A classic Southern dessert that never goes out of style! This Butterscotch Pie features a silky brown sugar custard nestled in a flaky crust and finished with a light whipped topping and a drizzle of butterscotch sauce for the ideal sweet-and-creamy balance. Smooth, buttery, and warmly nostalgic.
Butterscotch Pie
Creamy, rich, and comforting, this Old-Fashioned Butterscotch Pie is a Southern favorite. A tender, baked pie crust holds a custard made with dark brown sugar and cream, yielding a deep caramel flavor. The pie is chilled until set, then topped with homemade whipped cream and an optional drizzle of butterscotch sauce for added shine and sweetness. It’s the kind of dessert that brings back memories and always disappears from the table.
Butterscotch pie grew popular in Southern and Midwestern kitchens where butter, brown sugar, and cream were everyday staples. Home cooks adapted stovetop custards and puddings into pies in the early 20th century, creating a dessert that remains beloved for its simple, nostalgic flavor and smooth texture. Serve it for holidays, family dinners, or any time you want a classic, crowd-pleasing treat.
Why You’ll Love This Butterscotch Pie
This pie delivers classic comfort with a few practical benefits:
- Deep, buttery flavor — Dark brown sugar gives the filling a rich, molasses-like warmth balanced by butter and cream.
- Silky texture — Cornstarch and careful cooking make the custard velvety and pudding-like.
- Make-ahead convenience — The pie chills and sets in the refrigerator, so you can prepare it a day in advance and add whipped cream just before serving.
- Versatile for occasions — Elegant enough for a holiday table yet simple for an everyday dessert.
More Pie Recipes You’ll Love
- Butterfinger Pie — A no-bake favorite with peanut butter filling, chopped Butterfinger candy, and a chocolate drizzle.
- French Silk Pie — An ultra-decadent chocolate filling in a flaky crust, topped with whipped cream and shavings.
- Mississippi Mud Pie — Layers of fudgy chocolate, creamy pudding, and whipped topping over a crunchy cookie crust.
- S’mores Pie — A campfire-inspired pie with chocolate, marshmallow, and graham cracker crust baked until golden.
- Eggnog Pumpkin Pie — A festive twist combining creamy pumpkin, warm spices, and a splash of eggnog.
Butterscotch Pie Video
Butterscotch Pie
Ingredients
- 1 pie crust (9-inch)
- ¼ cup unsalted butter
- 4 tablespoons cornstarch
- 1 cup dark brown sugar (firmly packed)
- 2 cups half and half
- 3 large egg yolks
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Whipped Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Butterscotch sauce for topping (optional)
Instructions
- Prepare and bake the pie crust according to your recipe or package directions. Allow it to cool completely.
- In a large saucepan over medium heat, melt the butter, then reduce the heat to low.
- Whisk in the cornstarch and dark brown sugar until combined and smooth.
- Slowly pour in the half and half while whisking, then increase heat to medium. Cook, stirring constantly, until the mixture thickens and begins to bubble.
- Once bubbly, reduce the heat to low and cook for 2 additional minutes, stirring constantly. Remove from heat.
- Place the egg yolks in a medium bowl. Temper the yolks by stirring about 1 cup of the hot filling into them, then return the yolk mixture to the pan and whisk to combine.
- Return the pan to the heat. Bring to a gentle boil while stirring, then cook for 2 minutes more, stirring continuously.
- Remove from heat and whisk in the vanilla and salt.
- Pour the hot filling into the cooled pie crust and spread it evenly. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or up to one day, until fully set.
- Before serving, whip the heavy cream with powdered sugar and vanilla on high until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie and drizzle with butterscotch sauce if desired. Slice and enjoy.
Notes
- Refrigerator: Cover loosely and keep chilled for up to 3 days.
- Freezer: Not recommended; the custard may separate when thawed.
- Make ahead: Bake and fill the pie a day ahead; add the whipped topping just before serving.
Nutrition
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Calories: 324kcal
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Carbohydrates: 32g
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Protein: 4g
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