butterscotch cream pie recipe

Written BySheba G Updated On
butterscotch cream pie recipe
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The Best butterscotch cream pie recipe

Butterscotch cream pie is a classic dessert that brings warmth and comfort to any meal. Growing up, this was one of my favorite pies that my mom would make for family gatherings and special occasions.

The combination of a rich, velvety butterscotch filling and a flaky pie crust creates a perfect balance of textures and flavors that my kids and I love. This pie is not only delicious but also a great way to satisfy your sweet tooth without feeling too guilty.

It is packed with nutrients from the cream and eggs, and the butterscotch flavor comes from brown sugar and butter, which are healthier than many other sugar substitutes. The process of making this pie is straightforward and does not require any specialized skills.

The key to a perfect butterscotch cream pie is to ensure that the filling is cooked properly to achieve the right consistency. The filling should be thick and creamy, and the crust should be golden brown and crispy.

This pie is perfect for any occasion, whether it’s a family dinner, a holiday celebration, or just a treat for yourself. It is a versatile dessert that can be enjoyed year-round and is sure to be a hit with anyone who tries it.

Butterscotch Cream Pie

Butterscotch Cream Pie

4.9 from 1799 votes

A classic butterscotch cream pie with a velvety smooth filling and a flaky pie crust. This pie is perfect for any occasion and is sure to impress your family and friends.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Butterscotch Filling

1 cup unsalted butter
1 1/2 cups packed brown sugar
3 tbsp all-purpose flour
3/4 tsp salt
2 cups heavy cream
4 large egg yolks
2 tsp vanilla extract

For the Whipped Cream Topping

2 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1To make the pie crust, combine the flour and salt in a large mixing bowl.
2Add the cold cubed butter and mix using your fingers until the mixture resembles coarse crumbs.
3Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
4Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5Preheat your oven to 425°F.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges and crimp as desired.
9Line the crust with parchment paper and fill it with pie weights or dried beans.
10Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-15 minutes or until the crust is golden brown.
11Set aside to cool.
12To make the butterscotch filling, melt the butter in a medium saucepan over medium heat.
13Add the brown sugar and stir until dissolved.
14In a separate bowl, whisk together the flour and salt.
15Gradually add the flour mixture to the saucepan, stirring continuously.
16Cook for 2-3 minutes until the mixture thickens.
17Remove from heat and let it cool slightly.
18In a separate bowl, whisk together the heavy cream and egg yolks.
19Slowly pour the cream mixture into the saucepan, whisking continuously.
20Cook over medium heat until the mixture thickens and comes to a boil.
21Remove from heat and stir in the vanilla extract.
22Pour the filling into the cooled pie crust and smooth the top with a spatula.
23Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
24To make the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl using an electric mixer or hand mixer until stiff peaks form.
25Spread the whipped cream over the chilled pie filling and serve.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Saucepan
Whisk
Electric mixer or hand mixer
Pie crust

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 120mg🧂Sodium: 400mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: For a smoother filling, you can strain the mixture through a fine-mesh sieve before pouring it into the pie crust. To make the pie ahead of time, prepare the filling and crust separately and assemble just before serving. Store leftover pie in the refrigerator for up to 3 days. This recipe is easily adaptable to other flavors by substituting the butterscotch filling with different flavors like caramel or chocolate.

Watch Video Of How Butterscotch Cream Pie Works

Butterscotch cream pie is a timeless dessert that never fails to impress. It is perfect for any occasion, from family dinners to holiday celebrations.

The combination of a flaky pie crust and a velvety butterscotch filling makes it a crowd-pleaser. This pie can be made ahead of time and stored in the refrigerator for up to 3 days, making it a convenient option for busy households.

Serve it chilled with a dollop of whipped cream on top for an extra touch of indulgence. This recipe is always a good idea for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Butterscotch Cream Pie

1. Can I use store-bought pie crust for this recipe?

Yes, you can use store-bought pie crust to save time. Just follow the package instructions for baking the crust before adding the butterscotch filling.

2. How do I know when the butterscotch filling is done?

The butterscotch filling is done when it thickens and comes to a boil. This usually takes about 5-7 minutes of cooking. Be sure to stir continuously to prevent burning.

3. Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. Prepare the filling and crust separately and assemble just before serving. Store the pie in the refrigerator for up to 3 days.

4. Can I freeze the butterscotch cream pie?

Yes, you can freeze the butterscotch cream pie. Assemble the pie and freeze it for up to 1 month. Thaw in the refrigerator overnight before serving.

5. Can I use margarine instead of butter in this recipe?

It is not recommended to use margarine instead of butter in this recipe. Butter provides the rich flavor and creamy texture that is essential to the butterscotch filling. Using margarine may alter the taste and consistency of the pie.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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