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Slice of homemade butterscotch pie topped with whipped cream and drizzled caramel sauce, served on a white plate with a fork.

Butterscotch Pie

Rich, velvety Butterscotch Pie filling nestled in a crisp, flaky crust and topped with fluffy whipped cream creates a dessert that delights every bite.
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Prep Time 3 hours
Cook Time 40 minutes
Chill Time 6 hours
Total Time 9 hours 40 minutes
Servings: 8
Course: Dessert, Pie
Cuisine: American, Baking
Ingredients Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust all-butter chilled
  • 1 large egg for optional egg wash
  • 1 Tablespoon milk for egg wash optional
  • ¾ cup packed dark brown sugar for filling
  • 3 Tablespoons cornstarch for filling
  • 1 and ¼ cups whole milk room temperature for filling
  • 4 large egg yolks room temperature for filling
  • ⅓ cup granulated sugar for caramel syrup
  • 3 Tablespoons water room temperature for caramel syrup
  • 1 cup heavy cream room temperature for filling
  • 2 Tablespoons unsalted butter softened for filling
  • ½ teaspoon salt for filling
  • 1 teaspoon pure vanilla extract for filling
  • 1 teaspoon bourbon scotch or rum optional can replace with more vanilla for flavor
  • 1 cup heavy cream cold for whipped cream topping
  • 2 Tablespoons packed dark brown sugar for whipped cream
  • ½ teaspoon pure vanilla extract for whipped cream
  • Salted caramel sauce optional for drizzling on top

Notes

This pie is a labor of love with layers of deep butterscotch flavor. Make it ahead and chill for a perfect set, then top with whipped cream just before serving for a dreamy dessert experience.