Cozy Homemade Butterscotch Pie

There is a specific kind of magic that happens when dark brown sugar and butter melt together to create a rich custard.

This homemade Butterscotch Pie captures that intense caramelized flavor in a silky filling that puts boxed mixes to shame.

The Magic Behind This Butterscotch Pie

You can taste the difference immediately because this recipe skips artificial flavors for real, high-quality ingredients.

The filling sets into a velvety custard that slices beautifully without losing its creamy texture.

It is the perfect make-ahead dessert since the deep molasses notes actually improve as it chills in the fridge.

If this dish hit the spot, you’ll want to try my Quick Apple Brown Betty Recipe next, plus the Caramel Drizzle Apple Pie Bars delivers the same bold flavors.

Everything You Need for Perfect Butterscotch Pie

Here is the shopping list for this nostalgic treat:

• Pie Crust: Use a fully baked 9-inch shell, either homemade all-butter pastry or a high-quality store-bought version.
• Brown Sugar: Dark brown sugar provides the strongest molasses flavor, but light brown sugar works in a pinch.
• Cornstarch: This acts as the primary thickener to ensure the custard holds its shape when sliced.
• Whole Milk: You need full-fat milk here to create the proper creamy consistency for the pudding base.
• Egg Yolks: These add richness and help thicken the filling into a sturdy custard.
• Granulated Sugar: White sugar is caramelized with water to build the base flavor profile.
• Heavy Cream: Divided for use in the rich filling and the fluffy whipped topping.
• Butter: Unsalted butter stirred in at the end gives the filling a glossy finish and silky mouthfeel.
• Vanilla Extract: A generous splash enhances the warm, buttery notes of the sugar.
• Bourbon, Scotch, or Rum: A small amount of dark alcohol amplifies the butterscotch flavor, though more vanilla is a fine substitute.

My Method for Butterscotch Pie

Let’s get baking!

1. Blind bake your pie crust with pie weights at 375°F (190°C) for 15 minutes, then remove weights and bake 15 minutes more until golden brown.
2. Whisk the brown sugar, cornstarch, whole milk, and egg yolks in a bowl until smooth, then set this mixture aside.
3. Cook granulated sugar and water in a saucepan over medium heat without stirring until it turns a deep amber color (about 5-7 minutes).
4. Reduce heat to low and very slowly whisk in the heavy cream, being careful as the mixture will bubble rapidly.
5. Pour the brown sugar and egg mixture into the saucepan in a slow stream while whisking constantly.
6. Cook over medium heat, whisking continuously, until the pudding thickens and reaches 195–200°F (91–93°C).
7. Remove from heat and stir in the softened butter, salt, vanilla extract, and alcohol until smooth.
8. Pour the warm filling into the cooled crust and refrigerate uncovered for at least 6 hours to set fully.
9. Whip the remaining heavy cream with brown sugar and vanilla until medium peaks form, then spread over the set pie before serving.

My Best Tips for Perfect Butterscotch Pie

I strongly recommend using dark brown sugar rather than light for a deeper, more robust molasses flavor.

When adding cream to the caramelized sugar, do not panic if the mixture clumps up initially.

Just keep whisking over low heat, and the hardened sugar will eventually melt back into a smooth sauce for your Butterscotch Pie.

How to Serve This Butterscotch Pie

I always top this pie with fresh whipped cream right before bringing it to the table to keep the topping airy.

A drizzle of homemade salted caramel sauce adds a lovely finish that highlights the sweet and salty Butterscotch Pie notes.