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Butterscotch Pie Recipe

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3.9 from 12 reviews

This decadent Butterscotch Pie features a flaky homemade crust filled with a smooth, rich butterscotch filling and topped with fluffy whipped cream. Made from scratch with classic ingredients including brown sugar caramel, gelatin for perfect set, and optional toffee bits for added crunch, this pie is a timeless dessert perfect for special occasions or comforting treats.

Ingredients

Pie Crust

  • 1 1/4 cups (163g) all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 cup (112g) cold unsalted butter, cut into 1/2 inch cubes
  • 2-4 tablespoons ice water

Filling

  • 6 large egg yolks
  • 2 cups (450g) dark brown sugar, packed
  • 7 tablespoons (90ml) water, divided
  • 3/4 cup (180ml) heavy whipping cream, divided
  • 1/3 cup (43g) cornstarch
  • 3/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons (210ml) whole milk
  • 1 1/2 teaspoons powdered gelatin
  • 1 tablespoon (14g) unsalted butter

Topping

  • 2/3 cup (160ml) heavy whipping cream, cold
  • 3 tablespoons (22g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toffee bits (optional)

Instructions

  1. Make the crust: In a food processor, pulse 3/4 cup (98g) flour with 1/2 teaspoon salt 2-3 times. Scatter cubed butter over flour and pulse until mixture resembles coarse crumbs and flour is coated, about 15 seconds. Add remaining 1/2 cup (65g) flour and pulse a few more times until sandy and evenly distributed.
  2. Form the dough: Transfer mixture to a bowl and add 2 tablespoons ice water. Fold gently with spatula to form larger clusters. Add more water (1-2 tbsp) if dough does not hold. Shape into a disc, wrap in plastic, and refrigerate 1 hour to 2 days.
  3. Roll and prepare crust: Roll out chilled dough between parchment to fit a 9-inch pie plate. Transfer crust to pie plate, remove parchment, and dock by pricking with fork. Chill crust in fridge 2-3 hours or freeze 20 minutes.
  4. Bake crust: Preheat oven to 350°F (180°C). Line crust with parchment, fill with pie weights or rice/beans. Bake 20-25 minutes until edges begin browning. Remove weights and parchment; bake 5-10 minutes more until golden. Cool while making filling.
  5. Whisk egg yolks: In a large heatproof bowl, whisk egg yolks until smooth. Set aside.
  6. Make butterscotch syrup: In a saucepan, combine brown sugar and 6 tablespoons water. Heat on low-medium, stirring until sugar dissolves and syrup thickens slowly, about 15 minutes. Remove from heat and stir in 1/4 cup heavy cream.
  7. Bloom gelatin: Stir powdered gelatin into remaining 1 tablespoon cold water; let bloom until firm.
  8. Prepare milk mixture: In medium saucepan, whisk cornstarch and salt. Add half the milk and whisk to dissolve cornstarch, then add remaining milk and 1/2 cup heavy cream. Heat over medium, whisking constantly until warm.
  9. Combine butterscotch and milk: Pour butterscotch syrup into milk mixture on medium-low heat. Whisk continuously until mixture starts boiling, about 5-7 minutes; do not rush.
  10. Temper eggs and cook filling: Gradually whisk about 1/4 of hot butterscotch mixture into yolks, then add another 1/4, whisking constantly. Return egg mixture to saucepan with remaining mixture. Bring to rolling boil, whisking constantly, boil 1 1/2 minutes. Remove from heat; stir in butter until melted.
  11. Add gelatin: Microwave gelatin 5-10 seconds until melted but not boiling. Stir into butterscotch filling gently.
  12. Strain filling and chill: Pass filling through mesh sieve to remove lumps. Pour into baked pie crust. Cover with plastic wrap and refrigerate at least 4-6 hours or overnight to set.
  13. Make whipped cream topping: Whip cold cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  14. Decorate pie: Remove pie from fridge and unwrap. Spread whipped cream evenly over pie surface. Optionally, sprinkle with toffee bits. Refrigerate until serving.
  15. Storage: Store pie covered or in airtight container in fridge. Best eaten within 4-5 days.

Notes

  • For easier crust preparation, use a food processor.
  • Ensure crust is very cold before baking to prevent shrinkage and sogginess.
  • Do not boil sugar syrup rapidly to avoid burning; patience is key.
  • Use gelatin to help filling set firm and slice cleanly.
  • Whipped cream topping adds lightness and balances the sweetness of the filling.
  • Pie can be decorated with optional toffee bits for added texture.
  • Store pie refrigerated and consume within 4-5 days for best quality.

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