There’s something deeply nostalgic about butterscotch pie — the kind you’d find cooling on a farmhouse windowsill after Sunday dinner. It’s smooth, buttery, and sweet without being fussy. The brown sugar gives it that signature caramel-like flavor, and the creamy custard texture feels like a hug in dessert form.
This Easy Butterscotch Pie is made from scratch but comes together in one saucepan — no complicated steps or store-bought pudding mix. It’s proof that old-fashioned desserts are timeless, and sometimes the simplest recipes really are the best.
Why You’ll Love This Pie
- Simple Ingredients: Pantry staples turn into something truly special.
- Comforting Flavor: The buttery brown sugar base gives it a warm, homemade taste.
- Make-Ahead Friendly: Chill it the day before serving for easy entertaining.
- Beautiful Presentation: Top with whipped cream or meringue for a classic pie-shop look.
Variations to Try
- Salted Butterscotch Pie: Add a sprinkle of sea salt before serving.
- Nutty Twist: Stir in 1/4 cup chopped pecans or walnuts for texture.
- Butterscotch Banana: Layer sliced bananas under the filling before chilling.
- Mini Pies: Divide filling into small tart shells for individual desserts.
FAQs
Q: Can I make this pie ahead of time?
Yes — it’s even better after chilling overnight. The flavors deepen and the texture firms perfectly.
Q: Can I use a graham cracker crust?
Absolutely! It adds a little crunch and a hint of caramel flavor.
Q: Can I use 2% milk?
Yes, though whole milk gives a richer texture. For best results, don’t use skim.
Q: How do I prevent lumps in the filling?
Whisk constantly and add the milk slowly to keep it smooth.
My Go-To Homemade Pie Crust
If you want to take this butterscotch pie from “good” to “grandma-level greatness,” I highly recommend using my Buttery Flaky Pie Crust (rather than a store-bought shell).
What you’ll love about it:
- Cold butter and gentle handling = flaky layers folks fight over
- Versatile enough for custard, cream, or fruit pies
- Foolproof tips so your crust doesn’t shrink or get tough
👉 Click here to see the full recipe: Buttery Flaky Pie Crust
If you use that crust under your butterscotch filling, you’ll get that beautifully tender, golden base that holds up to the silky custard without getting soggy. In other words: pie perfection.
Easy Butterscotch Pie
Ingredients
Method
- Make the filling base: In a medium saucepan, whisk together brown sugar, flour, and salt. Slowly whisk in the milk until smooth.
- Cook: Set over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 8–10 minutes).
- Temper the eggs: Slowly pour a small amount of the hot mixture into the egg yolks while whisking. Return yolks to the saucepan and cook another 2–3 minutes until thick and creamy.
- Finish the pudding: Remove from heat. Stir in butter and vanilla until smooth and silky.
- Assemble the pie: Pour the hot butterscotch filling into the baked pie shell. Smooth the top.
- Chill: Refrigerate 3–4 hours, or until fully set.
- Top & serve: Add whipped cream or meringue just before serving.
Notes
- Extra Rich: Swap half the milk for heavy cream for a richer custard.
- Classic Touch: A pinch of nutmeg or flaky salt on top adds a nostalgic flair.
- Meringue Option: Whip leftover egg whites with sugar, spread over the warm pie, and bake until golden.
- Storage: Keep covered in the refrigerator for up to 3 days.
