Imagine this: a flaky, buttery crust, a silky, golden filling that melts in your mouth, and the kind of sweetness that makes you pause and grin. That’s Butterscotch Pie, simple, cozy, and totally doable in your own kitchen.
No fancy tricks, no intimidating steps, just a few ingredients, a little love, and a dessert that feels like it was made just for you. Let’s make this together, it’s easier than you think, and way more rewarding than you expect.
What’s Awesome About Butterscotch Pie
Sweet with a hint of spice – Cinnamon and nutmeg add that warm, cozy twist that makes this pie feel like a hug from your childhood.
Flexible and forgiving – Want it slightly richer, a touch sweeter, or with a sprinkle of nuts on top? Go ahead, this recipe lets you play and make it yours.
Perfect for all seasons – Cozy for fall, sweet for spring, indulgent for winter, and light enough for summer.
Kid-approved (and adult approved!) – Sweet enough to please everyone, but sophisticated enough to impress grown-ups.
The Ingredients You’ll Need
- All-purpose flour: This is the base of our crust, it gives it structure while staying tender, so your pie holds together without feeling heavy.
- Salt: Just a little pinch enhances all the flavors, balancing the sweetness and making every bite taste more complete.
- Unsalted butter: This is what makes the crust flaky and rich, and it adds a buttery depth to the filling too.
- Cold water: Helps the crust come together without melting the butter, keeping it light and flaky instead of tough.
- Cornstarch: A simple thickener that makes your filling perfectly silky and smooth, it’s the key to that classic custard texture.
- Water: Helps the cornstarch dissolve and prevents clumps, so your filling sets evenly.
- Heavy cream: Adds luscious creaminess and a rich mouthfeel that makes every bite feel indulgent.
- Eggs (whole + yolks): They give the filling structure, richness, and that smooth, custardy texture we all love in a classic pie.
- Vanilla extract: Adds warmth and fragrance, a subtle sweetness that rounds out all the other flavors.
- Ground cinnamon: Just a hint of spice to make the butterscotch flavor cozy and comforting without overpowering it.
- Ground nutmeg: Works alongside cinnamon to add depth and a slightly warm, nutty note.
- Whole milk: Smooths out the filling and keeps it creamy, helping it set perfectly without being too heavy.
- Light brown sugar: Sweetens the filling while adding caramel-like notes that complement the buttery flavor.
- Butterscotch chips: The star ingredient! They melt into little pockets of buttery, sweet magic that make this pie unforgettable.
For a sweet treat that’s chewy, and buttery, my oatmeal butterscotch cookies are a favorite.
How to Make Butterscotch Pie
Making the Perfect Flaky Crust
Chill and prep your crust
Grab your flour, salt, and cubed butter. Toss them in a bowl (or a food processor if you want to save time) until it looks like coarse breadcrumbs. Slowly add the cold water, a little at a time, just until the dough comes together. Don’t overwork it, flaky crusts are delicate!
Cover securely with plastic wrap, then place in the refrigerator to chill for at least an hour. Tip: If your kitchen is warm, pop it in the freezer for 10–15 minutes, it makes rolling out so much easier.
Roll and shape like a pro
Once chilled, lightly flour your counter and roll the dough into a circle slightly bigger than your pie dish. Carefully lift it over your 9-inch pie plate. Press it gently into the bottom and sides, trim the edges, and flute or pinch them however it feels right.
Prick the bottom lightly with a fork to keep it from puffing. Pro tip: If your dough sticks, lightly flour your rolling pin instead of adding more flour to the dough, it keeps it tender.
Blind-bake with ease
Line your crust with parchment and fill with pie weights or dried beans. Bake in a preheated 400ºF oven for 15 minutes, then remove the weights and bake for another 4-5 minutes. Let it cool completely before adding filling, you’ll avoid a soggy bottom.
Whipping Up the Silky Butterscotch Filling
Whisk together the custard base
In a medium bowl, mix the cornstarch and water until smooth. Then whisk in the cream, egg yolks, whole egg, vanilla, cinnamon, and nutmeg. Set aside. This mixture is your silky secret, it’s going to make the filling feel dreamy.
Make the buttery, sweet magic
In a saucepan, melt the butter with light brown sugar and salt over medium heat. Let it bubble gently for 2–3 minutes, stirring constantly. Slowly pour in the warm milk, stirring continuously.
Tip: Pour the milk slowly and keep stirring, it prevents messy bubbles and keeps everything smooth.
Combine and thicken like a boss
Stir your cream-and-egg mixture, then slowly add it to the brown sugar-butter mix. Return to medium-low heat, stirring constantly. You’ll notice it thickening, this is where that luscious filling comes alive. Tip: Use a silicone spatula instead of a whisk here; it scrapes the bottom better and prevents curdling.
Add the butterscotch chips
Remove from heat and stir in the butterscotch chips until melted and silky smooth. Pause for a moment and breathe in that buttery, caramel aroma, it’s pure happiness in the kitchen.
Fill, chill, and let it set
Pour the golden filling into your cooled crust. Let it rest on the counter briefly, then refrigerate until firm, 8 hours or overnight.
Topping Ideas For Your Butterscotch Pie
- Whipped cream clouds – Light, airy, and the perfect partner for the silky filling.
- Toasted pecans or walnuts – Adds crunch and a nutty depth that pairs beautifully with butterscotch.
- Caramel drizzle – Extra gooey, buttery sweetness on top for a dreamy finish.
- Sea salt flakes – A tiny sprinkle to balance the sweetness and make flavors pop.
- Chocolate shavings – A hint of decadence that plays nicely with the caramel notes.
If you love rich, indulgent desserts, you’ll also want to check out my chocolate cream pie, it’s silky, dreamy, and a total crowd-pleaser!
Mistakes to Avoid
Overworking the dough – Knead just enough to bring it together. Too much, and your crust will be dense instead of tender.
Pouring hot milk too fast – Add it slowly while stirring, or you risk scrambling the eggs.
Rushing the thickening – Keep stirring on low heat until it sets. Turning up the heat won’t make it faster; it’ll just create lumps.
Skipping the full chill – The pie needs time to set in the fridge. Slice too early, and it won’t hold its shape.
Pouring the filling into a warm crust – This can make the bottom soggy. Always cool the crust first.
How to Store Your Butterscotch Pie
- Refrigerate upright – Keep your pie in the fridge to maintain that silky filling. Always store it on a flat surface, not stacked under anything else.
- Cover loosely – Use plastic wrap or a pie container to protect the top from absorbing fridge odors, but don’t press directly on the filling.
- Short-term storage – Best eaten within 3–4 days for peak flavor and texture. The filling is delicate, so don’t let it linger too long.
- Freezing option – You can freeze the filling separately in an airtight container. Thaw overnight in the fridge and pour into a freshly baked crust for a last-minute treat.
Baking this butterscotch pie is pure joy, creamy, buttery, and totally comforting. Give it a try, and don’t forget to leave a comment telling me how it turned out or any fun twists you added!
Sweet Surprises Waiting for You
Homemade Butterscotch Pie with a Flaky Crust
Ingredients
For the Flaky Crust
- 1½ cups of all purpose flour
- ½ cup unsalted butter cut into small cubes
- 6 tablespoons cold water
- 1 teaspoon salt
For the Butterscotch Filling:
- ½ cup light brown sugar gently packed
- ½ cup unsalted butter
- 6 tablespoons cornstarch
- ½ cup water
- 1 large egg + 4 yolks
- 1½ cups whole milk warm
- 1¾ cups heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
- butterscotch chips (one package)
Instructions
Prep the Crust
- Start by tossing the flour, salt, and cubed butter into a bowl (or food processor) and mix until it looks like coarse crumbs. Slowly drizzle in the cold water, just enough for the dough to come together. Secure it in a sheet of plastic wrap and let it rest in the fridge for an hour or longer.
- Once chilled, lightly flour your work surface and roll the dough into a circle slightly larger than your pie dish. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim any extra dough and shape the edges however you like. Prick the bottom with a fork to prevent puffing while baking. If the dough sticks, lightly flour the rolling pin instead of the dough to keep it tender.
- Protect the crust with a parchment lining, then pack it with beans or baking weights. Bake in a preheated 400ºF oven for 15 minutes, then remove the weights and bake an extra 5 minutes to set the crust. Allow it to cool completely before adding the filling.
Make the Filling
- For the filling, whisk together the cornstarch and water until smooth. Mix in the cream, egg yolks, whole egg, vanilla, cinnamon, and nutmeg, and set aside while preparing the butter-sugar mixture.
- In a saucepan over medium heat, melt the butter with light brown sugar and salt, stirring constantly for a few minutes until it bubbles gently. Slowly add the warm milk, stirring continuously to keep the mixture smooth and prevent it from spilling over.
- Gradually stir the cream-and-egg mixture into the butter-sugar mixture and cook over medium-low heat, stirring constantly, until it thickens into a silky, luscious custard. A silicone spatula works best here to scrape the bottom and prevent curdling.
- Take the pan off the heat and stir in the butterscotch chips until completely melted and smooth. Take a deep breath, the rich caramel aroma is irresistible.
- Pour the filling into the cooled crust and let it sit on the counter for a few minutes. Then transfer the pie to the fridge and chill until firm, about 8 hours or overnight, so it slices perfectly every time.
Notes
- Keep butter very cold when making the crust for a flakier texture.
- Measure flour and sugar carefully for consistent results.
- If you like a slightly stronger caramel flavor, add a teaspoon of vanilla extract to the melted butterscotch chips.
