Butterscotch Pie Recipe - The Cookie Rookie (2024)

4.20 from 35 votes

Author: Becky Hardin

• ▢ 1 pie crust store bought or homemade; baked and cooled

For the pie filling:

• ▢ 1¼ cups dark brown sugar packed, divided
• ▢ ¼ cup unsalted butter
• ▢ ¼ teaspoon kosher salt
• ▢ 1/3 cup all-purpose flour
• ▢ 1 teaspoon cornstarch
• ▢ 2 cups whipping cream
• ▢ 3 egg yolks
• ▢ 3 tablespoons unsalted butter cut up
• ▢ 1 teaspoon vanilla

For the Whipped Cream Topping:

• ▢ 2 cups whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ !Garnish:
• ▢ 1 cup chopped honey roasted pecans optional

For the pie filling:

• In a medium saucepan, combine ½ cup brown sugar and ¼ cup butter. Cook over low heat until butter melts and mixture is smooth. Stir continuously. Remove from heat.

• Combine the remaining ¾ cup brown sugar, flour and cornstarch in a small bowl and mix well.

• Add the flour mixture to the butter mixture – stir until incorporated. Whisk while adding 2 cups whipping cream. Return saucepan to medium heat and stir or whisk until thickened and bubbly.

• Reduce heat to low, and cook 2 minutes more while stirring. Remove mixture from heat.

• In a small bowl, lightly beat the egg yolks. Very slowly, and while quickly whisking, incorporate 1 cup of the hot filling into the egg yolks. Add the yolk mixture to the brown sugar/butter mixture in the saucepan.

• Turn heat to medium, stir constantly and bring the mixture to a gentle boil. Once the mixture comes to a boil, reduce heat to low and cook for 2 more minutes. Remove from heat and stir in 3 tablespoons butter and 1 teaspoon vanilla. Cool to touch then pour the butterscotch filling into the baked, cooled pie shell. Cover the pie with plastic wrap. Refrigerate at least 2 hours or overnight before serving.

For the Whipped Cream Topping:

• In a large mixing bowl, beat 2 cups whipping cream, 2 tablespoons powdered sugar and ½ teaspoon vanilla extract, with an electric mixer, until soft peaks form.

To Serve:

• Remove plastic wrap from pie and top with the whipped cream topping.

• Sprinkle pecans on top. Serve immediately.

• Enjoy!

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Hi Becky,
I haven’t made this recipe yet, but it looks exactly like how my grandma used to make it. Once upon a time, when hers didn’t set up, she made a Graham Cracker crust and poured the pudding in, added her meringue on top, baked it a few minutes and it was so incredible that’s how she did it from then on.
Graham Cracker Pudding was our families holiday favorite…just an idea for pudding that doesn’t set up when cool.
Happy Baking, Joellen

Last edited 5 months ago by Joellen

We’re sorry this recipe didn’t work out for you, Joy! This recipe is intended to be soft, not hard set!

It should thicken as it cools!

This is my favorite butterscotch pie recipe. The consistency and flavor are spot on. I will make this pie often.

I just finished making the filling – the consistency seemed perfect when I removed it from heat after boiling. Once I added the butter and vanilla, the consistency changed to a lumpy oily mixture. Is that supposed to happen?

wITH the meringue on top of the pie can’t you bake it in the oven?