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Butterscotch Pie Recipe

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4 from 43 reviews

This luscious Butterscotch Pie features a flaky, buttery crust filled with smooth, creamy butterscotch pudding made from brown sugar, butter, cream, and egg yolks. The rich pie is finished with whipped Chantilly cream, extra butterscotch sauce, and shaved chocolate for an indulgent dessert perfect for any occasion.

  • Total Time: 11 hours 15 minutes (includes long refrigeration and chilling times for crust and pie set)
  • Yield: 8 servings

Ingredients

Pie Crust

  • 190 g All purpose flour
  • ¼ teaspoon Salt
  • ½ tablespoon Granulated sugar
  • 113 g Unsalted butter (82% fat, very cold)
  • 60 g Water (very cold)
  • 15 g Apple Cider vinegar

Butterscotch Pudding

  • 220 g Brown sugar
  • 55 g Unsalted butter (82% fat, room temperature for butterscotch)
  • 230 g Heavy cream (36% fat)
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 480 g Whole milk (3% fat)
  • 4 Egg yolks (room temperature)
  • 45 g Corn starch
  • 55 g Unsalted butter (82% fat, room temperature to add last)

Decoration

  • Freshly whipped Chantilly cream
  • Leftover butterscotch sauce
  • Shaved chocolate

Instructions

  1. Make the Pie Crust Dough: In a large bowl, combine flour, sugar, and salt. Chill the bowl in the freezer for 5–10 minutes. Cut cold butter into small pieces and chill with cold water and apple cider vinegar.
  2. Incorporate Butter: Add cold butter to flour mixture and rub with fingers until the texture resembles coarse sand, leaving some larger butter chunks for flakiness.
  3. Add Liquids: Gradually stir in cold water and vinegar until the dough is just hydrated but not sticky or dry.
  4. Form Dough: Turn dough onto lightly floured surface and gently bring together without kneading. Shape into a disk, wrap in plastic, refrigerate at least 2 hours.
  5. Lamination for Flakiness: After refrigeration, roll dough into a rectangle, fold in thirds and then in half to create layers. Wrap and refrigerate an additional 2 hours.
  6. Roll Out Dough: Roll dough into 10-inch circle for a 9-inch pie dish, handling gently to avoid stretching.
  7. Blind Bake Crust: Follow blind baking tutorial to bake crust, then allow it to come to room temperature before filling.
  8. Prepare Butterscotch Sauce: In saucepan over medium heat, melt butter with brown sugar. Cook gently for 3 minutes until glossy and thickened but not boiling.
  9. Incorporate Cream: Warm heavy cream until just simmering. Slowly add cream to butterscotch sauce, stirring constantly and cooking 2–3 minutes, avoiding boiling.
  10. Add Flavor: Stir in salt and vanilla. Set sauce aside while preparing pudding base. Reserve 2–3 tablespoons for decoration if desired.
  11. Mix Egg Yolk Base: Whisk egg yolks in a large bowl until slightly fluffy, then whisk in cornstarch until smooth.
  12. Heat Milk and Combine: Warm milk until hot but not boiling. Stir in butterscotch sauce until fully combined. Heat to gentle simmer, then remove from heat.
  13. Temper Egg Yolks: Slowly pour warm milk mixture into egg yolks while whisking to prevent curdling and begin thickening.
  14. Cook Pudding: Return mixture to saucepan and cook over medium heat, whisking constantly until it thickens and boils, about 1 minute after boiling begins. Continue whisking to remove lumps.
  15. Strain and Finish: Optionally strain pudding for extra smooth texture. Stir in softened butter until fully incorporated and creamy.
  16. Fill Crust and Chill: Pour pudding into room-temperature baked crust, smooth top, and refrigerate 3-4 hours until set.
  17. Decorate Before Serving: Top with whipped Chantilly cream, leftover butterscotch sauce, and shaved chocolate.
  18. Storage Tips: Refrigerate pie up to 3 days. Let sit 20–30 minutes at room temperature before serving. Avoid freezing the filled pie. Freeze baked crust wrapped tightly for up to 2 months; thaw in fridge overnight or at room temperature for 1 hour and re-crisp by baking at 350°F (175°C) for 5–8 minutes before filling.

Notes

  • Use very cold butter and liquids for a flaky crust.
  • Allow pie dough to rest and chill adequately for best texture.
  • Blind baking the crust prevents sogginess.
  • Temper the egg yolks slowly to avoid scrambling.
  • If you want extra smooth pudding, strain it before adding final butter.
  • Don’t let butterscotch boil to prevent bitterness.
  • Let pie sit at room temperature briefly before serving for best flavor and texture.
  • Freeze baked crust separately if you plan to prep ahead.
  • Author: Madelynn
  • Prep Time: 3 hours 15 minutes (including chilling and resting times)
  • Cook Time: 15 minutes active cooking plus 3-4 hours chilling
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/butterscotch-pie-recipe/