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)

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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