Classic Butterscotch Pie

This classic Butterscotch Pie Recipe features sweet butterscotch filling piled high with fluffy whipped cream! This no-bake pie recipe is ideal for holidays like Thanksgiving, Christmas, or any other special occasion when you need something timeless and delicious.

What’s in this Butterscotch Pie Recipe

If you do any baking, you might just have everything you need to make this classic holiday pie in your kitchen right now!

• Pie Crust: It can be store-bought or homemade. Just make sure it’s baked and cooled completely before adding the butterscotch filling.
• Dark Brown Sugar: You can always make your own by combining 1 cup of granulated white sugar with 1 TBSP (or more) of molasses. Make more or less as needed.
• Unsalted Butter: This is needed to achieve the signature smooth, buttery consistency and flavor.
• Kosher Salt: Just a pinch is needed to help enhance the other flavors.
• All-Purpose Flour: This is used to help stabilize the egg yolks.
• Cornstarch: You’ll need this to thicken the pie filling.
• Whipping Cream: This is used both in the pie filling and for the whipped topping. Don’t substitute it with anything else!
• Egg Yolks: Make sure it’s just the yolks! You don’t need the whites.
• Vanilla Extract: You can use homemade or store-bought vanilla extract.
• Powdered Sugar: You’ll need this to make the sweetest, fluffiest whipped cream.

PRO TIP: We topped our butterscotch pie with toasted pecans, and it added just the right amount of crunch and balanced the sweetness of the butterscotch.

How should I top butterscotch pie?

Homemade whipped cream made with just heavy cream, powdered sugar and vanilla extract makes the best topping! I also like to toss on some toasted pecans, but those are optional.

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How to Store

In an airtight container in the fridge, butterscotch pie will stay fresh for about 3-5 days.

Serving Suggestions

This is a great dessert recipe to serve on holidays like Christmas and Thanksgiving!

More Easy Pie Recipes We Love

• Homemade Apple Pie
• Shoofly Pie
• Sweet Potato Pie
• Pumpkin Pie
• Caramel Pie
• Peanut Butter Pie

Recipe Card

Butterscotch Pie Recipe

4.25 from 37 votes

Prep: 30 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 30 minutes mins

Servings: 10

Author: Becky Hardin

Print Rate Pin

Butterscotch Pie is the most decadent dessert you'll have on your holiday table. It's just like your Grandma's recipe from years ago. This classic pie is perfect for easy holiday baking, especially perfect for Thanksgiving, Christmas, and Easter!

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Ingredients 

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• ▢ 1 pie crust store bought or homemade; baked and cooled

For the pie filling:

• ▢ 1¼ cups dark brown sugar packed, divided
• ▢ ¼ cup unsalted butter
• ▢ ¼ teaspoon kosher salt
• ▢ 1/3 cup all-purpose flour
• ▢ 1 teaspoon cornstarch
• ▢ 2 cups whipping cream
• ▢ 3 egg yolks
• ▢ 3 tablespoons unsalted butter cut up
• ▢ 1 teaspoon vanilla

For the Whipped Cream Topping:

• ▢ 2 cups whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ !Garnish:
• ▢ 1 cup chopped honey roasted pecans optional

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Instructions 

For the pie filling:

• In a medium saucepan, combine ½ cup brown sugar and ¼ cup butter. Cook over low heat until butter melts and mixture is smooth. Stir continuously. Remove from heat.
• Combine the remaining ¾ cup brown sugar, flour and cornstarch in a small bowl and mix well.
• Add the flour mixture to the butter mixture – stir until incorporated. Whisk while adding 2 cups whipping cream. Return saucepan to medium heat and stir or whisk until thickened and bubbly.
• Reduce heat to low, and cook 2 minutes more while stirring. Remove mixture from heat.
• In a small bowl, lightly beat the egg yolks. Very slowly, and while quickly whisking, incorporate 1 cup of the hot filling into the egg yolks. Add the yolk mixture to the brown sugar/butter mixture in the saucepan.
• Turn heat to medium, stir constantly and bring the mixture to a gentle boil. Once the mixture comes to a boil, reduce heat to low and cook for 2 more minutes. Remove from heat and stir in 3 tablespoons butter and 1 teaspoon vanilla. Cool to touch then pour the butterscotch filling into the baked, cooled pie shell. Cover the pie with plastic wrap. Refrigerate at least 2 hours or overnight before serving.

For the Whipped Cream Topping:

• In a large mixing bowl, beat 2 cups whipping cream, 2 tablespoons powdered sugar and ½ teaspoon vanilla extract, with an electric mixer, until soft peaks form.

To Serve:

• Remove plastic wrap from pie and top with the whipped cream topping.
• Sprinkle pecans on top. Serve immediately.
• Enjoy!

Video

Calories: 622kcalCarbohydrates: 43gProtein: 4gFat: 49gSaturated Fat: 28gCholesterol: 210mgSodium: 175mgPotassium: 134mgSugar: 28gVitamin A: 1725IUVitamin C: 0.6mgCalcium: 97mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!