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–+ servings
an overhead shot of a pie with whipped cream topping

Old-Fashioned Butterscotch Pie

This old-fashioned butterscotch pie is a cream pie with a mellow, butterscotch flavor. Topped with fluffy meringue or whipped cream, it’s a vintage dessert that deserves a comeback. Perfect for holidays, family gatherings, or cozy weeknights, this homemade butterscotch pie recipe is easy to follow and delivers a nostalgic flavor that never goes out of style.
5 from 2 votes
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Cook Time 30 minutes
Cooling Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Servings 1 pie

Ingredients
  

Crust

Butterscotch Cream

  • 400 mL Whole Milk (1⅔ cups)
  • 200 mL Heavy Whipping Cream, divided (¾ cup + 1½ tbsp)
  • 1 cup Brown Sugar (100g)
  • 4 Egg Yolks
  • 1¼ tsp Vanilla Extract
  • ½ tsp Salt
  • 3 tbsp Cornstarch (24g)
  • 1 tbsp All-Purpose Flour
  • 5 tbsp Unsalted Butter, cubed

Whipped Cream

  • 1 cups Heavy Whipping Cream (355mL)
  • 4 tbsp Powdered Sugar, sifted
  • ½ tsp Vanilla Extract

Instructions
 

Prepare a Pie Crust

  • Before beginning to make this pie, prepare a fully-baked pie shell. Instructions can be found here. This pie also works with almost any other type of pie crusts of your choosing.

Make the Butterscotch

  • In a small pot on medium-low heat, melt the brown sugar and butter together. Whisk gently to combine.
  • In a microwave or on your stovetop, warm half of the heavy whipping cream (100mL) until it's hot to the touch or just before it starts boiling.
  • When the butter and brown sugar mixture is bubbling, slowly pour the heavy cream into the mixture, whisking continuously.
    a photo of butterscotch being whisked together on a stovetop
  • Continue cooking for about 1 minute, stirring continuously.
  • Remove the butterscotch from the heat and set aside.

Make the Butterscotch Cream Filling

  • In a large mixing bowl, whisk together the egg yolks, cornstarch, flour, salt, and remaining 100mL of heavy cream.
  • In a separate pot, heat the milk until it's just under a boil.
  • Pour the milk into the butterscotch from earlier and whisk to combine.
  • Temper the egg yolks by very slowly pouring the milk and butterscotch mixture into the egg yolk mixture while whisking continuously.
  • Pour the entire mixture back into a pot and place back over low heat.
  • Stir continuously with a whisk, wooden spoon, or rubber spatula, scraping the bottom of the pot until the mixture begins to thicken.
  • When the first few bubbles break the surface of the custard as it begins to boil, whisk vigorously for 60 seconds to ensure that the cornstarch cooks fully.
  • Strain the custard through a fine-mesh sieve directly into your prepared pie shell.
    an overhead shot of a butterscotch pie with no topping after the butterscotch custard has set
  • Press a piece of plastic wrap directly to the surface of the custard, and refrigerate for at least 3 hours, or until the filling has set.
    a photo of a butterscotch pie filled and ready to cool with plastic wrap over the top to prevent a skin from forming on the custard

Make the Whipped Cream

  • In a stand mixer fitted with a whisk attachment, whip heavy cream, powdered sugar, and vanilla together on high speed until you get your desired whipped cream consistency.*
  • Remove your cooled pie from the refrigerator and carefully peel the plastic wrap off of the top.
  • Spread the whipped cream over the top of your pie using the back of a spoon or an offset spatula.
    an overhead shot of a pie with whipped cream topping
  • Slice and serve!

Notes

* If your whipped cream gets overwhipped and it begins to look grainy, gently mix in more cream until it smooths back out.
Keyword butterscotch, butterscotch pie, buttersctoch custard, cream pie, vintage pie
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