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Butterscotch
Pie
 4 Reviews

Old fashioned butterscotch

custard served in a pre-baked
pie crust then topped with
sweetened whipped cream and
chopped roasted cashews. 

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Old fashioned Butterscotch

Pie is made with a rich
butterscotch custard in a pre-
baked pie crust topped with
sweetened whipped cream and
chopped roasted cashews.
This may not be a pumpkin dessert,
but it almost looks like one.  I
think this pie looks like caramel, after
all it is a very close cousin.  Caramel
is made with granulated sugar, butter
and cream; and butterscotch is made
with brown sugar and butter.  This
butterscotch pie filling is very similar
to Dulce de Leche in texture and
color.   It’s creamy and sweet
and makes a perfectly wonderful fall
dessert.

The filling set up perfectly, not too

stiff and not too creamy.  Just before
serving add a topping of lightly
sweetened whipped cream and a
sprinkle of roasted chopped
cashews.

Are you a butterscotch fan?  I’ve

always loved the flavor myself.  The
filling is a custard and not difficult to
make.  It does take a good 10H15
minutes of stirring while the custard
cooks.  The hot butterscotch is then
tempered with egg yolks and finished
with pure vanilla extract.  Good luck
keeping your spoon out of the warm
filling.  Goodness

Simple pie, simply wonderful!

I was trying to clean up the first bite,

then had to fix the second, and a
third, etc. etc.  But it’s lucky I got
mine now because it has
been disbursed to all our favorite
taste testers.  Gone with the wind.

Butterscotch Pie
Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Yield: 8 servings

Course: Dessert, Pie

Author: Tricia

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Rate Recipe 

5 from 8 votes

Old fashioned butterscotch

custard served in a pre-baked pie
crust then topped with sweetened
whipped cream and chopped
roasted cashews. 

Ingredients

1 9-inch baked pie crust

(recipe below)

8 tablespoons unsalted butter

1 cup dark brown sugar,

packed

1 cup boiling water

3 tablespoons cornstarch

2 tablespoon all-purpose flour

½ teaspoon salt

1 ⅔ cups milk

3 egg yolks

1 teaspoon pure vanilla extract

For the topping:

1 cup heavy whipping cream

2 tablespoons powdered
sugar

½ cup roasted salted cashews

chopped

Replay

Instructions

!" Place the egg yolks in a small

mixing bowl. Whisk lightly. Set
aside.

$" In a medium, heavy bottom

good saucepan combine the
cornstarch, flour, and salt.
Whisk in the milk until blended.
Set aside.

%" In a large light-colored skillet

melt the butter over
medium/low heat and cook
stirring constantly until it turns
nutty brown in color. (see
note) Gradually add the dark
brown sugar. Cook, stirring
constantly, until it is melted,
about 5 minutes. Carefully add
1 cup of boiling water. This is
like making caramel as the
mixture will sputter and spit.

&" Add the brown sugar mixture

to the saucepan with the milk
and flour. Heat over medium-
low heat, stirring constantly
until it begins to boil. This
could take 10\15 minutes.
Keep stirring.

'" Once the mixture has

thickened, remove from the
heat. Drizzle spoonfuls of the
hot butterscotch into the egg
yolks while whisking
constantly. Repeat until you
have added ⅓ of the
butterscotch to the egg yolks.

(" Pour the egg mixture into the

saucepan with the remaining
butterscotch and return to the
heat.

)" Cook, stirring constantly, until

the mixtures begins to boil.
Cook for another minute then
remove from the heat and stir
in the vanilla.

*" Pour the custard into the pre-

baked pie shell. Cool then
refrigerate until ready to serve.

+" To make the topping whisk the

heavy cream until soft peaks
form. Add the confectioners
sugar a little at a time and
whisk until thickened. Dollop
the whipped cream on top of
the pie then add chopped
cashews.

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Recipe Notes

Browning butter a light colored

skillet helps when you're trying
to determine the color. Dark
skillets make it difficult to see.

Try our Pie Pastry Recipe in 34

Easy Steps. Click HERE for the
recipe.

Nutrition information is calculated

using an ingredient database and
should be considered an estimate.
When multiple ingredient
alternatives are given, the first
listed is calculated for nutrition.
Garnishes and optional ingredients
are not included.

Nutrition

Calories: 534kcal | Carbohydrates:

50g | Protein: 6g | Fat: 35g |
Saturated Fat: 18g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 12g | Trans
Fat: 1g | Cholesterol: 149mg |
Sodium: 335mg | Potassium:
209mg | Fiber: 1g | Sugar: 32g |
Vitamin AN 967IU | Vitamin CN 1mg |
Calcium: 121mg | Iron: 2mg

Thanks for PINNING!

 

Thanks so much for stopping by!  I

hope you have a wonderful week.

Tricia

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53 Comments

Fortune
April 9, 2023 at 5/41 pm

OMG! I never comment on anything but

this is the BEST. I just finished and
tasted the spatula and it is AWESOME! I
didn’t have dark brown sugar so I used
light brown and added a tablespoon of
molasses. It was SOOO good.

 R E P LY

Tricia Buice Author

April 11, 2023 at 9/55 am

Thank you Fortune! So glad you

enjoyed this pie. Great idea to
add a little molasses. Bravo!

 R E P LY

Diane Werner
January 13, 2023 at 6/12 pm

Made this & my family freaked! It’s

become our favorite pie. I used the
short-bread crust!! Oh my yummmm!!!
Delish!

 R E P LY

Tricia Buice Author

January 14, 2023 at 1/02 pm

Thank you Diane! So glad

everyone enjoyed it. Thanks for
giving it a try

 R E P LY

Dorothy Meredith
December 30, 2022 at 3/16 pm

Can you use salted butter? That’s all I

have right now.

 R E P LY

Tricia Buice Author

January 1, 2023 at 2/25 pm

Sure no worries. Enjoy!

 R E P LY

Denise
August 30, 2022 at 6/55 pm

Hello, I’m making this high right now as

we speak and it is delicious however
I’m so confused this is a non-baked
pie? So many other recipes bake for 10
minutes I’m nervous to not bake it. But
it is delicious and my sons plan is to put
crumbled butterfingers on top of
whipped cream.

 R E P LY

Tricia Buice Author

September 3, 2022 at 8/29 am

Hi Denise. If you prefer to pre-

bake your crust, then please
feel free. It won’t hurt it to bake
for 10 minutes. Another way to
ensure the crust doesn’t get
soggy is to preheat the oven
with a baking stone or large
metal baking pan. Place the
unbaked pie directly on the hot
stone and bake. This ensures
the crust will be crisp as it starts
baking immediately. Good luck!
Hope you enjoyed the pie.

 R E P LY

Michelle
February 2, 2022 at 4/41 pm

I just finished putting this together. I

licked the spoon after filling the pie…..
OMG! So delicious! I made this for my
daughter’s birthday. She is going to
love it. Thank you!!

 R E P LY

Tricia Buice Author

February 3, 2022 at 8/38 am

Thank you Michelle! I’m so glad

you tried this delicious pie.
Hope your daughter had a very
happy birthday

 R E P LY

Heather
February 11, 2021 at 9/33 pm

Totally awesum. I had to leave out the

egg yolks because of my
granddaughter!s allergies, so I used
half and half instead of the milk. My
now go to butterscotch pie. Thanks for
a great receipe!

 R E P LY

Tricia Buice Author

February 16, 2021 at 9/27 am

Glad you enjoyed this luscious

pie Heather! Thanks for
commenting.

 R E P LY

Stephanie
September 27, 2021 at 9/22 am

did leaving out the egg yolks

make it runny or anything? id
really like to make this but my
niece is allergic to eggs also.

 R E P LY

Becky Green
November 17, 2015 at 8/21 pm

OH MY Tricia!!!! I DO LOVE
Butterscotch!!!! I can taste that WARM
BUTTERSCOTCH NOW!!!!!!!!!!!! OH
YUM!!!!!!!!!! ;P I haven’t had
butterscotch in forever! This might be
one to try soon! Thanks for coming
over to visit! Those 25 pairs of feet are
CHICKS! We’re down to 24 now
though, we lost one little one. She was
“Itty-Bitty.” But, the rest are THRIVING
& we’re bonding wonderfully! They’re
SO SWEET! Thanks for trying to guess!
qI hope to do some pictures before
too long.)

 R E P LY

Tricia Buice Author

November 18, 2015 at 5/45 pm

Thanks Becky – how interesting

about the chicks, can’t wait to
hear more about them! Happy
Thanksgiving

 R E P LY

Erin M.
November 15, 2015 at 11/55 am

This is a beautiful pie! I’ve never had

butterscotch pie, but I think I’ll make it
for Thanksgiving! Pinned!

 R E P LY

Tricia Buice Author

November 15, 2015 at 4/13 pm

Thanks Erin! I know you are

going to love this one. Happy
Thanksgiving~

 R E P LY

Erin M.
November 27, 2015 at 6/33 pm

I made it and it is
delicious!! I surprised my
mom with it and learned
that it was one of my late
poppie’s favorites. Thank
you so much for the
recipe!

 R E P LY

Tricia
Buice Author

November 27, 2015 at

9/20 pm

Thank you for

letting me know
Erin! This is so
sweet and I’m so
glad it was a hit. I
LOVED the pie –
really thought the
butterscotch
flavor came
through. Thank
you so much for
reading and
commenting and
for trying a recipe.
Hope you had a
lovely
Thanksgiving –
thanks again

 R E P LY

Violet
Frisby
January 6,
2022 at 9/31
am

I have
been
searching
for a good
butterscotch
pie recipe.
I made this
one and it
was
delicious!
This
definitely
will be my
“go to”
butterscotch
pie recipe.
I served it
last night
and my
husband
and friends
loved it!
Great
recipe!

Tricia
Buice Author

January 6,
2022 at 2/12
pm

Thank you
Violet! I
adore this
pie So
glad it
turned out
good for
you. Bravo!
Sheena @ Tea and Biscuits
October 4, 2015 at 3/45 pm

Butterscotch reminds me of my Granny,

she always used to have butterscotch
“sweeties” (candy) in a little bag at the
side of her chair. I’d rather take a bite of
your Butterscotch Pie over pumpkin
anything! I like the pumpkin spice, but
not so keen on the canned pumpkin.

And I’m so excited because I just

looked over your recipe and I would
need to do very little tweaking to make
it! I will need to perfect my gluten free
pie crust (still working on that) but
there’s no dairy in the butterscotch mix,
so yay! I have a dairy free topping I
found recently, and we can eat eggs
without issues so I’ve bookmarked this
and will let you know when I make it!

 R E P LY

Tricia Buice Author

October 4, 2015 at 5/00 pm

What a very nice memory

Sheena I do love
butterscotch and you will see
another recipe later this week –
I’m on a roll! Good luck on your
pie crust t I know you will be
very proud when it is perfected.
We try to eat very little dairy
and go meatless most of the
time. I hope you give it a try and
thanks for commenting and
stopping by!u

 R E P LY

Sondra Elkins
November 20, 2022 at 7/35 am

Can u let filling cool before

adding to pie crust?

 R E P LY

Tricia
Buice Author

November 20, 2022 at 8/27 am

Hi Sondra. I would not as

the filling would be lumpy
and not smooth. If you
stir fully set filling, it may
not retain the thickness
needed to be sliceable.
Good luck!

 R E P LY

cheri
October 1, 2015 at 3/53 pm

Hi Tricia, oh I have not had

butterscotch pie in ages, looks
delicious.

 R E P LY

Tricia Buice Author

October 2, 2015 at 6/41 pm

Thanks Cheri!

 R E P LY

Abbe @ This is How I Cook

October 1, 2015 at 3/39 pm

I am a butterscotch fan which is I why I

didn’t want to miss this recipe. This
would be a perfect dessert after that
wonderful mushroom soup!

 R E P LY

Tricia Buice Author

October 2, 2015 at 6/40 pm

I an such a butterscotch fan –

working on another one this
weekend. Hope you’re having
some wonderful weather! Love
those Aspens

 R E P LY

handmade by amalia
September 30, 2015 at 4/12 am

Oh, Tricia, this looks like it would be

worth every calorie. Yum.
Amalia
xo

 R E P LY

Tricia Buice Author

September 30, 2015 at 7/40 am

Calories? This pie has a few,

okay maybe more than a few –
but so worth it! Thanks for
stopping by Amalia!

 R E P LY

Diane (Created by Diane)

September 29, 2015 at 2/28 pm

Oh I bet this pie is just over the top

DELICIOUS, it looks amazing! I love pie

 R E P LY

Tricia Buice Author

September 30, 2015 at 7/39 am

Thank you Diane – it is so

creamy good!

 R E P LY

Susan
September 29, 2015 at 12/59 pm

I am definitely a butterscotch fan and

your pie looks amazing, Tricia! Growing
up, my favorite pudding was always
butterscotch I think it makes a
perfect fall dessert.

 R E P LY

Tricia Buice Author

September 30, 2015 at 7/38 am

Thank you Susan – if you love

butterscotch this is the pie for
you! Have a great week.

 R E P LY

Dom
September 29, 2015 at 9/33 am

me and The Viking LOVE butterscotch!

I think I might give this a go next
weekend. You American’s really know
how to make those classic sweet pies!

 R E P LY

Tricia Buice Author

September 29, 2015 at 11/48 am

Chubby Americans know how to

cook! I know you will love it –
thanks so much Dom – have a
great week.

 R E P LY

Mandy
September 29, 2015 at 3/58 am

Guaranteed I would make a piggy of

myself with this heavenly pie!
Have a wonderful and happy day Tricia.
Mandy xo

 R E P LY

Tricia Buice Author

September 29, 2015 at 6/28 am

Thank you so much Mandy –

hope you have a great week too!

 R E P LY

Gerlinde/Sunnycovechef
September 28, 2015 at 11/13 pm

Tricia, I don’t think I ever had a

butterscotch pie. Yours looks delicious
and I would love to have a piece right
now.

 R E P LY

Tricia Buice Author

September 29, 2015 at 6/27 am

Thanks Gerlinde! It is worth a try

– it’s delicious

 R E P LY

Monica
September 28, 2015 at 11/06 pm

Love seeing one of your expert pies,

Tricia! The butterscotch filling sounds
like a lovely change, and it sure set up
beautifully. Making and then presenting
someone with a lovely slice of pie like
this is such an expression of love.
Lucky, lucky taste-testers!! : )

 R E P LY

Tricia Buice Author

September 29, 2015 at 6/27 am

Thanks Monica Butterscotch

is often overlooked to the more
popular caramel – but both have
a special place in my heart!
Have a great week

 R E P LY

Chris Scheuer
September 28, 2015 at 3/51 pm

Okay, this is it! After 39 years of being

married, I’m making Scott a
butterscotch pie. He has always talking
about his grandmother’s butterscotch
pie so longingly. I can’t believe I’ve
never made one. I guess I thought it
might not live up to hers – but I think
this one will!! Thanks Tricia!

 R E P LY

Tricia Buice Author

September 28, 2015 at 6/06 pm

Oh that’s great Chris! I know he

will love it – creamy and loaded
with butterscotch flavor – can’t
wait to hear how he likes it!

 R E P LY

Toni | BoulderLocavore
September 28, 2015 at 11/26 am

When I was growing up I remember the

three flavors of pudding we’d have
would be vanilla, chocolate or
butterscotch. Then it seemed
butterscotch disappeared from food
flavors. Loved little butterscotch hard
candies too. This pie looks and sounds
luscious and for those not having really
had butterscotch, what a fantastic
intro!

 R E P LY

Tricia Buice Author

September 28, 2015 at 6/05 pm

It is a terrific pie and very easy

to make. I remember
butterscotch pudding from my
younger years – always loved
the candy too!

 R E P LY

sue|theviewfromgreatisland
September 28, 2015 at 11/16 am

Growing up we always had

butterscotch pudding, and I haven’t
had it in years. This pie sounds so good
and brings that flavor back to me! And
the light in your photos is gorgeous

 R E P LY

Tricia Buice Author

September 28, 2015 at 6/04 pm

Butterscotch was a lot more

popular in years past – let’s
bring it back! Thanks for always
being so sweet

 R E P LY

Jennifer @ Seasons and

Suppers
September 28, 2015 at 9/00 am

Absolutely beautiful pie, Tricia! Your

crust is so perfect and that
butterscotch filling has me seriously
drooling

 R E P LY

Tricia Buice Author

September 28, 2015 at 6/04 pm

Thanks Jennifer – gotta love

butterscotch!

 R E P LY

Angie@Angie's Recipes
September 28, 2015 at 6/36 am

Can you save me a piece? Rich creamy

filling and flaky buttery crust…a
heavenly combo!

 R E P LY

Tricia Buice Author

September 28, 2015 at 6/03 pm

You bet Angie! It is a wonderful

pie – simple and delicious!

 R E P LY
 Hello Friends
Hi I’m Tricia – a full-time
professional photographer, recipe
developer and blogger passionate
about cooking and baking with
fresh natural ingredients.

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