Homemade Butterscotch Pie – A Classic, Creamy Dessert

Introduction

If you’ve been searching for a dessert that combines nostalgia, comfort, and elegance in one bite, Butterscotch Pie is the answer. With its silky custard filling, deep caramel-like flavor from brown sugar, and a buttery, flaky crust, this pie has been loved for generations. Unlike many complicated desserts, this one uses simple ingredients you probably already have in your kitchen.

The magic of this pie comes from the slow cooking of brown sugar and milk, which transforms into a creamy custard. Once poured into a golden pie shell and baked briefly, it creates a dessert that is smooth, rich, and unforgettable.

Whether you make it for Thanksgiving, a dinner party, or just a cozy family night, this pie never disappoints.

 Ingredients (9-inch Pie)

• 1 cup packed light brown sugar
• 4 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 cups milk (whole milk recommended for creaminess)
• 2 egg yolks, lightly beaten
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 (9-inch) baked pie crust (homemade or store-bought)

Step-by-Step Instructions

Step 1: Make the Base

1. In the top of a double boiler, combine brown sugar, cornstarch, salt, and milk.
2. Cook over simmering water, stirring constantly, until the mixture begins to thicken — this will take about 20 minutes. Slow cooking is key to developing the rich butterscotch flavor.

Step 2: Add the Egg Yolks

3. In a small bowl, lightly whisk the egg yolks.
4. Slowly add a few spoonfuls of the hot mixture into the yolks, whisking constantly (this is called tempering and prevents the eggs from scrambling).
5. Pour the yolks back into the saucepan and stir continuously.

Step 3: Thicken the Custard

6. Continue cooking and stirring until the custard is thick and smooth — about 5 to 7 minutes.

Step 4: Add Flavor

7. Remove from heat and stir in butter and vanilla extract. These will make the filling glossy and full of flavor.

Step 5: Assemble and Bake

8. Pour the hot filling into the pre-baked pie crust.
9. Place in a 400°F (200°C) oven for about 5 minutes, just until the top begins to brown slightly.

 Tips for Success

• Use dark brown sugar for a deeper, richer flavor.
• For an ultra-creamy texture, replace half the milk with heavy cream.
• Stir constantly to prevent lumps and ensure a smooth custard.
• Let the pie cool completely before slicing to help the filling set properly.

 Serving Ideas

• Top with fresh whipped cream for a light, airy contrast.
• Sprinkle with toasted pecans or chocolate shavings for extra flair.
• Drizzle with caramel sauce for an indulgent finish.
• Serve chilled in summer or slightly warm in winter.

 Storage & Make-Ahead Tips

• Refrigerate leftovers for up to 3 days, covered with plastic wrap.
• Do not freeze — the custard may separate.
• You can make the filling a day in advance, then assemble and bake when ready to serve.

 Why This Recipe Works

• Uses simple pantry ingredients.
• Creamy, rich, and not overly sweet.
• Perfect balance of comfort food and elegance.

This Butterscotch Pie is more than just dessert — it’s a classic recipe that brings comfort and joy with every bite. Whether you make it for family, friends, or yourself, it’s guaranteed to become a favorite.