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Rustic butterscotch pie with a smooth golden filling and a swirl of whipped cream on top, set on a wooden farmhouse table with cozy lighting.
Jana Rae

Easy Butterscotch Pie

This easy butterscotch pie is rich, creamy, and full of old-fashioned flavor. Made with brown sugar, butter, and milk, it’s a simple homemade dessert that tastes like Grandma’s kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 9-inch baked pie shell (store-bought or homemade)
  • 1 cup brown sugar light or dark, packed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 3 egg yolks lightly beaten (save whites for meringue if desired)
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Whipped cream or meringue for topping (optional)

Method
 

  1. Make the filling base: In a medium saucepan, whisk together brown sugar, flour, and salt. Slowly whisk in the milk until smooth.
  2. Cook: Set over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 8–10 minutes).
  3. 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.
  4. Finish the pudding: Remove from heat. Stir in butter and vanilla until smooth and silky.
  5. Assemble the pie: Pour the hot butterscotch filling into the baked pie shell. Smooth the top.
  6. Chill: Refrigerate 3–4 hours, or until fully set.
  7. 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.