Description
This classic butterscotch pie features a rich custard filling made with brown sugar, butter, and vanilla, nestled in a flaky pie crust and topped with whipped cream or meringue. Silky, sweet, and comforting—perfect for family gatherings or holidays.
Ingredients
1 (9-inch) pie crust, pre-baked
½ cup (1 stick) unsalted butter
1 cup packed brown sugar (light or dark)
¼ cup all-purpose flour or 3 Tbsp cornstarch
2 ½ cups whole milk or heavy cream
4 large egg yolks
1 tsp vanilla extract
Whipped cream or meringue for topping (optional)
Instructions
1. Preheat oven to 350°F (175°C). Place prepared pie crust into a 9-inch pie dish and pre-bake for 10 minutes.
2. In a medium saucepan, melt butter over medium heat. Stir in brown sugar until smooth.
3. Add flour or cornstarch and whisk for 1–2 minutes.
4. Slowly whisk in milk or cream. Continue whisking until mixture thickens and coats the back of a spoon.
5. In a small bowl, whisk egg yolks. Slowly add a little of the hot mixture to temper, then return yolks to the pan, whisking constantly.
6. Cook for another 2–3 minutes until thick and glossy. Remove from heat and stir in vanilla extract.
7. Pour custard filling into the pre-baked crust. Bake 20–25 minutes until set.
8. Let the pie cool completely, then top with whipped cream or meringue before serving.
Notes
For a deeper flavor, use dark brown sugar.
Chill pie overnight for cleaner slices.
Top with toasted pecans or butterscotch drizzle for extra flair.
- Prep Time: 15 minutes
- Cook Time: 35 minutes