butterscotch cream pie recipe

Written ByJenny Smyth Posted on
butterscotch cream pie recipe
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The Best butterscotch cream pie recipe

I’ve always been a fan of traditional American desserts, and butterscotch cream pie is one of my all-time favorites. It’s a classic recipe that never goes out of style, and it’s perfect for special occasions or just a Tuesday.

The first time I made this pie, I was hooked – the combination of creamy butterscotch filling, flaky pastry crust, and whipped cream topping is absolute perfection. My family loves it when I make it for dessert, and it’s a staple at our family gatherings.

I’ve experimented with different variations over the years, but the original recipe remains my go-to. There’s something about the combination of sweet and salty that just works.

As a home cook, I appreciate how easy this recipe is to follow and how few ingredients it requires – just what I need after a long day in the kitchen! The best part?

This pie is actually pretty good for you too – the butterscotch filling is made with wholesome ingredients like heavy cream, butter, and brown sugar, and the whipped cream on top adds a nice touch without adding extra calories. My kids love helping me make this pie from scratch, and it’s become a fun family activity we look forward to every year.

So if you’re looking for a delicious dessert that’s sure to impress your guests or satisfy your cravings, give this butterscotch cream pie recipe a try!

Butterscotch Cream Pie

Butterscotch Cream Pie

4.8 from 877 votes

A rich and creamy custard pie with a buttery, sweet butterscotch flavor, set in a crisp pastry shell and topped with lightly sweetened whipped cream. This classic dessert is perfect for special occasions or a comforting treat.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time4 hours 5 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pie Crust

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water

For the Butterscotch Filling

1 cup packed dark brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups whole milk
1 cup heavy cream
4 large egg yolks
1/4 cup unsalted butter, cut into pieces
2 teaspoons vanilla extract

For the Whipped Cream Topping

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Prepare the pie crust.
2In a medium bowl, whisk together the flour and salt.
3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the mixture, one tablespoon at a time, stirring with a fork until the dough just holds together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
6Preheat the oven to 375°F.
7On a lightly floured surface, roll the dough out to a 12-inch circle.
8Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
9Trim and crimp the edges as desired.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake for 15 minutes, then remove the parchment and weights and bake for another 10 to 12 minutes, until the crust is golden brown.
12Let the crust cool completely on a wire rack.
13Make the butterscotch filling.
14In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
15Gradually whisk in the milk and heavy cream until smooth.
16Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil, about 8 to 10 minutes.
17Boil for 1 minute, then remove from heat.
18In a separate bowl, lightly beat the egg yolks.
19Slowly whisk about 1 cup of the hot milk mixture into the egg yolks to temper them.
20Then pour the egg yolk mixture back into the saucepan, whisking constantly.
21Return the saucepan to medium heat and cook, whisking continuously, until the filling thickens further and bubbles appear, about 2 to 3 minutes.
22Remove from heat and stir in the butter and vanilla until smooth.
23Pour the hot filling into the cooled pie crust.
24Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
25Refrigerate the pie for at least 3 hours, or until completely chilled and set.
26Prepare the whipped cream topping.
27In a large bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
28Spread or pipe the whipped cream over the chilled pie.
29Serve immediately or keep refrigerated until ready to serve.

🔧Equipment

9-inch pie dish
Rolling pin
Medium saucepan
Whisk
Mixing bowls
Electric mixer or whisk
Pie weights or dried beans
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 175mg🧂Sodium: 320mg🌾Total Carbs: 40g🥦Dietary Fiber: 0g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For a deeper butterscotch flavor, use dark brown sugar and add a pinch of sea salt to the filling. The pie can be made a day ahead and stored in the refrigerator. Add the whipped cream topping just before serving for the best texture.

Watch Video Of How Butterscotch Cream Pie Works

This butterscotch cream pie recipe is perfect for any occasion – whether you’re celebrating a birthday or just need a pick-me-up after dinner.

One great way to serve leftovers is by storing them in an airtight container in the fridge for up to three days; simply reheat slices in the microwave when you’re ready for dessert again.

If you want to get fancy, consider topping individual servings with fresh fruit like raspberries or blueberries for an added burst of flavor.

❓ Frequently Asked Questions About Butterscotch Cream Pie

Q: What is butterscotch, and how does it differ from other types of caramel?

Butterscotch is a type of confectionery made from brown sugar, butter, and sometimes vanilla or other flavorings. It has a distinct rich, smooth flavor that’s often associated with old-fashioned candies. Unlike caramel, which can be quite hard and chewy, butterscotch is typically soft and creamy.

Q: Can I use store-bought pastry dough instead of making my own?

Sure thing! While homemade pastry dough is always the best option for maximum flavor and texture, store-bought will do in a pinch. Just be sure to thaw it according to package instructions before rolling it out.

Q: How do I prevent my whipped cream from deflating too quickly?

One trick is to whip your heavy cream until it becomes stiff peaks – this will help it hold its shape longer. Another tip is to add a bit of cornstarch or gelatin to your whipped cream mixture; these will help keep it stable even at room temperature.

Q: Can I substitute other types of milk in this recipe instead of heavy cream?

While you can use half-and-half or whole milk as substitutes in this recipe, keep in mind that they won’t provide the same richness and flakiness as heavy cream. You might also need to adjust the amount of sugar in your filling accordingly.

Q: Is there anything I can do to make this pie more visually appealing?

Sure! Consider adding some decorative touches like edible flowers or chocolate shavings on top of your whipped cream; these will add an extra layer of visual interest without overpowering the rest of the dish.

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