Butterscotch Pie: A Silky Slice of Vintage Comfort

Creamy, caramelized filling nestled in a flaky crust—this old-fashioned butterscotch pie is pure indulgence

Introduction: A Pie That Tastes Like Memory

There’s something timeless about butterscotch. It’s warm, rich, and deeply comforting—like the flavor of a cozy afternoon or a handwritten recipe passed down through generations. This Butterscotch Pie is a classic dessert that brings all those feelings to life in one silky, golden slice.

Made with simple pantry staples and a baked pie crust, this pie is easy to prepare but tastes like something special. The filling is cooked slowly in a double boiler until thick and luscious, then poured into a flaky shell and baked just long enough to set and caramelize the top. It’s perfect for holidays, potlucks, or anytime you want a dessert that feels like a hug.

Ingredients Breakdown

Let’s take a closer look at what makes this pie so rich and satisfying:

Filling:

• Light brown sugar (1 cup, packed)
  Adds sweetness and that signature butterscotch flavor from molasses.
• Cornstarch (4 tbsp)
  Thickens the filling to a smooth, pudding-like consistency.
• Salt (½ tsp)
  Balances the sweetness and enhances the caramel notes.
• Milk (2 cups)
  Provides the creamy base—whole milk works best for richness.
• Egg yolks (2, beaten)
  Add richness and help thicken the filling.
• Butter (1 tbsp)
  Adds silkiness and depth.
• Vanilla extract (1 tsp)
  Rounds out the flavor and adds warmth.

Crust:

• 9-inch pie crust, baked
  Use homemade or store-bought—just make sure it’s fully baked and cooled before filling.

Tip: Blind bake your crust with pie weights to prevent puffing.

Equipment Needed

• Double boiler or heatproof bowl over saucepan
• Whisk and spatula
• Measuring cups and spoons
• 9-inch pie pan
• Oven and stovetop
• Cooling rack

Optional: Use a mesh strainer to ensure a silky filling.

Step-by-Step Instructions

Step 1: Prepare the Double Boiler

Fill the bottom of a double boiler with water and bring to a gentle simmer.

Place the top bowl over the simmering water.

Tip: If you don’t have a double boiler, use a heatproof bowl over a saucepan—just make sure the bottom doesn’t touch the water.

Step 2: Cook the Base

In the top of the double boiler:

• Combine brown sugar, cornstarch, salt, and milk.

Whisk constantly over medium heat until the mixture begins to thicken—about 20 minutes.

Tip: Stir gently but consistently to prevent lumps and scorching

Step 3: Add Egg Yolks

Once the mixture starts to thicken:

• Whisk in the beaten egg yolks slowly, stirring constantly.

Continue cooking and stirring until the filling is thick and glossy.

Optional: Strain the mixture through a mesh sieve for extra smoothness.

Step 4: Finish the Filling

Remove the filling from heat.

Stir in butter and vanilla extract until fully melted and incorporated.

Let cool slightly.

Step 5: Fill and Bake

Preheat oven to 400°F (200°C).

Pour the warm filling into the baked pie crust.

Bake for 5–7 minutes, or until the top begins to brown slightly and the filling is set.

Tip: Watch closely—this step is quick and adds a beautiful finish.

Step 6: Cool and Serve

Let the pie cool at room temperature for at least 1 hour, then refrigerate until fully chilled.

Serve with:

• Whipped cream
• A sprinkle of sea salt
• Shaved chocolate or toasted pecans

Presentation Tip: Garnish with a drizzle of caramel sauce for extra flair.

Serving Suggestions

Perfect for:

• Holiday dinners
• Sunday suppers
• Potluck tables
• Vintage dessert trays

Pair with:

• Coffee or espresso
• Vanilla ice cream
• Spiced chai
• Bourbon or dessert wine

Yields:

• 8 slices

Tip: Slice with a warm knife for clean edges.

Variations to Try

Want to make it your own? Try these delicious twists:

Salted Butterscotch

Add a pinch of flaky sea salt on top before serving.

Chocolate Swirl

Stir in melted chocolate or drizzle over the top.

Coconut Butterscotch

Add shredded coconut to the filling or crust.

Vegan Version

Use plant-based milk, butter, and egg substitute.

Mini Pies

Bake in tart shells or ramekins for individual servings.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare filling and crust up to 1 day in advance. Assemble and bake just before serving.
• Refrigerate: Store pie in airtight container for up to 4 days.
• Freeze: Freeze baked pie (without toppings) for up to 1 month. Thaw overnight in fridge.

Tip: Cover loosely with foil to prevent condensation.

Nutrition Notes (Per Slice, ~1 of 8)

• Calories: ~280
• Protein: ~4g
• Carbohydrates: ~35g
• Fat: ~12g
• Sugar: ~24g
• Sodium: ~180mg
• Fiber: ~0.5g

This pie is:

• Creamy and rich
• Sweet and nostalgic
• Easy to make
• Perfect for sharing

Final Thoughts

This Butterscotch Pie is more than just dessert—it’s a slice of vintage comfort that brings warmth to any table. Whether you’re baking for a holiday, a special occasion, or just because, it’s guaranteed to impress with its silky texture and deep caramel flavor.