... Print

Old-Fashioned Creamy Baked Butterscotch Pie

A glistening slice of rich, golden butterscotch pie topped generously with fresh whipped cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a rich, silky-smooth, old-fashioned butterscotch pie with a homemade flaky crust. It is a truly comforting dessert perfect for holidays or gatherings.

Ingredients

Scale
  • 1 (9-inch) unbaked flaky pie crust
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Place your unbaked pie crust on a baking sheet.
  2. In a medium saucepan, whisk together the brown sugar, granulated sugar, flour, and salt.
  3. Gradually whisk in the whole milk until the mixture is smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens and just begins to bubble. This takes about 8 to 10 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. In a small bowl, lightly beat the egg yolks.
  6. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan, whisking constantly.
  7. Return the saucepan to low heat. Cook, stirring constantly, for 1 minute more. Do not let it boil. This step sets the custard.
  8. Remove from heat. Stir in the butter pieces until completely melted and smooth. Stir in 1 teaspoon of vanilla extract.
  9. Pour the hot butterscotch filling into the unbaked pie crust.
  10. Bake at 375 degrees F for 20 to 25 minutes, or until the edges of the filling are set but the center still has a slight jiggle.
  11. Let the pie cool completely on a wire rack for at least 2 hours.
  12. While the pie cools, prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/4 teaspoon vanilla extract until stiff peaks form.
  13. Spread or pipe the whipped cream topping over the cooled pie. Chill the pie for at least 4 hours before slicing and serving.

Notes

  • For an old-fashioned touch, you can use a homemade, all-butter flaky pie crust.
  • If you want a richer flavor, substitute 1/4 cup of the milk with 1/4 cup of heavy cream in the filling base.
  • To prevent the whipped cream from weeping, keep the pie refrigerated until just before serving.

Nutrition

Find it online: https://carlacooking.com/butterscotch-pie-old-fashioned-creamy-recipe/