If you have a sweet tooth that craves a dessert bursting with rich, creamy, and buttery flavors, this Butterscotch Pie Recipe is precisely the treat you need in your life. Imagine a perfectly flaky, golden crust cradling a luscious, velvety butterscotch filling that sets smooth and sweet, all topped with airy whipped cream and a sprinkle of toffee bits for that extra crunch. This pie is a nostalgic classic that feels like a warm hug with every bite, effortlessly combining simple ingredients into an unforgettable dessert experience you’ll want to share at every gathering.

Ingredients You’ll Need

This image shows a slice of pie on a white plate placed on a folded dark gray cloth over a white marbled surface. The pie has three layers: a light golden crust on the bottom with a crumbly texture, a thick layer of smooth caramel brown filling in the middle, and a thick layer of fluffy white whipped cream on top. Small toffee or nut bits are sprinkled on the whipped cream. A spoon with some pie on it rests on the right side of the plate. In the background, parts of the whole pie and another slice are blurred but show the same layers. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Butterscotch Pie Recipe plays an essential role, contributing layers of flavor and textures that come together in perfect harmony. From the buttery crust to the rich brown sugar filling and the fresh cream topping, these basics are your canvas for something truly spectacular.

All-purpose flour (1 ¼ cups): The foundation for a tender, flaky crust that holds all the deliciousness inside.
Salt (½ tsp): Enhances the sweetness and balances the overall flavor profile.
Cold unsalted butter (½ cup): Creates flakiness in the crust and adds a rich buttery taste.
Ice water (2-4 tbsp): Binds the dough just right without melting the butter.
Large egg yolks (6): Give the filling a luxurious, custard-like texture and golden color.
Dark brown sugar (2 cups, packed): Provides the signature deep molasses sweetness essential for that true butterscotch flavor.
Water (7 tbsp, divided): Helps dissolve the sugar and bloom the gelatin.
Heavy whipping cream (¾ cup plus ⅔ cup cold): Adds richness to the filling and is whipped later for a fluffy topping.
Cornstarch (⅓ cup): Thickens the filling to the perfect silky consistency.
Powdered gelatin (1 ½ tsp): Ensures the filling sets firmly for clean slices.
Whole milk (¾ cup plus 2 tbsp): Keeps the filling creamy without overpowering richness.
Unsalted butter (1 tbsp): Adds sheen and enhances smoothness in the filling.
Powdered sugar (3 tbsp): Sweetens the whipped cream topping just right.
Vanilla extract (½ tsp): Rounds out the flavor, adding warmth and aroma.
Toffee bits (optional): A delightful crunchy garnish to elevate each bite.

How to Make Butterscotch Pie Recipe

Step 1: Make the Crust

Start with a classic buttery crust that is both flaky and tender, the perfect vessel for the rich filling to come. Using a food processor makes this step quick and easy, but you can also hand-cut the butter into the flour if you prefer. The key is to keep the butter cold and work quickly so the crust stays light and crumbly. After pulsing the flour and salt, add the butter cubes and process until the mixture looks sandy with pea-sized chunks. Incorporate the ice water gently until the dough holds together, then chill it for at least an hour. Rolling it out cold ensures crisp edges and prevents shrinking during baking.

Step 2: Blind Bake the Crust

Once your dough is chilled, roll it out between parchment sheets and gently transfer it to your pie plate. Prick it all over with a fork to let trapped steam escape. Refrigerate it again to keep it cold before baking. When baked with pie weights or dried beans for 20-25 minutes until just starting to brown, this step guarantees a crust that’s golden and crisp without sogginess—an essential base for your filling.

Step 3: Prepare the Butterscotch Filling

The star of this Butterscotch Pie Recipe is the filling, where patience and a gentle touch yield a luscious caramel-like custard. Begin by slowly dissolving dark brown sugar in water over low heat, avoiding boiling or burning for that perfect deep flavor. Combine milk, cream, cornstarch, and salt in a separate pan, warming gently before adding the rich butterscotch mixture. Temper the egg yolks slowly to avoid scrambling, then cook the combined custard until it thickens and boils briefly. Finish by stirring in butter and melted gelatin, which helps the filling set perfectly after chilling.

Step 4: Chill and Set

After straining the molten butterscotch custard to eliminate any lumps, pour it into your cooled crust and cover with plastic wrap, pressing the wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight. This chilling step allows the filling to firm up into the smooth, sliceable custard that is the hallmark of a great butterscotch pie.

Step 5: Whip the Cream and Finish

Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form—light and fluffy enough to balance the dense filling. Spread the whipped cream evenly across the top and garnish with toffee bits, if desired, for added texture and an irresistible crunch. Keep refrigerated until ready to serve.

How to Serve Butterscotch Pie Recipe

A sliced pie in a white pie dish shows three layers: the bottom layer is a thin, golden-brown crispy crust with a wavy edge, the middle layer is a thick, smooth caramel-colored filling, and the top layer is fluffy white whipped cream sprinkled with small light brown nut pieces. The pie is on a white marbled surface with some crushed nuts scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really make your Butterscotch Pie Recipe pop, a sprinkle of crunchy toffee bits or a dusting of cocoa powder adds both texture and appeal. Freshly whipped cream is a must, providing a light counterpoint to the rich, silky filling. If you like, a few toasted pecans or a drizzle of caramel sauce make delightful toppings that complement the classic flavors beautifully.

Side Dishes

Serve your butterscotch pie with simple sides that won’t compete with its richness. Fresh berries or a crisp fruit salad provide bright contrast, cutting through the sweetness with their natural tartness. A cup of rich coffee or a smooth latte pairs wonderfully, helping balance the dessert’s buttery, sugary notes.

Creative Ways to Present

Beyond the classic slice, try serving this pie in individual portions inside mini tart shells for an elegant presentation at parties. Or, layer pieces of butterscotch pie with whipped cream and crushed toffee in clear dessert cups to showcase all the glorious layers. A garnish of edible gold leaf or chocolate shavings can transform this humble comfort dessert into a show-stopper for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover butterscotch pie tastes just as good the next day! Keep it well-covered in the refrigerator—either in the pie plate wrapped with plastic wrap or in an air-tight container. The whipped cream topping will remain fresh and the custard will stay perfectly creamy. Enjoy within 4-5 days for the best flavor and texture.

Freezing

Because of the delicate custard and whipped cream, freezing this Butterscotch Pie Recipe is not recommended. Freezing can affect the texture of the filling and cause separation in the whipped cream. Instead, enjoy the pie fresh or store in the fridge as described.

Reheating

This butterscotch pie is best served cold or at room temperature to preserve its smooth texture. If you prefer it slightly warm, remove the whipped cream topping and gently warm the pie slice for a few seconds in the microwave. Then add back fresh whipped cream or a dollop of vanilla ice cream for a delightful twist.

FAQs

Can I use a store-bought pie crust for this recipe?

Yes! While homemade crust adds a wonderful touch, a good-quality store-bought crust can save time and still produce excellent results. Just blind bake it as instructed to keep it crisp under the rich filling.

What is the secret to a smooth butterscotch filling?

Patience and gentle heat are key. Slowly melting the brown sugar without boiling or burning it, tempering the eggs carefully, and stirring continuously while cooking prevent lumps and create that silky texture you want.

Can I make this pie vegan or dairy-free?

This classic Butterscotch Pie Recipe relies heavily on dairy and eggs for flavor and texture, so substituting can be tricky. However, experimenting with plant-based milks, vegan butter, and gelatin alternatives like agar-agar could be fun, though results won’t be quite the same.

How long should I chill the pie before serving?

Chilling for at least 4 to 6 hours is essential to let the filling fully set. Overnight chilling is even better, giving you cleaner slices and a firmer custard.

Can I prepare parts of the pie ahead of time?

Absolutely! You can make the crust and filling up to two days in advance. Prepare the crust and refrigerate, then bake right before assembling. The filling can be made and refrigerated; just pour it into the crust and chill to set before topping with whipped cream.

Final Thoughts

This Butterscotch Pie Recipe is one of those rare desserts that feels both indulgent and comforting, effortlessly showing off what simple ingredients can become when combined with love and care. Whether you’re baking for a holiday, a dinner party, or just because, I hope you find as much joy in making and sharing this pie as I do. Trust me, once you try it, this pie will be one of your favorites to make again and again!