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Butterscotch Pie

A rich, silky butterscotch custard in a flaky homemade crust, topped with whipped cream.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 Serivngs
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Flaky Pie Crust:
  • 1 ¼ cups all-purpose flour plus extra for dusting
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter very cold and cubed
  • 3 –4 tablespoons ice water keep it icy cold
  • 1 teaspoon apple cider vinegar helps keep the crust tender
For the Rich Butterscotch Filling:
  • 1 cup packed dark brown sugar the darker, the richer the molasses flavor
  • ¼ cup all-purpose flour
  • ¼ teaspoon fine sea salt
  • 2 cups whole milk do not use skim, as you need the fat for creaminess
  • 4 large egg yolks save the whites for another recipe
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon butterscotch extract optional, for an extra boost of flavor
For the Topping:
  • 1 cup heavy whipping cream chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of flaky sea salt for garnish

Method
 

  1. Prepare and Chill the Dough: Whisk flour and salt, then cut in cold butter until crumbly. Mix in ice water and vinegar until the dough clumps, form into a disk, wrap tightly, and refrigerate for at least one hour to ensure the butter firms up for a flaky, tender crust that holds its shape beautifully during baking.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C), roll out dough, and fit into a pie dish. Prick the bottom with a fork, line with parchment and weights, bake for 15 minutes, remove weights, and bake 5–7 more minutes until golden. Let it cool completely on a wire rack to prevent the filling from melting the crust.
  3. Thicken the Base: In a saucepan, whisk brown sugar, flour, and salt. Slowly stream in milk while whisking to avoid lumps. Cook over medium heat, stirring frequently, until the mixture bubbles and thickens slightly, which takes about 8–10 minutes, ensuring the flour cooks out properly for a smooth texture.
  4. Temper and Cook Custard: Whisk egg yolks in a bowl, then slowly ladle in half a cup of hot milk mixture to temper them. Pour the yolk mix back into the pan, cook on low for 2–3 minutes while stirring constantly until it coats the back of a spoon, creating a rich, velvety custard base.
  5. Finish the Filling: Remove from heat and stir in butter, vanilla, and butterscotch extract until fully melted and glossy. This final step enriches the flavor and adds a beautiful sheen to the filling, so stir well to ensure everything is evenly incorporated before pouring it into the prepared shell.
  6. Chill and Set: Pour the hot filling into the cooled crust, tap gently to release air bubbles, and smooth the top. Cover loosely with plastic wrap (not touching the surface) and refrigerate for at least four hours or overnight to allow the custard to set firmly and the flavors to meld together perfectly.
  7. Whip and Garnish: Beat chilled heavy cream, powdered sugar, and vanilla until stiff peaks form. Dollop or pipe onto the chilled pie, sprinkle with flaky sea salt, and serve immediately. The contrast of the airy, sweet cream against the dense, salty-sweet butterscotch creates a perfect balance in every bite.