Butterscotch Pie is the most decadent dessert you’ll have on your holiday table. This Butterscotch Pie Recipe is so rich and amazing everyone will be asking for the recipe. It’s just like your Grandma’s Butterscotch Pie from years ago. This classic pie is perfect for easy holiday baking, especially perfect for Thanksgiving, Christmas, and Easter!
Butterscotch Pie
This butterscotch pie recipe is so nostalgic. Make this classic pie for any holiday, or just because (I don’t need a reason). It’s one of the best desserts!
Growing up, my Grandma always had butterscotch candies on hand for every visit. I knew where to find them, and I loved them. As an adult, I haven’t tasted one in years, but I still know it’s one of my very favorite flavors. Transforming a delicious and comforting butterscotch candy into a Classic Butterscotch Pie seems like the right thing to do, and the result is a delicious, creamy, rich, FABULOUS pie just begging to be on your Thanksgiving, Christmas, or Easter table.
This Butterscotch Pie is simple to make, loaded with fresh whipped cream, and features a store bought crust. What’s not to love?!
Homemade Butterscotch Pie Recipe
If tasting this pie doesn’t immediately make you feel at home, I’d be shocked. A little goes a long way, because it is RICH, but that’s how I like it. It’s the perfect sweet treat to end any family meal, especially around the holidays.
We topped our butterscotch pie with toasted pecans, and it added just the right amount of crunch and balanced the sweetness of the butterscotch. Just looking at these pictures has me wanting to make another pie!
What kind of pie crust should I use for this recipe?
I started with a store bought pie crust for this recipe, but you can use pre-made or make it yourself. I have this easy pie crust recipe that I like to use for any pie (when I’m feeling like an overachiever).
How long does Butterscotch Pie last in the refrigerator?
This pie should be great for 3-5 days in the fridge when properly stored. (But I know it won’t last that long because you’ll eat it all IMMEDIATELY.)
How thick should Butterscotch Pie be?
You want the filling of this pie to be pretty firm, like a thick custard pudding. It should hold its form when cut.
What does Butterscotch taste like?
Butterscotch tastes a lot like toffee. That’s because toffee is actually butterscotch, but cooked longer. It also tastes a lot like caramel. The main difference between caramel and butterscotch is that butterscotch has a brown sugar base, while caramel has a white sugar base.
A Great Holiday Pie
I know every Thanksgiving needs a pumpkin pie, but I’d argue this Classic Butterscotch Pie is the ultimate companion. I’ll take a slice of both please! SO DARN GOOD. It’s not just for holidays, although it’s a great pie for celebrating. It’s also an amazing pie to take to bake sales, summer BBQ’s, or a regular Tuesday night if you end up loving it as much as we do.
This is one of our best Thanksgiving pie recipes, so we almost always make one for the dessert table. It never fails!
If you need more pies, try these favorites:
As I’m learning to cook, baking is still something I struggle with. Every time I learn a new amazing dessert recipe, I feel that much more confident. This Classic Butterscotch Pie has me patting myself on the back left and right. It’s just so darn good and…classic. Butterscotch Pie for the ultimate sweet treat win! Make this as your Thanksgiving Pie, or make it for any occasion.
Watch the Video and See the recipe card below for full details on how to make Butterscotch Pie. Enjoy!
Be sure to try some of these other favorite dessert recipes:
Butterscotch Pie Recipe
Ingredients
- 1 pie crust store bought or homemade; baked and cooled
For the pie filling:
- 1¼ cups dark brown sugar packed, divided
- ¼ cup unsalted butter
- ¼ teaspoon kosher salt
- 1/3 cup all-purpose flour
- 1 teaspoon cornstarch
- 2 cups whipping cream
- 3 egg yolks
- 3 tablespoons unsalted butter cut up
- 1 teaspoon vanilla
For the Whipped Cream Topping:
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- !Garnish:
- 1 cup chopped honey roasted pecans optional
Instructions
For the pie filling:
- In a medium saucepan, combine ½ cup brown sugar and ¼ cup butter. Cook over low heat until butter melts and mixture is smooth. Stir continuously. Remove from heat.
- Combine the remaining ¾ cup brown sugar, flour and cornstarch in a small bowl and mix well.
- Add the flour mixture to the butter mixture – stir until incorporated. Whisk while adding 2 cups whipping cream. Return saucepan to medium heat and stir or whisk until thickened and bubbly.
- Reduce heat to low, and cook 2 minutes more while stirring. Remove mixture from heat.
- In a small bowl, lightly beat the egg yolks. Very slowly, and while quickly whisking, incorporate 1 cup of the hot filling into the egg yolks. Add the yolk mixture to the brown sugar/butter mixture in the saucepan.
- Turn heat to medium, stir constantly and bring the mixture to a gentle boil. Once the mixture comes to a boil, reduce heat to low and cook for 2 more minutes. Remove from heat and stir in 3 tablespoons butter and 1 teaspoon vanilla. Cool to touch then pour the butterscotch filling into the baked, cooled pie shell. Cover the pie with plastic wrap. Refrigerate at least 2 hours or overnight before serving.
For the Whipped Cream Topping:
- In a large mixing bowl, beat 2 cups whipping cream, 2 tablespoons powdered sugar and ½ teaspoon vanilla extract, with an electric mixer, until soft peaks form.
To Serve:
- Remove plastic wrap from pie and top with the whipped cream topping.
- Sprinkle pecans on top. Serve immediately.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
I wanted to love this but it never really firmed up. Also, mine is darker and more like a soft fudge. I followed the recipe to the letter.
I’m sorry this recipe didn’t work out for you, Joy! This recipe is intended to be soft, not hard set!
So my mixture was great until the last step adding butter and vanilla! What can I do will it settle in a couple hours?
It should thicken as it cools!
This is my favorite butterscotch pie recipe. The consistency and flavor are spot on. I will make this pie often.
Thanks, George! I’m glad you love it so much!
I just finished making the filling – the consistency seemed perfect when I removed it from heat after boiling. Once I added the butter and vanilla, the consistency changed to a lumpy oily mixture. Is that supposed to happen?
I’m so sorry that happened! No it shouldn’t separate…it should still be smooth. This article might help to potentially save it: https://www.thespruce.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
Ugh I hope this didn’t ruin your Thanksgiving! Hope its a happy holiday regardless. So sorry I can’t be of more help.
wITH the meringue on top of the pie can’t you bake it in the oven?
Hey Abigail, we just used whipped cream on top when serving. Some people do meringue but we preferred just whipped cream. Hope that helps!