1. Can I use a store-bought crust for butterscotch pie?

Yes! A store-bought crust works fine as long as you blind bake it properly. This step is essential to prevent a soggy bottom and ensure your butterscotch pie holds up when sliced.

2. Why shouldn’t I use a graham cracker or pretzel crust?

Although tasty, crumb crusts don’t provide the structural integrity needed for a soft custard like butterscotch pie. They tend to crumble when sliced, which makes for messy servings.

3. How far in advance can I make butterscotch pie?

You can prepare the entire butterscotch pie up to two days in advance . Store it covered in the fridge without the whipped topping. Add the topping right before serving for the freshest look and taste.

4. Can I freeze butterscotch pie?

Yes, but freeze it before adding whipped cream . Wrap the cooled pie tightly with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before topping and serving.

5. Can I make it without alcohol?

Definitely. Just substitute the alcohol (bourbon, scotch, or rum) with an extra teaspoon of vanilla extract . You’ll still get a deliciously rich and creamy butterscotch pie without the booze.

6. Is it possible to make this recipe gluten-free?

Yes. Simply use a gluten-free pie crust —either homemade or store-bought. The butterscotch filling itself is naturally gluten-free (just make sure your cornstarch is certified GF).

7. Can I use low-fat milk or non-dairy milk?

We don’t recommend it. Whole milk and heavy cream are essential for the custard to set properly. Skipping the full-fat dairy could result in a runny butterscotch pie.

8. How will I know when the custard is ready?

Your butterscotch filling is done when it reaches 195–200°F and large bubbles begin to break the surface. Use an instant-read thermometer for accuracy—don’t guess!

9. Can I use meringue instead of whipped cream?

Yes! For a dramatic twist on the classic butterscotch pie, top it with toasted meringue instead of whipped cream. Just be sure to stabilize the meringue properly (using cream of tartar or a cooked sugar base).

10. What can I do with the leftover egg whites?

You’ll have four egg whites left—perfect for making meringue cookies, macarons, or even an angel food cake. You can also freeze egg whites for up to 3 months for future use.

Butterscotch Pie Recipe: 9 Secrets to This Rich & Creamy Classic

Description

This homemade butterscotch pie features a rich, caramelized custard filling nestled in a buttery, flaky crust and topped with fluffy brown sugar whipped cream. It’s the perfect make-ahead dessert for holidays or special occasions.

Ingredients

Scale

For the Crust:

1 unbaked Flaky or All-Butter Pie Crust
1 large egg + 1 tbsp milk (for optional egg wash)

For the Butterscotch Filling:

¾ cup (150g) packed dark brown sugar
3 tbsp (24g) cornstarch
1¼ cups (300ml) whole milk, at room temp
4 large egg yolks, at room temp
⅓ cup (67g) granulated sugar
3 tbsp (45ml) water
1 cup (240ml) heavy cream, at room temp
2 tbsp (28g) unsalted butter, softened
½ tsp salt
1 tsp pure vanilla extract
1 tsp bourbon, scotch, or rum (optional; or use more vanilla)

For the Whipped Cream Topping:

1 cup (240ml) heavy cream, cold
2 tbsp (25g) dark brown sugar
½ tsp vanilla extract
Salted caramel sauce (optional, for topping)

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Instructions

Make and chill pie dough: Prepare your pie crust and refrigerate it for at least 2 hours.
Roll out and shape: Roll dough to 12″ circle, press into 9″ pie dish, crimp edges. Chill 30+ mins.
Blind bake crust: Preheat oven to 375°F. Line crust with parchment and pie weights. Bake 15–16 mins, remove weights, prick bottom, return to oven 14–15 mins more. Cool completely.
Prepare custard: Whisk brown sugar, cornstarch, milk, and yolks. In a pan, cook sugar and water until amber. Slowly add cream, then brown sugar mixture. Cook until thick and 195–200°F. Stir in butter, salt, vanilla, and optional alcohol.
Fill and chill: Pour custard into baked crust. Cool 5 mins, then refrigerate uncovered for at least 6 hours. Cover with plastic wrap once set.
Make whipped topping: Beat cream, brown sugar, and vanilla to medium peaks. Spread or pipe on top. Drizzle caramel if desired.
Serve: Slice with a sharp knife, wiping clean between cuts. Store leftovers in the fridge up to 5 days.

Notes

Whole milk and heavy cream are essential—do not substitute with low-fat or dairy-free versions.

Can be made 2 days ahead; add whipped topping just before serving.

Freeze without topping for up to 3 months; thaw in fridge before serving.

Prep Time: 3 hours (includes crust prep and resting)
Cook Time: 40 minutes
Category: Dessert
Method: Baked + Stovetop Custard
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 440
Sugar: 28g
Sodium: 170mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 0.5g
Protein: 4g
Cholesterol: 145mg