Creamy Homemade Butterscotch Pie

There’s something truly magical about the sweet, rich, and nostalgic flavor of Butterscotch. It’s like a warm hug for your taste buds, and what better way to enjoy it than in a luscious Creamy Homemade Butterscotch Pie? Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to satisfy your dessert cravings and impress your taste testers.

Choosing the Ingredients:

Before we get into the nitty-gritty of the recipe, let’s talk about ingredient selection. High-quality ingredients are key to creating a pie that will have everyone asking for seconds.

  • Graham Cracker Crumbs: Opt for graham cracker crumbs that are finely ground and fresh. You can purchase pre-crushed crumbs or crush graham crackers yourself for that homemade touch.
  • Brown Sugar: Dark brown sugar works best for that deep, caramel-like flavor. It’s the heart of the butterscotch filling.
  • Whole Milk: Using whole milk ensures a creamy, luxurious texture for the filling. Don’t skimp on this one.
  • Eggs: Fresh large egg yolks give the filling its structure and velvety smoothness.
  • Butter: Unsalted butter adds a rich and buttery undertone to the butterscotch. Quality butter makes a noticeable difference.
  • Vanilla Extract: Always use pure vanilla extract for the best flavor. It complements the butterscotch beautifully.

Making the Pie:

Now, let’s walk through the steps to create this heavenly dessert:

  • Crust Perfection: Prepare the graham cracker crust with care. Press it firmly into the pie dish for a solid foundation that contrasts beautifully with the creamy filling.
  • Butterscotch Bliss: When making the butterscotch filling, be patient. Allow the sugar mixture to come to a boil while stirring constantly. This step ensures the sugar dissolves completely, giving you that silky butterscotch goodness.
  • Tempering the Eggs: When incorporating the egg yolks into the sugar mixture, remember to do it gradually and whisk constantly. This technique, called tempering, prevents the eggs from scrambling and results in a smooth filling.
  • Chill Time: Don’t rush the chilling process. Cover the pie with plastic wrap, touching the surface of the filling to prevent a skin from forming. Let it chill in the refrigerator for at least 4 hours, or overnight for the best results.

Variations and Substitutions:

Now, let’s talk about how you can put your own twist on this classic pie:

  • Chocolate Butterscotch: Add chocolate chips or drizzle melted chocolate over the whipped cream topping for a delightful chocolate-butterscotch fusion.
  • Nutty Delight: Sprinkle chopped nuts, like toasted pecans or walnuts, on top of the pie for some added crunch and flavor.
  • Gluten-Free Option: If you need a gluten-free crust, simply use gluten-free graham crackers or a gluten-free cookie of your choice.
  • Dairy-Free/Vegan: You can experiment with dairy-free milk and butter substitutes to create a vegan version of this pie.
  • Flavored Whipped Cream: Infuse your whipped cream with a hint of cinnamon, nutmeg, or even a splash of bourbon for an extra layer of flavor.

Creamy Homemade Butterscotch Pie


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Butterscotch Filling:

  • 1 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Topping:

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


1. Prepare the Crust:

  • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
  • Refrigerate the crust while you prepare the filling.

2. Make the Butterscotch Filling:

  • In a saucepan, whisk together brown sugar, cornstarch, and salt.
  • Gradually add the milk, whisking continuously to avoid lumps.
  • Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
  • In a separate bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot sugar mixture into the yolks, whisking constantly.
  • Return the egg mixture to the saucepan and cook for 2 minutes, stirring constantly.
  • Remove from heat and stir in butter and vanilla extract until well combined.
  • Pour the butterscotch filling into the prepared graham cracker crust.

3. Chill the Pie:

  • Cover the pie with plastic wrap, ensuring it touches the surface of the filling to prevent a skin from forming.
  • Refrigerate for at least 4 hours or until the filling is set.

4. Prepare the Whipped Cream Topping:

  • Just before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Spread the whipped cream over the chilled pie.

5. Serve and Enjoy:

  • Slice your Creamy Homemade Butterscotch Pie and savor every creamy, sweet bite!
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