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Butterscotch Pie

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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 | www.savingdessert.com

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.

 

Old Fashioned Butterscotch Pie | www.savingdessert.com

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.

 

Butterscotch Pie ~ Old fashioned butterscotch custard served in a pre-baked pie crust then topped with sweetened whipped cream and chopped roasted cashews. www.savingdessert.com

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 🙂

 

Butterscotch Pie ~ Old fashioned butterscotch custard served in a pre-baked pie crust then topped with sweetened whipped cream and chopped roasted cashews. www.savingdessert.com

Simple pie, simply wonderful!

 

 

Old Fashioned Butterscotch Pie | www.savingdessert.com

 

Old Fashioned Butterscotch Pie | www.savingdessert.com

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.

 

5 from 7 votes

Butterscotch Pie

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 8 servings
Course: Dessert, Pie
Author: Tricia
PRINT RECIPE
Old fashioned butterscotch custard served in a pre-baked pie crust then topped with sweetened whipped cream and chopped roasted cashews. 

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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 534kcal | Carbohydrates: 50g | Protein: 6g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 335mg | Potassium: 209mg | Fiber: 1g | Sugar: 32g | Vitamin A: 967IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg

 

 

Thanks for PINNING!

Butterscotch Pie ~ Old fashioned butterscotch custard served in a pre-baked pie crust then topped with sweetened whipped cream and chopped roasted cashews. www.savingdessert.com

 

Thanks so much for stopping by!  I hope you have a wonderful week.

Tricia

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51 Comments

  3. Denise says

    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.

    reply to this comment >

    • Tricia Buice says

      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.

      reply to this comment >

  4. Michelle says

    5 stars
    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!!

    reply to this comment >

  5. Heather says

    5 stars
    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!

    reply to this comment >

  6. Becky Green says

    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.)

    reply to this comment >

  8. Sheena @ Tea and Biscuits says

    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! 🙂

    reply to this comment >

  17. Monica says

    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!! : )

    reply to this comment >

  18. Chris Scheuer says

    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!

    reply to this comment >

  19. Toni | BoulderLocavore says

    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!

    reply to this comment >

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