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We recommend our Perfect Pie Crust Recipe in 3 easy steps for this pie. Click HERE to get the recipe and watch the how-to video:
Old fashioned Butterscotch Pie is made with a rich butterscotch custard in a pre-baked pie crust topped with sweetened whipped cream and chopped roasted cashews.
This may not be a pumpkin dessert, but it almost looks like one.  I think this pie looks like caramel, after all it is a very close cousin.  Caramel is made with granulated sugar, butter and cream; and butterscotch is made with brown sugar and butter.  This butterscotch pie filling is very similar to Dulce de Leche in texture and color.  It’s creamy and sweet and makes a perfectly wonderful fall dessert.
The filling set up perfectly, not too stiff and not too creamy. Â Just before serving add a topping of lightly sweetened whipped cream and a sprinkle of roasted chopped cashews.
Are you a butterscotch fan?  I’ve always loved the flavor myself.  The filling is a custard and not difficult to make.  It does take a good 10-15 minutes of stirring while the custard cooks.  The hot butterscotch is then tempered with egg yolks and finished with pure vanilla extract.  Good luck keeping your spoon out of the warm filling.  Goodness 🙂
Simple pie, simply wonderful!
I was trying to clean up the first bite, then had to fix the second, and a third, etc. etc.  But it’s lucky I got mine now because it has been disbursed to all our favorite taste testers.  Gone with the wind.

Butterscotch Pie
Ingredients
- 1 9-inch baked pie crust (recipe below)
- 8 tablespoons unsalted butter
- 1 cup dark brown sugar, packed
- 1 cup boiling water
- 3 tablespoons cornstarch
- 2 tablespoon all-purpose flour
- ½ teaspoon salt
- 1 â…” cups milk
- 3 egg yolks
- 1 teaspoon pure vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ cup roasted salted cashews chopped
Instructions
- Place the egg yolks in a small mixing bowl. Whisk lightly. Set aside.
- In a medium, heavy bottom good saucepan combine the cornstarch, flour, and salt. Whisk in the milk until blended. Set aside.
- In a large light-colored skillet melt the butter over medium/low heat and cook stirring constantly until it turns nutty brown in color. (see note) Gradually add the dark brown sugar. Cook, stirring constantly, until it is melted, about 5 minutes. Carefully add 1 cup of boiling water. This is like making caramel as the mixture will sputter and spit.
- Add the brown sugar mixture to the saucepan with the milk and flour. Heat over medium-low heat, stirring constantly until it begins to boil. This could take 10-15 minutes. Keep stirring.
- Once the mixture has thickened, remove from the heat. Drizzle spoonfuls of the hot butterscotch into the egg yolks while whisking constantly. Repeat until you have added â…“ of the butterscotch to the egg yolks.
- Pour the egg mixture into the saucepan with the remaining butterscotch and return to the heat.
- Cook, stirring constantly, until the mixtures begins to boil. Cook for another minute then remove from the heat and stir in the vanilla.
- Pour the custard into the pre-baked pie shell. Cool then refrigerate until ready to serve.
- To make the topping whisk the heavy cream until soft peaks form. Add the confectioners sugar a little at a time and whisk until thickened. Dollop the whipped cream on top of the pie then add chopped cashews.
Recipe Notes
- Browning butter a light colored skillet helps when you're trying to determine the color. Dark skillets make it difficult to see.
- Try our Pie Pastry Recipe in 3-Easy Steps. Click HERE for the recipe.
Nutrition
Thanks for PINNING!
Thanks so much for stopping by! Â I hope you have a wonderful week.
Tricia
Fortune
OMG! I never comment on anything but this is the BEST. I just finished and tasted the spatula and it is AWESOME! I didn’t have dark brown sugar so I used light brown and added a tablespoon of molasses. It was SOOO good.
Tricia Buice
Thank you Fortune! So glad you enjoyed this pie. Great idea to add a little molasses. Bravo!
Diane Werner
Made this & my family freaked! It’s become our favorite pie. I used the short-bread crust!! Oh my yummmm!!! Delish!
Tricia Buice
Thank you Diane! So glad everyone enjoyed it. Thanks for giving it a try 😉
Dorothy Meredith
Can you use salted butter? That’s all I have right now.
Tricia Buice
Sure no worries. Enjoy!
Denise
Hello, I’m making this high right now as we speak and it is delicious however I’m so confused this is a non-baked pie? So many other recipes bake for 10 minutes I’m nervous to not bake it. But it is delicious and my sons plan is to put crumbled butterfingers on top of whipped cream.
Tricia Buice
Hi Denise. If you prefer to pre-bake your crust, then please feel free. It won’t hurt it to bake for 10 minutes. Another way to ensure the crust doesn’t get soggy is to preheat the oven with a baking stone or large metal baking pan. Place the unbaked pie directly on the hot stone and bake. This ensures the crust will be crisp as it starts baking immediately. Good luck! Hope you enjoyed the pie.
Michelle
I just finished putting this together. I licked the spoon after filling the pie….. OMG! So delicious! I made this for my daughter’s birthday. She is going to love it. Thank you!!
Tricia Buice
Thank you Michelle! I’m so glad you tried this delicious pie. Hope your daughter had a very happy birthday 🙂
Heather
Totally awesum. I had to leave out the egg yolks because of my granddaughter!s allergies, so I used half and half instead of the milk. My now go to butterscotch pie. Thanks for a great receipe!
Tricia Buice
Glad you enjoyed this luscious pie Heather! Thanks for commenting.
Stephanie
did leaving out the egg yolks make it runny or anything? id really like to make this but my niece is allergic to eggs also.
Becky Green
OH MY Tricia!!!! I DO LOVE Butterscotch!!!! I can taste that WARM BUTTERSCOTCH NOW!!!!!!!!!!!! OH YUM!!!!!!!!!! ;P I haven’t had butterscotch in forever! This might be one to try soon! Thanks for coming over to visit! Those 25 pairs of feet are CHICKS! 😉 We’re down to 24 now though, we lost one little one. She was “Itty-Bitty.” But, the rest are THRIVING & we’re bonding wonderfully! They’re SO SWEET! Thanks for trying to guess! 😉 (I hope to do some pictures before too long.)
Tricia Buice
Thanks Becky – how interesting about the chicks, can’t wait to hear more about them! Happy Thanksgiving
Erin M.
This is a beautiful pie! I’ve never had butterscotch pie, but I think I’ll make it for Thanksgiving! Pinned!
Tricia Buice
Thanks Erin! I know you are going to love this one. Happy Thanksgiving~
Erin M.
I made it and it is delicious!! I surprised my mom with it and learned that it was one of my late poppie’s favorites. Thank you so much for the recipe!
Tricia Buice
Thank you for letting me know Erin! This is so sweet and I’m so glad it was a hit. I LOVED the pie – really thought the butterscotch flavor came through. Thank you so much for reading and commenting and for trying a recipe. Hope you had a lovely Thanksgiving – thanks again 🙂
Violet Frisby
I have been searching for a good butterscotch pie recipe. I made this one and it was delicious! This definitely will be my “go to” butterscotch pie recipe. I served it last night and my husband and friends loved it! Great recipe!
Tricia Buice
Thank you Violet! I adore this pie 🙂 So glad it turned out good for you. Bravo!
Sheena @ Tea and Biscuits
Butterscotch reminds me of my Granny, she always used to have butterscotch “sweeties” (candy) in a little bag at the side of her chair. I’d rather take a bite of your Butterscotch Pie over pumpkin anything! I like the pumpkin spice, but not so keen on the canned pumpkin.
And I’m so excited because I just looked over your recipe and I would need to do very little tweaking to make it! I will need to perfect my gluten free pie crust (still working on that) but there’s no dairy in the butterscotch mix, so yay! I have a dairy free topping I found recently, and we can eat eggs without issues so I’ve bookmarked this and will let you know when I make it! 🙂
Tricia Buice
What a very nice memory Sheena 🙂 I do love butterscotch and you will see another recipe later this week – I’m on a roll! Good luck on your pie crust – I know you will be very proud when it is perfected. We try to eat very little dairy and go meatless most of the time. I hope you give it a try and thanks for commenting and stopping by!~
Sondra Elkins
Can u let filling cool before adding to pie crust?
Tricia Buice
Hi Sondra. I would not as the filling would be lumpy and not smooth. If you stir fully set filling, it may not retain the thickness needed to be sliceable. Good luck!
cheri
Hi Tricia, oh I have not had butterscotch pie in ages, looks delicious.
Tricia Buice
Thanks Cheri!
Abbe @ This is How I Cook
I am a butterscotch fan which is I why I didn’t want to miss this recipe. This would be a perfect dessert after that wonderful mushroom soup!
Tricia Buice
I an such a butterscotch fan – working on another one this weekend. Hope you’re having some wonderful weather! Love those Aspens 🙂
handmade by amalia
Oh, Tricia, this looks like it would be worth every calorie. Yum.
Amalia
xo
Tricia Buice
Calories? This pie has a few, okay maybe more than a few – but so worth it! Thanks for stopping by Amalia!
Diane (Created by Diane)
Oh I bet this pie is just over the top DELICIOUS, it looks amazing! I love pie 🙂
Tricia Buice
Thank you Diane – it is so creamy good!
Susan
I am definitely a butterscotch fan and your pie looks amazing, Tricia! Growing up, my favorite pudding was always butterscotch 🙂 I think it makes a perfect fall dessert.
Tricia Buice
Thank you Susan – if you love butterscotch this is the pie for you! Have a great week.
Dom
me and The Viking LOVE butterscotch! I think I might give this a go next weekend. You American’s really know how to make those classic sweet pies!
Tricia Buice
Chubby Americans know how to cook! I know you will love it – thanks so much Dom – have a great week.
Mandy
Guaranteed I would make a piggy of myself with this heavenly pie!
Have a wonderful and happy day Tricia.
🙂 Mandy xo
Tricia Buice
Thank you so much Mandy – hope you have a great week too!
Gerlinde/Sunnycovechef
Tricia, I don’t think I ever had a butterscotch pie. Yours looks delicious and I would love to have a piece right now.
Tricia Buice
Thanks Gerlinde! It is worth a try – it’s delicious 🙂
Monica
Love seeing one of your expert pies, Tricia! The butterscotch filling sounds like a lovely change, and it sure set up beautifully. Making and then presenting someone with a lovely slice of pie like this is such an expression of love. Lucky, lucky taste-testers!! : )
Tricia Buice
Thanks Monica 🙂 Butterscotch is often overlooked to the more popular caramel – but both have a special place in my heart! Have a great week 🙂
Chris Scheuer
Okay, this is it! After 39 years of being married, I’m making Scott a butterscotch pie. He has always talking about his grandmother’s butterscotch pie so longingly. I can’t believe I’ve never made one. I guess I thought it might not live up to hers – but I think this one will!! Thanks Tricia!
Tricia Buice
Oh that’s great Chris! I know he will love it – creamy and loaded with butterscotch flavor – can’t wait to hear how he likes it!
Toni | BoulderLocavore
When I was growing up I remember the three flavors of pudding we’d have would be vanilla, chocolate or butterscotch. Then it seemed butterscotch disappeared from food flavors. Loved little butterscotch hard candies too. This pie looks and sounds luscious and for those not having really had butterscotch, what a fantastic intro!
Tricia Buice
It is a terrific pie and very easy to make. I remember butterscotch pudding from my younger years – always loved the candy too!
sue|theviewfromgreatisland
Growing up we always had butterscotch pudding, and I haven’t had it in years. This pie sounds so good and brings that flavor back to me! And the light in your photos is gorgeous 🙂
Tricia Buice
Butterscotch was a lot more popular in years past – let’s bring it back! Thanks for always being so sweet 🙂
Jennifer @ Seasons and Suppers
Absolutely beautiful pie, Tricia! Your crust is so perfect and that butterscotch filling has me seriously drooling 🙂
Tricia Buice
Thanks Jennifer – gotta love butterscotch!
Angie@Angie's Recipes
Can you save me a piece? Rich creamy filling and flaky buttery crust…a heavenly combo!
Tricia Buice
You bet Angie! It is a wonderful pie – simple and delicious!