What’s the difference between butterscotch pie and caramel pie?

While both pies offer rich, sweet flavors, butterscotch pie is made with brown sugar and butter, giving it a deeper molasses flavor. Caramel pies , on the other hand, typically use white sugar that is caramelized, resulting in a lighter, more buttery sweetness.

Can I make butterscotch pie ahead of time?

Absolutely. Butterscotch pie is an excellent make-ahead dessert. You can prepare the filling and assemble the pie a day in advance. Just store it covered in the refrigerator. Add toppings like whipped cream just before serving for the best texture.

Why is my butterscotch pie runny?

If your butterscotch pie filling is too loose, it's likely due to undercooking. Make sure the mixture thickens to a custard consistency before removing it from heat. Cornstarch and egg yolks both need time to fully activate their thickening properties.

Can I freeze butterscotch pie?

Freezing is not recommended for this pie, as the custard texture can become grainy once thawed. For best results, store in the refrigerator and consume within 3–4 days.

Butterscotch Pie – Best Classic Recipe Easy Steps

Name: Butterscotch Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup packed light brown sugar: provides deep caramel flavor; 4 tablespoons cornstarch: thickens the custard; 1/2 teaspoon salt: balances sweetness; 2 cups milk: adds creaminess to the filling; 2 egg yolks, beaten: enriches and thickens the custard; 1 tablespoon butter: adds richness and smooth texture; 1 teaspoon vanilla extract: enhances overall flavor; 1 (9-inch) pie crust, baked: provides the base for the filling

Description

This classic Butterscotch Pie features a rich, creamy custard made with brown sugar, butter, and vanilla, nestled in a buttery pie crust. It’s a nostalgic dessert perfect for holidays or anytime you crave a smooth, caramel-like treat.

Ingredients

Scale

1 cup packed light brown sugar: provides deep caramel flavor
4 tablespoons cornstarch: thickens the custard
1/2 teaspoon salt: balances sweetness
2 cups milk: adds creaminess to the filling
2 egg yolks, beaten: enriches and thickens the custard
1 tablespoon butter: adds richness and smooth texture
1 teaspoon vanilla extract: enhances overall flavor
1 (9-inch) pie crust, baked: provides the base for the filling

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Instructions

In the top of a double boiler, whisk together the brown sugar, cornstarch, salt, and milk.
Cook over medium heat, stirring constantly, for about 20 minutes or until the mixture thickens.
Gradually whisk a bit of the hot mixture into the beaten egg yolks, then return to the boiler and cook until the custard consistency is reached.
Preheat oven to 400°F (200°C).
Remove custard from heat and stir in butter and vanilla extract until fully incorporated.
Pour the butterscotch filling into the pre-baked pie crust and smooth the top.
Bake for about 5 minutes, or until the top is slightly browned.
Cool to room temperature, then refrigerate for at least 2 hours before serving.

Notes

Use a double boiler to prevent curdling and ensure smooth texture.
Let the pie cool completely before chilling to avoid condensation.
Add whipped cream or shaved chocolate on top for garnish.
Make ahead a day in advance for easier serving and best texture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Stovetop, Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310 kcal
Sugar: 25g
Sodium: 180mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg