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Silky Butterscotch Cream Pie

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Made from scratch, this smooth pudding pie blends caramelized sugar with a perfect flaky crust and fluffy whipped cream on top.

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Twistytaste.com
Updated on Sat, 03 May 2025 12:59:41 GMT
A luscious slice of butterscotch pie with whipped cream and caramel drizzle served with a fork on the side. Pin it
A luscious slice of butterscotch pie with whipped cream and caramel drizzle served with a fork on the side. | twistytaste.com

Can't wait to let you in on my favorite Butterscotch Pie! I've spent years playing around with this recipe in my kitchen until I got the creamiest, most delicious butterscotch filling ever. This dessert brings back so many good memories for me - it's got that perfect crispy crust and fluffy whipped cream on top. You'll taste that genuine butterscotch flavor in every bite, way better than anything from a box mix.

Why You'll Fall For This Sweet Treat

Ever had a dessert that takes you right back to childhood? This pie does exactly that! So many folks tell me it brings back sweet memories while they make new ones too. The secret's in making everything by hand and letting those sweet caramel flavors build up slowly. And guess what? You can fix it up ahead of time, which works great when you're swamped during holidays or having friends over.

What You'll Need To Grab

  • Pie Crust: My rich homemade crust will make your taste buds dance, you'll see.
  • Dark Brown Sugar: This gives us that wonderful deep butterscotch taste we're after.
  • Egg Yolks: They turn our filling into the creamiest custard you'll ever try.
  • Heavy Cream: Don't swap this out for anything else if you want that amazing richness.
  • Vanilla Extract: A bit of vanilla or rum really makes all the flavors pop.

Cooking Up Something Amazing

Getting That Crust Just Right
We'll start by baking our empty crust till it's crisp and golden. I always cool my dough twice and pop in some pie weights, they really work wonders.
Turning Sugar Into Gold
This is the fun part! Keep an eye on your sugar as it turns into gorgeous amber caramel. It'll bubble up like crazy when the cream goes in, just like a mini volcano in your kitchen!
Whipping Up That Dreamy Filling
This is where taking your time really counts. Keep stirring that caramel into your sugar and egg mix. You want to stay between 195°F and 200°F. I just clip my thermometer to the side of the pot.
Wrapping It All Up
Now pour that smooth custard into your crust. Then comes the tough part - waiting! Let it chill for at least 6 hours in the fridge without covering it. I know you'll want to peek, but hold off!

The Perfect Finishing Touch

Right before you serve it, top your pie with some fresh whipped cream with a hint of brown sugar mixed in. Sometimes I get creative and add warm salted caramel drizzled all over. It tastes amazing with a strong cup of coffee, especially when you're sharing it with buddies around the table.

Tricks I've Learned Along The Way

Let me share what I've figured out after baking tons of these pies. Don't rush the caramel or you'll end up with a bitter taste. Keep stirring that custard non-stop because lumps will ruin everything. And please make sure you pre-bake that crust properly or you'll end up with a mushy bottom!

Get Ready Beforehand

One reason I love making this for guests is you can fix it up two days early! Just keep it covered in your fridge and add the whipped cream right before everyone shows up. If you happen to have some left over, it'll stay good for three more days.

Put Your Own Spin On It

I sometimes throw in a splash of bourbon in the custard for extra warmth. For fancy gatherings, I'll toss some crushed toffee on top or use fancy muscovado sugar in the mix. Every little change makes it feel brand new!

Showing Off Your Creation

Want to really impress everyone? Serve each piece with some vanilla bean ice cream and fresh berries on the side. That mix of warm and cold, smooth and fresh tastes incredible together. When friends come over for dinner, I love matching it with a sweet dessert wine - the flavors go together so well.

A freshly baked pie with a golden crust, topped with whipped cream and caramel drizzle, with a slice removed to reveal the creamy filling inside. Pin it
A freshly baked pie with a golden crust, topped with whipped cream and caramel drizzle, with a slice removed to reveal the creamy filling inside. | twistytaste.com

Frequently Asked Questions

→ Can I get it ready earlier?

Absolutely! Let this pie chill for at least 6 hours. You can prepare it two days in advance, and the crust alone lasts up to three days. If needed, freeze the completed pie for up to three months.

→ Is graham cracker crust okay?

No, crumb crusts aren't sturdy enough for this creamy filling. Stick to a traditional flaky crust for the best outcome.

→ Why should ingredients not be cold?

Cold ingredients make mixing tougher and might cause curdling in the custard. Room temperature items blend better for a smooth, creamy finish.

→ Can I swap the milk or cream?

Sorry, but you'll need whole milk and heavy cream to get the right set. Alternatives like low-fat or non-dairy just won't work here.

→ How do I tell when it’s ready?

The filling is set when its temperature hits 195-200°F, and you'll see big bubbles popping at the surface. A thermometer helps nail this perfectly.

Conclusion

Made from scratch, this smooth pudding pie blends caramelized sugar with a perfect flaky crust and fluffy whipped cream on top.

Butterscotch Cream

Smooth, creamy pudding pie with rich butterscotch flavor, a tender crust, and fluffy whipped cream. Great to prepare ahead for a gathering.

Prep Time
180 Minutes
Cook Time
40 Minutes
Total Time
220 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (1 9-inch pie)

Dietary: Vegetarian

Ingredients

01 1 pre-made buttery pie crust, unbaked.
02 1 large egg whisked with 1 tablespoon of milk (optional glaze).
03 3/4 cup (150g) tightly packed dark brown sugar.
04 3 tablespoons (24g) of cornstarch.
05 1 1/4 cups (300ml) whole milk, at room temperature.
06 4 egg yolks, at room temperature.
07 1/3 cup (67g) white sugar.
08 3 tablespoons (45ml) water, at room temperature.
09 1 cup (240ml) heavy cream, at room temperature.
10 2 tablespoons (28g) room temperature unsalted butter.
11 1/2 teaspoon of salt.
12 1 teaspoon pure vanilla.
13 1 teaspoon of bourbon, rum, or scotch.
14 1 cup (240ml) chilled heavy cream (for topping).
15 2 tablespoons (25g) packed dark brown sugar (for topping).
16 1/2 teaspoon of vanilla (for topping).

Instructions

Step 01

Chill pie dough for at least two hours, then roll into a 12-inch round. Fit it into a 9-inch pie dish, crimp the edges, and refrigerate for 30 minutes.

Step 02

Place parchment and pie weights on the crust and bake at 375°F for 15-16 minutes. Take the weights off, pierce the bottom, and bake another 14-15 minutes till golden.

Step 03

In a bowl, whisk together the brown sugar, cornstarch, milk, and egg yolks until smooth.

Step 04

Heat granulated sugar with water in a pan until it turns amber. Gradually stir in the heavy cream.

Step 05

Pour the brown sugar mixture into the caramel and whisk as it cooks. Heat until it thickens and hits 195-200°F.

Step 06

Take the pan off the heat and mix in butter, salt, bourbon, and vanilla. Let it rest for five minutes, then spread it evenly in the crust.

Step 07

Place the pie in the fridge uncovered for at least 6 hours or overnight. Cover it after 6 hours with plastic wrap.

Step 08

Beat the cold heavy cream, brown sugar, and vanilla until the peaks hold their shape. Spread it over the chilled pie before slicing to serve.

Notes

  1. Store it up to two days in the fridge.
  2. Keeps well frozen for three months.
  3. Room temperature ingredients give the best texture.
  4. Using full-fat milk and cream is a must for proper thickening.

Tools You'll Need

  • A pie dish, 9-inch wide.
  • Rolling pin, for shaping dough.
  • Weights for blind baking.
  • A durable saucepan.
  • A quick-read thermometer.
  • An electric mixer, for whipping.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (milk, butter, and cream).
  • Includes eggs.
  • Has wheat from the pie crust.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 48 g
  • Protein: 6 g