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Creamy Butterscotch Pie

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This creamy butterscotch pie features a silky homemade butterscotch filling nestled in a crunchy graham cracker crust and topped with fluffy whipped cream. It’s a nostalgic, crowd-pleasing dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full crackers, crushed)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk (or half-and-half for extra richness)
  • 4 large egg yolks, room temperature
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons pure vanilla extract
  • Optional: 1/4 teaspoon ground cinnamon
  • 1 cup heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Optional: 1/2 cup prepared whipped topping (store-bought)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, granulated sugar, and a pinch of salt in a medium bowl.
  3. Stir in melted butter until mixture resembles wet sand.
  4. Press crumbs firmly into the bottom and sides of a 9-inch pie pan. Use a flat-bottomed cup for even packing.
  5. Bake crust for 8-10 minutes until golden and fragrant. Set aside to cool.
  6. Combine brown sugar, cornstarch, and salt in a medium saucepan.
  7. Whisk in milk until smooth.
  8. In a small bowl, beat egg yolks lightly.
  9. Cook sugar-milk mixture over medium heat, whisking constantly, until thickened (about 7-9 minutes).
  10. Remove from heat. Whisk a bit of hot mixture into egg yolks, then pour yolks into the pan, whisking quickly. Return to heat for 2-3 minutes until thick and glossy.
  11. Take off heat and stir in butter and vanilla until smooth. Add cinnamon if using.
  12. Pour filling into cooled crust. Smooth top and cover with plastic wrap pressed onto surface.
  13. Chill in fridge for at least 4 hours, or overnight.
  14. In a large chilled bowl, beat heavy cream, powdered sugar, and vanilla until medium peaks form (2-3 minutes).
  15. Spread or pipe whipped topping over chilled pie just before serving.
  16. Slice with a sharp knife, wiping between cuts for clean slices. Serve cold.

Notes

For gluten-free, use GF graham crackers. Chill pie thoroughly for best texture. Use cold bowl and beaters for whipped cream. If filling is lumpy, strain before pouring into crust. Crust can be made in a square dish for bars. Top with berries or chocolate shavings for extra flair.

Nutrition

Keywords: butterscotch pie, creamy butterscotch, graham cracker crust, whipped topping, easy dessert, nostalgic pie, comfort food, potluck dessert, homemade pie, American dessert

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