Description

If you’re craving a dessert that feels both nostalgic and luxurious, this Butterscotch Pie is the perfect choice. With its smooth, velvety custard filling made from rich brown sugar and butter, nestled in a buttery, flaky pie crust and topped with a swirl of whipped cream, it’s pure comfort on a plate. Whether you’re looking for quick dessert ideas, easy pie recipes, or elegant food ideas for a gathering, this sweet and silky pie delivers every time. The deep caramel notes, creamy texture, and satisfying sweetness make it an irresistible addition to any dessert table. Perfect for holidays, dinner parties, or a cozy weekend bake.

Ingredients

Scale

1 9-inch pre-baked pie crust (homemade or store-bought)
1 cup packed brown sugar (light or dark)
4 tablespoons unsalted butter
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
1 1/2 teaspoons vanilla extract
Whipped cream (for topping)

Instructions

In a medium saucepan, melt the butter over medium heat.
Add brown sugar and stir until dissolved and glossy, about 2–3 minutes.
Stir in cornstarch and salt, whisking until fully incorporated.
Slowly pour in the milk while whisking to prevent lumps.
In a separate bowl, whisk the egg yolks. Gradually add a bit of the warm mixture to the yolks, whisking to temper.
Pour the yolk mixture back into the saucepan and cook over medium heat, whisking constantly until thickened (about 5–7 minutes).
Remove from heat and stir in vanilla extract.
Pour the warm filling into the cooled pie crust and smooth the top.
Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or until set.
Top with whipped cream before serving.