This Butterscotch Custard Pie is the kind of dessert that feels like a warm hug from the past. With its silky-smooth custard filling loaded with deep brown sugar and butter notes, all nestled inside a buttery, flaky crust, it hits the perfect balance between sweet comfort and elegant simplicity. It’s a no-fuss recipe that still impresses, and I love pulling it out for holidays, gatherings, or just when I want a little indulgence at the end of a weekday dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 9-inch pre-baked pie crust
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
Whipped cream (optional, for topping)
Directions
I start by melting the butter in a medium saucepan over medium heat.
Then I stir in the brown sugar and let it cook for 2–3 minutes, stirring constantly until the mixture is smooth and bubbly.
In a separate bowl, I whisk together the cornstarch, salt, milk, and egg yolks until everything is fully combined.
I slowly pour that milk mixture into the saucepan with the brown sugar and whisk non-stop to keep it smooth.
I keep cooking it over medium heat, still stirring, until the custard thickens and starts to bubble—usually around 5–7 minutes.
Once it’s off the heat, I stir in the vanilla extract.
I pour the warm custard into the pre-baked pie crust and smooth out the top.
After letting it cool at room temperature for 30 minutes, I refrigerate it for at least 4 hours until it’s fully set.
Just before serving, I like to add a generous dollop of whipped cream on top.
Servings and timing
This pie serves 8 people.
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes (plus at least 4 hours chilling time)
Calories per serving: 310 kcal
Variations
Graham Cracker Crust: When I want a little extra texture and a different flavor, I swap the traditional pie crust for a graham cracker one.
Salted Butterscotch Twist: I add a pinch of sea salt on top before chilling for a sweet-salty balance.
Bourbon Infusion: A tablespoon of bourbon stirred in with the vanilla gives the pie a grown-up edge.
Spiced Custard: A dash of cinnamon or nutmeg added to the custard brings cozy fall vibes.
Mini Pies: I sometimes divide the filling into mini tart shells for individual servings at parties.
Storage/Reheating
I keep the pie covered in the refrigerator for up to 4 days. It stays firm and flavorful. I don’t recommend freezing this custard pie—the texture can turn grainy once thawed. Since it’s best served cold, there’s no need to reheat it. I just let it sit for a few minutes out of the fridge before slicing if it feels too firm.
FAQs
What’s the difference between butterscotch and caramel?
Caramel is made with white sugar, while butterscotch uses brown sugar, giving it a deeper, more molasses-like flavor. That’s what gives this pie its distinct, rich taste.
Can I use a store-bought crust?
Absolutely—I often do when I’m short on time. Just make sure it’s pre-baked before adding the filling.
Can I make this pie ahead of time?
Yes, I actually prefer making it a day in advance. The flavor deepens, and the custard sets perfectly overnight.
Is it okay to use 2% milk instead of whole?
It works, but I’ve found the custard isn’t quite as creamy. Whole milk gives the best texture.
How can I tell when the custard is thick enough?
I look for the custard to bubble slightly and coat the back of a spoon. It should feel like a thick pudding when I stir it.
Conclusion
This Butterscotch Custard Pie is one of those timeless desserts that always feels special, no matter the occasion. It’s rich, comforting, and incredibly easy to make. Whether I serve it for the holidays or just because it’s Thursday, it always brings smiles to the table. One slice, and I’m reminded why homemade pies are always worth it.
Recipe:
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Butterscotch Custard Pie
- Total Time: 25 minutes + 4 hours chilling time
- Yield: 8 servings
- Diet: Vegetarian
Description
This Butterscotch Custard Pie features a rich, creamy custard made from brown sugar, butter, and egg yolks, all nestled in a buttery pie crust. It’s a nostalgic, make-ahead dessert perfect for holidays or everyday indulgence.
Ingredients
1 9-inch pre-baked pie crust
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
Whipped cream (optional, for topping)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Stir in the brown sugar and cook for 2–3 minutes, stirring constantly until smooth and bubbly.
- In a separate bowl, whisk together the cornstarch, salt, milk, and egg yolks until fully combined.
- Slowly pour the milk mixture into the saucepan, whisking constantly to prevent lumps.
- Cook over medium heat, stirring, until the custard thickens and starts to bubble, about 5–7 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour the warm custard into the pre-baked pie crust and smooth the top.
- Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 4 hours until fully set.
- Top with whipped cream before serving, if desired.
Notes
Use a graham cracker crust for a different texture and flavor.
Add a pinch of sea salt on top before chilling for a salted butterscotch twist.
Stir in 1 tablespoon of bourbon with the vanilla for a boozy variation.
Add a dash of cinnamon or nutmeg for a spiced fall version.
Use mini tart shells to make individual servings for parties.
Store covered in the refrigerator for up to 4 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
