch?
Great question! The difference lies mostly in the sugar. Caramel is made by melting white granulated sugar until it browns, while butterscotch uses brown sugar, giving it that deeper, more molasses-like flavor. Most Butterscotch Pie Recipes rely on dark brown sugar and butter as the base, resulting in a flavor that's less sharp than caramel and more mellow and rich—perfect for a cozy pie filling.
Bake the Memory, Share the Magic
There’s just something magical about pulling a homemade pie from the fridge, especially when it’s a rich, nostalgic classic like this Butterscotch Pie Recipe. Whether you followed it step by step, added a little family twist, or simply licked the spoon while it cooled—your baking story matters. This isn’t just about pie; it’s about the laughter in the kitchen, the scent of butter and sugar in the air, and the smiles around the table. So don’t keep that sweet success to yourself; drop a comment, snap a pic, and share your take on this treasured dessert with the baking world. You never know who you might inspire!
And if your sweet tooth is still whispering for more, I've got just the thing. Try our crispy-meets-creamy Churro Cheesecake Recipe for a dessert that feels like a fairground hug, or dive into the dreamy layers of our Coconut Cream Meringue Pie Recipe—a tropical cloud of comfort in every bite. These are the kind of recipes that turn everyday bakers into dessert legends. So go on—your next masterpiece is just a whisk away.
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Pairing
These are my favorite dishes to serve with Butterscotch Pie Recipe
Classic Butterscotch Pie Recipe
Equipment
- 1 9-inch pie dish For baking the crust
- 1 Medium saucepan For cooking the butterscotch filling
- 1 Whisk To ensure a smooth filling
- 1 Fine-mesh strainer For extra silky custard
- 1 Rolling Pin To roll out the pie crust
- 1 Pastry cutter To cut butter into the dough
- 1 Electric mixer For whipping the cream
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter cold,cubed
- 4-5 tablespoons ice water
Butterscotch Filling:
- 1 cup dark brown sugar packed
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 ½ cups whole milk
- 4 large egg yolks
- ¼ cup unsalted butter
- 2 teaspoons pure vanilla extract
Whipped Cream Topping:
- 2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Whisk flour and salt in a large bowl
- Cut in cold butter until mixture resembles coarse crumbs
- Add ice water gradually and mix until dough forms
- Shape dough into a disk, wrap, and chill for 1 hour
- Roll out dough and transfer to a 9-inch pie dish
- Crimp edges and refrigerate before baking
- Blind bake at 375°F for 20-25 minutes
- Combine brown sugar, cornstarch, and salt in a saucepan
- Whisk in milk gradually until smooth
- Cook over medium heat until thickened
- Temper egg yolks with hot mixture, then add back to saucepan
- Continue cooking until very thick
- Remove from heat, stir in butter and vanilla
- Pour filling into pre-baked crust, cover, and refrigerate
- Whip cream with powdered sugar and vanilla until stiff peaks form
- Top pie with whipped cream and garnish as desired
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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