Creamy Homemade Butterscotch Pie

Ever had a pie so creamy it melts on your tongue? This Creamy Homemade Butterscotch Pie is that pie. It’s rich, silky, and full of old-school charm.

We made it from scratch—and honestly, it’s worth every stir. The deep caramel flavor from brown sugar and butter is pure magic. And that buttery crust? Total perfection.

It’s the kind of dessert that brings people back for seconds. Sweet, smooth, and comforting in every bite. Serve it chilled and topped with whipped cream—chef’s kiss.

Let’s make it together. Just a few pantry staples, a little patience, and you’ve got pie heaven. Trust me, one slice won’t be enough.

Why You’ll Love This Recipe

• Deep, Authentic Flavor: Unlike boxed puddings or instant mixes, this pie builds its butterscotch flavor from real brown sugar and butter cooked slowly until rich and golden.
• Unapologetically Creamy: The custard-style filling is silky and spoonable—never gelatinous or clumpy.
• Balanced Sweetness: Thanks to the butter and a touch of salt, this pie hits that perfect note between sweet and savory.
• A True Showstopper (Quietly): It doesn’t shout with sprinkles or frosting—but it doesn’t have to. One clean slice speaks volumes.

What You Need to Know Before You Start

Prep Time & Cook Time

Making this pie isn’t difficult, but it does take some planning. You’ll need time to cool the filling and let it chill completely before slicing.

• Prep Time: 25 minutes
• Cook Time: 20–25 minutes
• Chill Time: At least 4 hours (overnight is ideal)
• Total Time: About 5–6 hours, mostly inactive

Servings

This recipe makes one 9-inch pie, yielding 8 generous slices. For smaller portions, you can get 10.

Difficulty Level

Moderate. If you can manage a custard or pudding on the stove, you can handle this pie. The biggest key is low, slow cooking and constant whisking. It’s hands-on for about 15 minutes but very doable.

Required Kitchen Tools

Here’s what I use every time I make this pie. Having the right tools makes the process smoother and prevents lumps or overcooked custard.

• Medium Heavy-Bottom Saucepan: Prevents hot spots that can burn the sugar.
• Balloon Whisk or Silicone Whisk: For constant stirring without damaging your pan.
• Mixing Bowls: For whisking yolks and preparing whipped cream.
• Heatproof Spatula: Helpful for scraping down the sides.
• Measuring Cups and Spoons: Precision matters here.
• Strainer (Optional): For straining the filling if you want an ultra-smooth texture.
• Electric Mixer or Hand Whisk: To whip the cream topping.
• 9-inch Pie Dish: A standard pie dish works great, ceramic or glass preferred.
• Pie Weights or Beans: If baking your crust from scratch, you’ll need these for blind baking.

Ingredients for Creamy Homemade Butterscotch Pie

Below is a breakdown of each component, with why each ingredient matters.

For the Butterscotch Filling

• 1 cup packed light brown sugar
  This is the soul of the pie. It brings that molasses-rich depth that makes butterscotch, well, butterscotch. Don’t substitute with white sugar—it lacks the complexity.
• 1/4 cup unsalted butter
  Butter isn’t just for richness. When melted with the brown sugar, it creates that signature glossy base that makes the filling indulgent.
• 1/4 cup all-purpose flour
  Used as the thickening agent in place of cornstarch, flour gives the custard a slightly more velvety and stable texture.
• 2½ cups whole milk
  Whole milk provides richness and body. Avoid skim or low-fat—they won’t give the same luxurious finish.
• 4 large egg yolks
  These yolks are key for setting the custard and adding a buttery texture. They also help deepen the color and flavor of the filling.
• 1 teaspoon vanilla extract
  Vanilla doesn’t just add sweetness—it rounds out the caramel notes and softens any sharpness from the sugar.
• 1/4 teaspoon fine sea salt
  Just enough salt balances the sweetness and brings out the flavor nuances. Don’t skip it.

For the Pie Crust

• 1 fully baked 9-inch pie crust (store-bought or homemade)
  Make sure it’s blind-baked and cooled before adding the filling. A flaky or shortbread-style crust both work well. I usually go with an all-butter crust for a crisp bite.

For the Whipped Cream Topping

• 1 cup heavy whipping cream
  Freshly whipped cream elevates the whole dessert. It cuts the richness and adds lightness to each bite.
• 2 tablespoons granulated sugar
  Just a touch of sweetness. You can adjust this to taste or use powdered sugar for a smoother finish.
• 1 teaspoon vanilla extract (optional)
  Adds subtle aroma and flavor—especially nice if you’re making the topping in advance.

How to Make Creamy Homemade Butterscotch Pie

Step-by-Step Instructions

This is the part where everything starts to come together. We’ll take it slow so the sugar caramelizes gently, the custard thickens without curdling, and the final texture turns out silky-smooth.

1. Prepare the Pie Crust

If you’re using a store-bought crust, bake it according to package directions and let it cool completely. If making your own:

1. Roll the dough into a 12-inch circle and fit it into a 9-inch pie dish.
2. Prick the bottom and sides with a fork to prevent bubbling.
3. Line with parchment paper and fill with pie weights or dry beans.
4. Bake at 375°F (190°C) for 15–20 minutes, then remove weights and bake for 5–10 minutes more until golden. Cool completely.

2. Make the Butterscotch Base

This step builds the deep, classic flavor.

1. In a medium saucepan over medium heat, melt the butter.
2. Add the brown sugar and salt, and cook while stirring constantly for 3–4 minutes, until the sugar fully dissolves and the mixture is bubbling and smooth.
3. Reduce heat slightly and whisk in the flour, stirring until fully incorporated. The mixture will look thick like a paste. Keep whisking for 1 more minute.

3. Build the Custard

The custard is where the texture is created—smooth and creamy, never grainy.

1. Slowly pour in the milk, whisking constantly to avoid lumps.
2. Once all the milk is added, continue whisking and raise the heat to medium. Cook the mixture for about 5–7 minutes until it begins to thicken slightly—it should coat the back of a spoon.

4. Temper the Egg Yolks

Tempering prevents the eggs from scrambling.

1. In a medium bowl, lightly whisk the egg yolks.
2. Slowly pour in about ½ cup of the hot milk mixture, whisking constantly. This warms the yolks gently.
3. Slowly whisk the tempered yolks back into the saucepan with the rest of the filling.

5. Cook Until Thick

Now it becomes a full custard.

1. Return the saucepan to medium heat and whisk constantly for another 4–6 minutes, or until the custard is thickened and starts to bubble.
2. Once you see one or two slow bubbles, cook for 1 more minute, then remove from heat.

6. Add Vanilla and Strain (Optional)

1. Off the heat, stir in the vanilla extract.
2. For a perfectly smooth finish, strain the filling through a mesh sieve into a clean bowl.

7. Fill and Chill the Pie

1. Pour the warm filling into the cooled pie crust and smooth the top with a spatula.
2. Press a piece of plastic wrap directly onto the surface (prevents a skin from forming).
3. Chill in the refrigerator for at least 4 hours, or overnight for best results.

8. Make the Whipped Cream

Right before serving (or up to 2 hours in advance):

1. In a cold mixing bowl, whip the heavy cream on medium-high speed until soft peaks form.
2. Add the sugar and vanilla and whip to medium-firm peaks.

9. Top and Serve

1. Remove the pie from the fridge and peel off the plastic wrap.
2. Top with whipped cream or pipe decorative swirls if you prefer.
3. Optional: Garnish with a few butterscotch chips or a drizzle of caramel sauce for a simple finish.

Variations & Serving Ideas

• Salted Butterscotch: Add a pinch of flaky sea salt over the whipped cream for a salty-sweet finish.
• Chocolate Crust Twist: Use an Oreo or chocolate cookie crust for a rich contrast.
• Bourbon Kick: Add 1 tablespoon of bourbon to the custard after cooking for a grown-up variation.
• Mini Pies: Use mini tart shells for individual servings—perfect for parties.

Tips & Tricks for Success

• Low and Slow is Key: Rushing the custard on high heat can cause curdling. Keep it moderate and whisk constantly.
• Use Whole Milk: Avoid low-fat or skim—it will affect the creaminess and final set.
• Strain for Smoothness: If you’re serving guests, don’t skip the straining step.
• Chill Time Matters: Let the pie chill fully to slice cleanly. Warm or semi-set pie will be too soft.

Nutrition

Here’s a general estimate per slice (based on 8 servings and including whipped cream topping):

Nutrient	Amount (per slice)
Calories	375–400 kcal
Fat	22g
Saturated Fat	13g
Unsaturated Fat	7g
Trans Fat	0g
Carbohydrates	40g
Sugar	25g
Fiber	<1g
Protein	5g
Sodium	180mg
Cholesterol	120mg

Note: Nutritional values vary depending on crust choice and whipped topping quantity.

FAQs

Can I make this pie ahead of time?

Yes. In fact, it’s better that way. Chill overnight for best results. You can also make the whipped topping a few hours in advance.

Can I freeze butterscotch pie?

The custard texture can change after freezing, so it’s best served fresh. However, the filling alone (without whipped cream) can be frozen if well-wrapped.

Why did my filling turn grainy?

Graininess can happen if the sugar wasn’t fully dissolved or if the custard was overheated. Be patient and whisk constantly on medium heat.

Can I use cornstarch instead of flour?

You can, but it will change the texture slightly—flour gives a creamier, old-fashioned feel. If substituting, use about 3 tablespoons of cornstarch.

Conclusion

This Creamy Homemade Butterscotch Pie is everything a classic dessert should be—simple, comforting, and deeply flavorful. It’s a pie that invites you to slow down, stir gently, and savor each silky bite. I’ve made it for birthdays, quiet weekends, and once, just because a friend needed a little something sweet. It never disappoints.

Whether you’re a butterscotch lover or just exploring old-fashioned pies, this one is a keeper. Serve it with strong coffee or a drizzle of caramel if you’re feeling fancy.