CLASSIC BUTTERSCOTCH PIE is the most decadent dessert you’ll have on your holiday table. This pie is so rich and amazing everyone will be asking for the recipe. Perfect for easy Thanksgiving and Christmas baking!
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 table. This pie is simple to make, loaded with fresh whipped cream, and features a store bought crust. What’s not to love?!
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 ours 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 needing to make another pie!
I know everything 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.
CLASSIC BUTTERSCOTCH PIE is the most decadent dessert you'll have on your holiday table. This pie is so rich and amazing everyone will be asking for the recipe. Perfect for easy Thanksgiving and Christmas baking!
Inspired and adapted from Midwest Living True Butterscotch Pie
30 minPrep Time
2 hrCook Time
2 hr, 30 Total Time
- Baked & cooled single piecrust, store bought or homemade
- 1¼ cups packed dark brown sugar, divided
- ¼ cup unsalted butter
- ¼ teaspoon kosher salt
- 1/3 cup all-purpose flour
- 1 teaspoon cornstarch
- 2 cups whipping cream
- 3 large egg yolks
- 3 tablespoons unsalted butter, cut up
- 1 teaspoon vanilla
- 2 cups whipping cream
- 2 tablespoons confectioner’s (powdered) sugar
- ½ teaspoon vanilla extract
- 1 cup chopped honey roasted pecans
- 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.
- 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.
- Remove plastic wrap from pie and top with the whipped cream topping.
- Sprinkle pecans on top. Serve immediately.