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Creamy Homemade Butterscotch Pie

5.0 from 57 votes

Butterscotch Pie, a delicious dessert made with simple ingredients for any occasion.

Butterscotch pie is a classic dessert that has been enjoyed for generations. This pie is known for its rich, creamy filling and buttery, caramel-like flavor. It is a favorite pie recipes among many dessert lovers and is often served at holidays and special occasions.

The origins of butterscotch pie are unclear, but it is believed to have originated in the United States in the early 1900s. The pie typically consists of a buttery pie crust filled with a mixture of brown sugar, butter, cream, and eggs. The filling is then baked until it is set and topped with whipped cream or meringue.

This homemade butterscotch pie recipe is so easy to make and a great make-ahead dessert. Whether you are looking for a dessert to serve at a family gathering or simply want to enjoy a sweet treat, butterscotch pie is sure to satisfy your cravings.

I absolutely love butterscotch pie! It’s a classic dessert that’s perfect for any occasion. In this section, I will share my favorite butterscotch pie recipe that is easy to make and delicious.


  • Pie crust – First and foremost, you’ll need a pie crust to hold your butterscotch custard filling. You can use a store-bought 9 inch pre-baked pie shell or make your own homemade pie crust. Some popular options include a graham cracker crust or a baked pie crust made from scratch.
  • White and Brown sugar – Brown sugar (light or dark brown sugar) is especially important as it adds a deeper, more complex flavor to the pie.
  • Milk and cream are essential ingredients that help to create a rich and creamy texture in your butterscotch pie. Whole milk is typically used in most recipes, but you can also use heavy cream for an even richer flavor.
  • Butter – I used salted butter but you can use unsalted if you prefer
  • Cornstarch 
  • 3 large eggs, at room temperature, separated 
  • Vanilla extract -a splash of vanilla extract is the perfect finishing touch to any butterscotch pie. It adds a subtle sweetness and complements the other flavors in the filling perfectly.

How to Make Creamy Butterscotch Pie

Step 1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Step 2. Start by preparing the butterscotch pie filling. Combine the brown sugar, heavy cream, and butter in a medium saucepan over medium heat. Stir consistently until the mixture reaches a boil and begins to thicken and turn brown, which should take approximately 5-10 minutes. Remove the saucepan from the heat.

Step 3. Set aside 1 tablespoon of milk and gradually incorporate the remaining milk into the sugar mixture.

Step 4. In a separate small bowl, whisk together the cornstarch, egg yolks, vanilla extract, and the reserved 1 tablespoon of milk.

Step 5. Return the saucepan to the stove over medium-low heat and slowly add the egg mixture to the sugar mixture, stirring constantly.

Continue cooking until the mixture thickens, which usually takes about 5-10 minutes.

Step 6. Pour the thickened hot filling into your prebaked pie dough.

Step 7. Now, prepare the meringue by beating the egg whites with an electric mixer until they form stiff glossy peaks. Gradually add the granulated sugar while continuing to beat until the egg whites are stiff and hold their peaks.

Step 8. Spread the meringue evenly on top of the pie, ensuring it covers the entire filling and reaches the edges of the crust.

Step 9. Bake the pie in the preheated oven until the meringue turns light brown, which should take about 10 minutes.

Step 10. Allow the pie to cool slightly on a wire rack before serving.

That’s it! This butterscotch pie recipe is sure to be a hit with everyone who tries it. It’s easy to make, and the combination of the creamy filling and crunchy crust is simply irresistible.

Different Variations of Butterscotch Pudding Pie

Whipped Cream Topping – Of course, the classic way to top a butterscotch pie is with whipped cream. You can make your whipped cream by beating heavy cream, sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the pie filling and serve chilled.

Meringue Topping – Instead of topping the pie with whipped cream, you can add a fluffy meringue topping. To make the meringue, beat egg whites and cream of tartar until soft peaks form, then gradually add sugar until stiff peaks form. Spread the meringue over the pie filling and bake until golden brown.

Butterscotch Topping – For an extra burst of butterscotch flavor, you can drizzle butterscotch sauce over the pie. To make the sauce, melt butter in a saucepan, then stir in brown sugar, heavy cream, and salt. Cook until the mixture thickens, then remove from heat and stir in vanilla extract.

Different Crust – While a classic pie crust is delicious, you can switch it up by using a graham cracker crust, a chocolate cookie crust or even a spiced biscoff cookie crust. The sweetness of the crust will complement the butterscotch filling perfectly.

Sugar Pie – If you’re feeling adventurous, you can try making a sugar pie with butterscotch filling. Sugar pie is a traditional Quebecois dessert made with brown sugar, cream, and flour. Adding butterscotch filling to this pie will create a unique and decadent dessert.

Overall, there are many ways to make a delicious butterscotch pie. Whether you prefer a meringue or whipped cream topping, a different crust, or even a sugar pie, you can’t go wrong with this classic dessert.

Tips and Tricks for the Best Butterscotch Pie

When it comes to making a delicious butterscotch pie, there are a few tips and tricks that can help you achieve the perfect texture and flavor. Here are some of my go-to tips:

  • Use high-quality ingredients. The quality of your ingredients can make a big difference in the final result of your butterscotch pie. Use good quality butter, cream, and brown sugar for the best flavor and texture.
  • Prebake your pie crust. Prebaking your pie crust for 15 minutes before adding the filling can help ensure a crisp and flaky crust. Prick holes in the bottom of the crust with a fork to prevent it from puffing up during baking.
  • Use a double boiler for the filling. To prevent the filling from burning or sticking to the bottom of the pan, use a double boiler to cook the butterscotch filling. This will help ensure a smooth and creamy texture.

How to Store Butterscotch Pie

Cool to Room Temperature: Allow the butterscotch pie to cool to room temperature after baking. Do not attempt to store it while it’s still hot, as this can create condensation inside the storage container and make the pie soggy.

Once the pie has cooled, cover it securely to prevent it from drying out and absorbing unwanted odors from the refrigerator. You can use plastic wrap, aluminum foil, or a pie storage container. Ensure that the covering is airtight.

Refrigerate: Store the covered butterscotch pie in the refrigerator. Butterscotch pie is best when consumed within 3-4 days of making it. It’s best to keep it refrigerated to prolong its shelf life. The refrigerator helps to maintain the texture and prevent spoilage.

Avoid Topping Compression: If you’ve added a meringue topping, be cautious when covering the pie, so the meringue isn’t compressed, which can cause it to deflate or become sticky.

Freezing (Optional): If you want to store your butterscotch pie for a longer period, consider freezing it. Wrap the pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Label it with the date for reference. Frozen butterscotch pie can be stored for up to 2-3 months. To thaw, place it in the refrigerator overnight and serve it cold or at room temperature.

Creamy Butterscotch Pie Recipe

Creamy Butterscotch Pie Recipe

Recipe by Adore Foods
5.0 from 57 votes

This Butterscotch Silk Pie is a delicious, rich treat that uses ingredients you have on hand. This luscious pie is a layer of silky butterscotch filling topped with meringue. This is a great dessert to whip up for guests and is always a hit at the holidays.

Course: DessertCuisine: AmericanDifficulty: Easy


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  • 1 1 9-inch pie crust, prebaked

  • 1 cup 1 packed light brown sugar

  • 1/4 cup 1/4 granulated sugar

  • 4 tbsp 4 heavy cream

  • 3 tbsp 3 salted butter

  • 1 1/2 cups 1 1/2 milk, divided

  • 3 tbsp 3 cornstarch

  • 3 large 3 eggs, at room temperature, separated

  • 1/2 tsp 1/2 vanilla extract


  • Preheat your oven to 350 degrees.
  • In a medium saucepan over medium heat stir together the brown sugar, heavy cream and butter.
  • Cook until the mixture comes to a boil and starts to thicken and turn brown, about 5-10 minutes. Remove the pan from the heat.
  • Set aside 1 tablespoon of the milk and then slowly stir in the remaining milk to the sugar mixture.
  • In a bowl whisk together the cornstarch, egg yolks, vanilla and the reserved 1 tablespoon of milk.
  • Place the pot back on the stove on medium low and add the cornstarch mixture to the sugar mixture stirring constantly, until thick, about 5-10 minutes.
  • Pour the filling into your prebaked pie crust.
  • Next make your meringue by beating the egg whites with an electric mixer until they begin to set stiff. Slowly add the granulated sugar and continue beating until the whites are stiff and hold peaks.
  • Spread the meringue on top of the pie, making sure it covers the filling and goes to the edges of the crust.
  • Bake until light brown, about 10 minutes.
  • Cool slightly and serve!


  • You can skip the meringue and just top this whipped cream if you like.
  • Store leftovers in fridge for up to 3 days.

What My Readers are Saying about my Old fashioned Butterscotch Pie Recipe

“I made this for a dear friend. He said it reminded him of his grandmother’s butterscotch pie. It was easy to make and delicious. Thank you!” Lynn on Pinterest