Grandma’s Butterscotch Pie

There’s something timeless about the rich, buttery sweetness of a homemade butterscotch pie. Passed down through generations, Grandma’s Butterscotch Pie is a dessert that embodies comfort, tradition, and the perfect balance of creamy pudding filling with a tender crust. Whether you’re preparing it for a family gathering or simply craving something special, this pie is bound to impress.

Why You’ll Love This Recipe:

• Rich Butterscotch Flavor: The combination of brown sugar, butter, and vanilla creates a luscious, indulgent pudding that’s irresistible.
• Versatile Crust Options: Whether you prefer a classic pastry crust, a buttery graham cracker crust, or a crunchy cookie crust, this recipe works beautifully with any choice.
• Topped with Whipped Cream: Freshly whipped cream adds the perfect light and fluffy topping to balance the creamy butterscotch filling.

Ingredients You’ll Need:

For the Pie:

• 9-inch pie crust (pastry, graham cracker, or cookie crust)
• 2 cups milk of choice (unsweetened almond milk works well)
• 1 cup brown sugar
• 3 egg yolks
• 1/4 cup cornstarch
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Cream:

• 1 cup heavy cream (or Cool Whip for a shortcut)
• 1/4 cup powdered sugar
• Optional: Butterscotch chips, caramel, or butterscotch sauce for garnish

Step-by-Step Instructions:

Making the Butterscotch Filling:

1. Combine Ingredients:
   In a medium saucepan, whisk together milk, brown sugar, egg yolks, cornstarch, and salt. Ensure everything is well mixed to prevent lumps.
2. Cook the Pudding:
   Place the saucepan over medium-high heat, stirring constantly to prevent burning. Cook for about 5 minutes, or until the pudding thickens into a smooth, creamy texture.
3. Add Flavor:
   Remove the pan from heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
4. Assemble the Pie:
   Pour the warm butterscotch pudding into your prepared pie crust. Cover the pie with plastic wrap or foil to prevent a skin from forming on top, then refrigerate until fully set, about 2-3 hours.

Making the Whipped Cream:

1. Whip the Cream:
   Using a hand mixer, beat the heavy cream and powdered sugar together until light and fluffy. This should take 2-3 minutes.
2. Decorate the Pie:
   Once the pie is chilled, top it with whipped cream. Use a spoon for a rustic look or pipe it for an elegant finish. Add optional garnishes like butterscotch chips, caramel drizzle, or butterscotch sauce for extra flair.

Tips for Success:

• For the Perfect Pudding: Stir constantly while cooking the pudding to avoid lumps or scorching.
• Make It Ahead: This pie is ideal for prepping the night before—just add the whipped cream topping before serving.
• Dietary Adaptations: Use dairy-free butter and almond milk for a lactose-free version.

Storage:

Keep the pie refrigerated, covered, for up to 2-3 days. Serve chilled for the best texture and flavor.

Conclusion:

Grandma’s Butterscotch Pie is more than just a dessert—it’s a slice of tradition and comfort. With its rich butterscotch filling, versatile crust options, and fluffy whipped cream topping, it’s a treat that never fails to delight. Share a slice with loved ones, and let the nostalgia take you back to cherished family gatherings.

Looking for more from-scratch recipes? Check out my Instant Butter Pecan Pudding Mix or Base Cake Mix for more delicious inspiration.

Grandma’s Butterscotch Pie

Grandma's Butterscotch Pie is a rich, creamy dessert featuring a luscious butterscotch filling nestled in a flaky crust. It's topped with a generous dollop of homemade whipped cream, adding a light and airy finish to this classic treat.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Servings 11 servings

Calories 142 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 9 inch pie crust of choice pastry graham cracker or cookie crust
• 2 cups milk of choice (You can use Unsweetened Almond Milk)
• 1 cup brown sugar
• 3 egg yolks
• ¼ cup cornstarch
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Whipped Cream or Can use Cool Whip
• 1 cup heavy cream Can also use Cool Whip as a shortcut for fresh whipped cream
• ¼ cup powdered sugar
• Optional: butterscotch chips or caramel or butterscotch sauce on top

Instructions

 

• In a medium-sized saucepan, whisk together the milk, brown sugar, egg yolks, cornstarch, and salt until mixed well on medium-high heat.
• Cook until the pudding is thick, stirring constantly for 5 minutes or so.
• Once the pudding has thickened, turn off the heat and add the vanilla extract and butter, mixing until the butter is melted.
• Pour the butterscotch pudding into the pie crust and place in fridge covered with saran wrap or foil.
• Top or pipe with whipped cream before serving or after pie has cooled.
• Pie can be stored in the fridge for up to 2-3 days.
• Whipped Cream
• Using a hand mixer, whip together the heavy cream and powdered sugar until light and fluffy.
• Top or pipe with whipped cream before serving or after pie has cooled.
• Pie can be stored in the fridge for up to 2-3 days.

Nutrition

Calories: 142kcalCarbohydrates: 25gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 61mgSodium: 220mgPotassium: 34mgFiber: 0.03gSugar: 22gVitamin A: 166IUCalcium: 24mgIron: 0.3mg

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