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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. 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 ⅔ 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 ⅓ 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
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Thanks so much for stopping by! I hope you have a wonderful week.
Tricia
Patricia Greig
I am an accomplished home baker and love to make pies. My mother’s favourite flavour was butterscotch. This recipe was fantastic! I could tell by the list of ingredients using dark briwn sugar and making the carmel sauce with the nutty brown butter and the hot water guaranteed a good carmel flavour. Also, the use of both cornstarch and flour ensured a nice thick custard. Gobbled up in no time!
Tricia Buice
Thank you Patricia! I truly appreciate your feedback. I’m thrilled you enjoyed the pie 🙂
Vernell
Is it okay !to use a double boiler with this recipe?
Tricia Buice
I haven’t tested it using a double boiler Vernell. I’m not sure if it would get hot enough to boil.
Kaylee
Do you know far ahead I can make this before serving? I plan on making it Thursday night for Saturday afternoon.
Tricia Buice
That will work fine Kaylee. Keep it refrigerated and you’ll be good to go.
Scarlett
I’ve had better! I made this recipe this afternoon, it came out fine, the putting thickend and everything but the taste just was not great. None of my family was fan.
Roy Jones
I haven’t made the pie yet. Will this pie set up firm and slice without falling apart?
Tricia Buice
Hi Roy. Yes it should be fine. I’ve never had any trouble with this recipe. If you’re making a new recipe for a holiday or special occasion, I always test it first. If you’re unsure about making pies or a cream pie like this, testing is highly recommended. It’s not difficult. Just follow the instructions and it will be great. Enjoy!
Susan
Browning butter in the microwave is foolproof! In my mw it takes about 2 minutes for lightly browned butter. I recommend doing 1 full minute, checking, then adding 30 secs more as needed for the color you want. Cover your bowl with a piece of parchment paper to avoid splattering.
Tricia Buice
Thanks Susan!
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 😉
Reviewer
I did almost everything wrong and it still came out amazing
Tricia Buice
Thanks for the feedback! I’m so glad you found this recipe fail-proof 😁
Dorothy Meredith
Can you use salted butter? That’s all I have right now.
Tricia Buice
Sure no worries. Enjoy!