Butterscotch Pie is the kind of old fashioned dessert that tastes like it came straight from a grandmother’s recipe box.
A silky brown sugar custard sets inside a flaky baked crust, then gets crowned with a cloud of toasted meringue.
This Butterscotch Pie recipe uses simple pantry staples, but the flavor is anything but plain.
It’s deep, buttery, and just sweet enough, with that unmistakable caramelized brown sugar taste that separates real butterscotch from anything artificial.
If you have made my Chocolate Cream Pie Recipe before, this one follows a similar method, just with a completely different flavor profile.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 45 minutes |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
You might also enjoy: Lemon Meringue Pie Recipe
Why You’ll Love This Butterscotch Pie Recipe
This pie brings together a caramelized brown sugar filling and a light, toasted meringue in one gorgeous slice.
It tastes like a special occasion dessert, but it only takes a handful of ingredients you probably already have.
It is also a wonderful make ahead option since the pie needs to chill before serving anyway. That means less stress on the day of your gathering.
- Rich, old fashioned brown sugar flavor that tastes nothing like store bought butterscotch pudding
- Made with simple pantry ingredients, no specialty candy or hard to find items
- A flaky, buttery crust that holds up beautifully under the creamy filling
- Fluffy toasted meringue topping that adds texture and a little drama to the presentation
- Perfect make ahead dessert for holidays, potlucks, and Sunday dinners
This pairs beautifully with my Butterscotch Pudding Recipe if you love this flavor and want another way to enjoy it.
Ingredients
Every ingredient here plays an important role in building that classic butterscotch flavor and silky texture.
Nothing fancy is required, just a few pantry staples and good quality basics.
- 1 baked 9 inch pie crust, homemade or store bought
- 1 1/2 cups packed light brown sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, room temperature (whites reserved for the meringue)
- 4 tablespoons unsalted butter, cut into pieces
- 2 teaspoons pure vanilla extract, divided
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Read Also: Flaky Pie Crust Recipe
Kitchen Equipment Needed
Having the right tools on hand makes this recipe go much more smoothly, especially when it comes to cooking the custard evenly and whipping a stable meringue.
- 9 inch glass pie dish
- Heavy bottom saucepan
- Hand mixer or stand mixer
- Fine mesh strainer
- Mixing bowls
- Whisk
- Rubber spatula
- Plastic wrap
I use my homemade Butter Pie Crust Recipe for this one, since the flaky, buttery layers hold up so well against the creamy filling.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this pie, and I think they genuinely make the process easier and the results better.
1. Heavy Bottom Stainless Steel Saucepan
A heavy bottom saucepan distributes heat evenly, which matters a lot when you are cooking a custard that can scorch or curdle if the heat is uneven.
This is the single most important tool for getting a smooth, lump free butterscotch filling.
2. Kitchen Torch
While you can absolutely brown meringue in the oven, a kitchen torch gives you total control and those beautiful toasted peaks in seconds.
It is a small investment that makes a big visual difference on the finished pie.
3. Glass Pie Dish
A glass pie dish lets you see the bottom crust as it bakes, so you know exactly when it has turned golden brown instead of guessing.
It also transitions easily from oven to refrigerator, which this recipe requires.
4. Stand Mixer
Whipping egg whites into a stable, glossy meringue is much easier with a stand mixer, since it frees up your hands and whips more consistently than a hand mixer.
If you make meringue pies often, this is worth the counter space.
I originally started using these tools while working through my Coconut Cream Pie Recipe, and they have become staples in my kitchen ever since.
Step-by-Step Instructions: How to Make Butterscotch Pie
Follow these steps closely, especially during the custard cooking stage, and you will end up with a smooth, sliceable filling every time.
1. Blind Bake the Pie Crust
- Preheat your oven to 375 degrees Fahrenheit.
- Roll out your pie dough and fit it into a 9 inch pie dish, crimping the edges however you like.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment and bake for another 8 to 10 minutes, until the crust is golden brown all over.
- Set the baked crust aside to cool completely while you make the filling.
2. Combine the Dry Ingredients
- In a heavy bottom saucepan set off the heat, whisk together the brown sugar, cornstarch, and salt until no lumps remain.
- This step is important because whisking the dry ingredients together first helps prevent the cornstarch from clumping once the liquid is added.
3. Cook the Butterscotch Base
- Slowly whisk the whole milk into the brown sugar mixture until fully combined.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and bubble, about 8 to 10 minutes.
- Do not walk away during this step, since the mixture can scorch on the bottom if left unattended.
4. Temper and Add the Egg Yolks
- In a separate bowl, whisk the egg yolks lightly.
- Slowly pour about half a cup of the hot milk mixture into the egg yolks while whisking constantly, to temper them and prevent scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining hot filling, whisking constantly.
- Continue cooking over medium heat for 2 to 3 more minutes, until the filling is thick enough to coat the back of a spoon.
5. Finish the Filling
- Remove the saucepan from the heat and stir in the butter pieces and 2 teaspoons of vanilla extract until the butter is fully melted and incorporated.
- For the smoothest texture, pour the filling through a fine mesh strainer directly into the baked pie crust.
- Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming, then set aside while you make the meringue.
6. Make and Add the Meringue
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition.
- Continue beating until the meringue is glossy and holds stiff peaks, then remove the plastic wrap from the pie.
- Spread the meringue over the warm filling, making sure it touches the crust all the way around to help prevent shrinking and weeping.
7. Bake, Chill, and Serve
- Bake the pie at 350 degrees Fahrenheit for 10 to 12 minutes, until the meringue peaks are golden brown, or use a kitchen torch to brown the meringue instead.
- Let the pie cool on the counter for 1 hour, then refrigerate for at least 4 hours, or until fully set, before slicing.
- Slice with a warm, clean knife for the neatest presentation.
For a lighter option, try: French Silk Pie Recipe
Tips for The Best Butterscotch Pie
A few small details make a big difference between an average butterscotch pie and a truly great one.
Keep these tips in mind as you work through the recipe.
- Whisk constantly while the custard cooks to prevent scorching on the bottom of the pan
- Temper the egg yolks slowly, since adding them too quickly can cause them to scramble
- Use room temperature egg whites for a taller, more stable meringue
- Spread the meringue while the filling is still warm so it seals to the crust and does not weep later
- Let the pie chill fully before slicing, since a warm filling will not hold its shape
I picked up several of these techniques while developing my Chocolate Chess Pie Recipe, which also relies on careful custard cooking.
Serving Suggestions
Butterscotch Pie is rich enough to stand on its own, but a few simple additions can round out the presentation.
It also pairs nicely with coffee or a scoop of something cold on the side.
- A dollop of freshly whipped cream on each slice
- A light dusting of sea salt for a sweet and salty contrast
- A drizzle of warm caramel sauce over the top
- A scoop of vanilla ice cream alongside a warm slice
- A cup of hot coffee or spiced tea to balance the sweetness
Another favorite in my house: Banana Cream Pie
Variations of Butterscotch Pie
Once you have the base recipe down, there is plenty of room to make this pie your own.
Here are a few variations worth trying.
- Swap the meringue for freshly whipped cream if you prefer a no bake style topping
- Add a layer of sliced bananas between the crust and filling for a butterscotch banana pie
- Use a graham cracker or shortbread crust instead of traditional pastry
- Stir a tablespoon of bourbon into the filling for a deeper, boozy flavor
- Top with toasted pecans for extra crunch and a nutty contrast
This technique of swapping crusts is something I also explore in my Chocolate Peanut Butter Pie Recipe, if you want more crust inspiration.
Storage and Reheating
Because this pie contains eggs and dairy, proper storage matters both for food safety and texture.
Here is how to keep it fresh.
- Store the pie loosely covered in the refrigerator for up to 4 days
- Keep it away from strong smelling foods, since custard fillings can absorb odors
- This pie is not recommended for freezing, since the meringue and custard both change texture once thawed
- Serve chilled or let sit at room temperature for 10 minutes before serving for the best texture
- Avoid reheating, since this pie is meant to be enjoyed cold
Read Also: Mississippi Mud Pie Recipe
Nutritional Facts
Here is an approximate breakdown per slice, based on 8 servings per pie.
Actual values will vary depending on the exact ingredients and brands used.
| Nutritional Facts (Per Slice) | |
|---|---|
| Calories | 365 |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 135mg |
| Sodium | 210mg |
| Total Carbohydrates | 52g |
| Sugars | 39g |
| Protein | 6g |
This pairs well with lighter desserts too, like my Cheesecake Pie Recipe, if you are planning a dessert table with a range of options.
Health Benefits of Key Ingredients
While this is very much a treat, a few of the core ingredients do offer some nutritional value worth mentioning.
It is all about balance and enjoying dessert mindfully.
- Eggs provide protein and important nutrients like choline and vitamin D
- Whole milk contributes calcium and vitamin D to support bone health
- Butter, in moderation, supplies fat soluble vitamins like vitamin A
- Vanilla extract contains trace antioxidants that come from the vanilla bean
For a slightly different flavor built on similar nutritional basics, check out my Peanut Butter Pie Recipe.
FAQs About Butterscotch Pie
1. What is the difference between butterscotch and caramel?
Butterscotch is made with brown sugar and butter, while caramel is made with white sugar cooked until it browns.
This gives butterscotch a deeper, more molasses like flavor compared to the cleaner sweetness of caramel.
2. Why did my filling turn out lumpy?
Lumpy filling usually means the cornstarch was not fully whisked into the sugar before the milk was added, or the egg yolks were tempered too quickly.
Straining the finished filling through a fine mesh strainer can help smooth out small lumps before it goes into the crust.
3. Can I make this pie ahead of time?
Yes, this pie actually needs several hours to chill and set, which makes it a great make ahead dessert.
You can prepare it up to a day in advance and keep it covered in the refrigerator until you are ready to serve.
4. Why is my meringue weeping or shrinking?
Weeping usually happens when the meringue is spread over a filling that has cooled too much, so it does not seal properly to the crust.
Always spread your meringue while the filling is still warm and make sure it touches the crust on all sides.
5. Can I use a store bought crust for this recipe?
Absolutely, a store bought pre baked pie crust works perfectly fine if you are short on time.
Just make sure it is fully baked and cooled before you pour in the warm butterscotch filling.
I answered similar questions in my Reeses Peanut Butter Pie Recipe, if you run into any other cream pie troubleshooting.
Butterscotch Pie
Ingredients
- 1 baked 9-inch pie crust homemade or store bought
- 1 1/2 cups light brown sugar packed
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks room temperature, whites reserved for meringue
- 4 tablespoons unsalted butter cut into pieces
- 2 teaspoons pure vanilla extract divided
- 4 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Equipment
- 9-inch glass pie dish
- Heavy-bottom saucepan Distributes heat evenly to prevent scorching
- Hand mixer or stand mixer Stand mixer recommended for whipping meringue
- Fine-mesh strainer For straining filling to ensure smooth texture
- Mixing bowls
- Whisk
- Rubber spatula
- Plastic wrap To prevent skin from forming on filling
- Kitchen torch Optional, for browning meringue
- Parchment paper For blind baking the crust
- pie weights or dried beans For blind baking the crust
Method
- Preheat oven to 375°F. Roll pie dough into a 9-inch pie dish and crimp edges. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for 8-10 more minutes until golden brown. Cool completely.
- In a heavy bottom saucepan off the heat, whisk together brown sugar, cornstarch, and salt until no lumps remain.
- Slowly whisk in whole milk until fully combined. Place over medium heat and cook, whisking constantly, for 8-10 minutes until mixture thickens and bubbles. Do not walk away.
- In a separate bowl, whisk egg yolks lightly. Slowly pour about 1/2 cup of hot milk mixture into the yolks while whisking constantly to temper. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Cook 2-3 minutes until thick enough to coat the back of a spoon.
- Remove from heat and stir in butter and 1 teaspoon of vanilla until melted and incorporated. Pour filling through a fine mesh strainer into the baked crust. Press plastic wrap directly onto the surface to prevent a skin from forming.
- In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating well after each addition. Continue beating until meringue is glossy and holds stiff peaks.
- Remove plastic wrap from pie. Spread meringue over the warm filling, ensuring it touches the crust all the way around to prevent shrinking and weeping.
- Bake at 350°F for 10-12 minutes until meringue peaks are golden brown, or use a kitchen torch to brown the meringue. Cool on the counter for 1 hour, then refrigerate for at least 4 hours until fully set before slicing.
Nutrition
Notes
- Whisk constantly while the custard cooks to prevent scorching on the bottom of the pan.
- Temper the egg yolks slowly by adding the hot mixture gradually while whisking vigorously to prevent scrambling.
- Use room temperature egg whites for a taller, more stable meringue that holds its peaks better.
- Spread the meringue while the filling is still warm so it seals to the crust and does not weep later.
- Let the pie chill fully for at least 4 hours before slicing, as a warm filling will not hold its shape.
- Store the pie loosely covered in the refrigerator for up to 4 days.
- This pie is not recommended for freezing, as the meringue and custard both change texture once thawed.
- For a no-bake topping, swap the meringue for freshly whipped cream.
- Add a tablespoon of bourbon to the filling for a deeper, boozy flavor variation.
- Use a warm, clean knife for the neatest presentation when slicing.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Butterscotch Pie is one of those desserts that feels nostalgic from the very first bite.
It is rich, comforting, and a little bit old fashioned in the very best way.
I hope this recipe brings a little of that grandmother’s kitchen warmth to your own table.
Give it a try this week, and let me know in the comments how your pie turned out.
Recommended:
- Lemon Cream Pie Recipe
- Chocolate Mousse Pie Recipe
- Chocolate Pudding Pie Recipe
- No Bake Chocolate Pie Recipe
- Southern Pecan Pie Recipe
