What’s in this Butterscotch Pie Recipe
If you do any baking, you might just have everything you need to make this classic holiday pie in your kitchen right now!
Pie Crust: It can be store-bought or homemade. Just make sure it’s baked and cooled completely before adding the butterscotch filling. Dark Brown Sugar: You can always make your own by combining 1 cup of granulated white sugar with 1 TBSP (or more) of molasses. Make more or less as needed. Unsalted Butter: This is needed to achieve the signature smooth, buttery consistency and flavor. Kosher Salt: Just a pinch is needed to help enhance the other flavors. All-Purpose Flour: This is used to help stabilize the egg yolks. Cornstarch: You’ll need this to thicken the pie filling. Whipping Cream: This is used both in the pie filling and for the whipped topping. Don’t substitute it with anything else! Egg Yolks: Make sure it’s just the yolks! You don’t need the whites. Vanilla Extract: You can use homemade or store-bought vanilla extract. Powdered Sugar: You’ll need this to make the sweetest, fluffiest whipped cream.
PRO TIP: We topped our butterscotch pie with toasted pecans, and it added just the right amount of crunch and balanced the sweetness of the butterscotch.
How should I top butterscotch pie?
Homemade whipped cream made with just heavy cream, powdered sugar and vanilla extract makes the best topping! I also like to toss on some toasted pecans, but those are optional.
How to Store
In an airtight container in the fridge, butterscotch pie will stay fresh for about 3-5 days.
Serving Suggestions
This is a great dessert recipe to serve on holidays like Christmas and Thanksgiving!
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