Name: Butterscotch Pie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup packed light brown sugar; 4 tablespoons cornstarch; 1/2 teaspoon salt; 2 cups milk; 2 egg yolks, beaten; 1 tablespoon butter; 1 teaspoon vanilla extract; 1 (9-inch) pre-baked pie crust

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This rich and creamy Butterscotch Pie is a nostalgic, comforting dessert that brings back memories of homemade goodness. With a silky-smooth filling made from brown sugar, egg yolks, and a touch of vanilla, nestled in a flaky pie crust, this dessert is as classic as it gets. The caramel-like flavor of butterscotch makes it a cozy treat for any season.

Butterscotch Pie

Why You’ll Love This Recipe

I love how this pie comes together with simple pantry staples and delivers an irresistible old-fashioned flavor. The filling is luscious and velvety, with just the right balance of sweetness. It’s perfect for holidays, family gatherings, or when I just want to indulge in something a little nostalgic. Best of all, it’s easy to prepare without needing any fancy equipment—just a double boiler and a little patience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup packed light brown sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked

Directions

In the top of a double boiler, I combine the brown sugar, cornstarch, salt, and milk. I stir constantly and cook the mixture until it starts to thicken—this usually takes about 20 minutes.
Once thickened, I whisk in the beaten egg yolks and continue to cook and stir until the filling becomes thick and pudding-like.
While the pudding cooks, I preheat the oven to 400°F.
I remove the filling from the heat and stir in the butter and vanilla until everything is melted and smooth.
Then I pour the filling into the pre-baked pie crust and bake the pie in the oven for about 5 minutes, just until the top begins to brown.
I let it cool before serving so the filling can fully set.

Servings and timing

This Butterscotch Pie makes about 8 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes (plus cooling time)

Variations

I sometimes use dark brown sugar for a deeper molasses flavor.
For an extra touch, I add a meringue topping or whipped cream after the pie cools.
If I want a firmer filling, I use a bit less milk (around 1¾ cups instead of 2).
Adding a pinch of cinnamon or nutmeg gives it a warm, spiced twist.

Storage/Reheating

I store the pie covered in the refrigerator for up to 4 days.
To reheat a slice, I warm it in the microwave for 15-20 seconds, but it’s also delicious cold or at room temperature. I don’t recommend freezing this pie as the texture of the filling can change.

FAQs

What kind of crust works best for butterscotch pie?

I use a basic pre-baked pie crust—either homemade or store-bought. A graham cracker crust could also work for a twist, but I love the classic flaky crust best.

Can I use whole eggs instead of just yolks?

I stick to egg yolks because they make the filling rich and smooth. Whole eggs would change the texture and might not thicken as well.

Why use a double boiler for the filling?

The double boiler helps cook the custard slowly and evenly, which prevents the eggs from curdling and gives the pie that creamy, silky finish.

Do I need to refrigerate the pie before serving?

Yes, I let the pie cool completely and refrigerate it for at least a couple of hours so the filling can set properly before slicing.

Can I make this pie ahead of time?

Absolutely. I often make it the day before and let it chill overnight. It’s even better the next day as the flavors meld together.

Conclusion

This Butterscotch Pie is the perfect balance of simplicity and indulgence. Whether I’m making it for a special occasion or just because, it never fails to impress. With its old-school charm and satisfying sweetness, this is one dessert I always come back to.