1. Home
  2. Recipes
  3. Butterscotch Pudding Pie

Butterscotch Pudding Pie

Featured in Irresistible Sweet Treats.

Create a decadent butterscotch dessert with creamy homemade filling, tender crust, and a whipped topping. Great for prepping in advance but needs time to chill completely.

Pin it Share it Send it Print it Jump To Recipe
A woman in a white chef's outfit with a chef's hat and apron.
Updated on Tue, 15 Apr 2025 20:54:11 GMT
Smooth pie with a whipped cream topping and caramel drizzle, a slice missing to show the creamy inside. Pin it
Smooth pie with a whipped cream topping and caramel drizzle, a slice missing to show the creamy inside. | cuisinegenial.com

Velvety Golden Butterscotch Pie

Making this Butterscotch Pie always sends me straight back to grandma's kitchen. We're not talking about the quick boxed pudding stuff here—this is authentic butterscotch, slowly cooked until it turns super deep and intense, then poured into a crispy crust with fluffy fresh whipped cream on top. It's the dessert that makes folks shut their eyes and let out a happy sigh with that first taste.

What Makes This Recipe Special

There's something truly wonderful about crafting butterscotch by hand. You get to see sugar change into amber treasure, then melt into cream and set up as a smooth, silky filling. What I love most? You can fix it up beforehand to cut down on party stress. And don't forget that priceless moment when everyone's faces light up as you set it on the table.

What You'll Need For Butterscotch Pie

  • Pie Crust: Cook this until it's perfectly brown—it holds everything together.
  • Dark Brown Sugar: The secret behind that intense butterscotch flavor we're looking for.
  • Egg Yolks: These make our filling incredibly lush and velvety.
  • Heavy Cream: You'll want this for both the filling and that dreamy whipped topping.
  • Whole Milk: Don't skimp with low-fat—the real stuff makes your custard extra smooth.
  • Butter: Adds that magic touch, especially in our filling.
  • Vanilla Extract: A little bit pulls all the flavors into harmony.
  • Rum, Bourbon, or Scotch: Add a dash if you're feeling adventurous—it's not needed but tastes amazing.
  • Cornstarch: This gets our filling to stand up perfectly.

Making It Step By Step

Get Your Crust Ready
Begin with a beautifully baked golden crust. I usually do this part the day before—saves tons of time on baking day.
Create Your Butterscotch Base
Combine your dark brown sugar, cornstarch, egg yolks and milk in a container. Then comes the exciting part—making caramel and watching sugar transform into gold. It's pure kitchen magic. Keep whisking as you add cream—it'll hiss and bubble but don't stop.
Mix And Heat Everything
This step needs some patience—slowly pour that egg mix into your caramel while whisking non-stop. Keep cooking until your thermometer hits the sweet spot, then throw in your butter, vanilla and maybe that splash of booze if you want.
Put It Together
Pour your golden treasure into the crust, smooth it out and let it cool overnight. The waiting is definitely the toughest part.
Finish With Cream
When you're all set, beat some cream with a bit of dark brown sugar and vanilla. Stack it high on your pie and watch everyone get excited.

Making It Perfect

  • Use Dark Brown Sugar: Go find the dark stuff for that rich, molasses taste.
  • Watch Your Caramel: Don't turn your back—it can burn in just moments.
  • Use A Thermometer: It takes away all the guessing for perfect results.
  • Split The Work: Doing it in stages makes the whole process way easier.
A slice of golden dessert pie with swirls of whipped topping and caramel sauce on a clean white dish. Pin it
A slice of golden dessert pie with swirls of whipped topping and caramel sauce on a clean white dish. | cuisinegenial.com

Keeping And Serving It Fresh

This pie stays good in your fridge for three days, but don't add that fluffy whipped cream until right before you serve it. Want to make it super early? Pop it in the freezer without the topping, then let it thaw in your fridge overnight when you need it.

Different Ways To Make It

  • Salty Sweet Version: Pour some salted caramel sauce on top for an amazing twist.
  • Add Some Crunch: I sometimes sprinkle roasted pecans over the whipped cream—it's absolutely wonderful.
  • Try A Chocolate Base: How about a slim chocolate layer between the crust and filling? So good!

Frequently Asked Questions

→ Why let ingredients warm up?

Stops the pudding from curdling or clumping while cooking.

→ Can pre-made crust work?

Sure, but make sure to bake it empty first.

→ Why skip crumb crust?

It’s too fragile to hold the rich, creamy filling properly.

→ How far ahead can I prep this?

Make it up to two days in advance, or pop it in the freezer for up to three months.

→ Why is dark sugar better?

It gives a richer, deeper flavor that light sugar can’t match.

Butterscotch Pudding Pie

Luscious butterscotch pie paired with caramelized pudding, fluffy whipped topping, and a flaky pastry crust.

Prep Time
180 Minutes
Cook Time
40 Minutes
Total Time
220 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (1)

Dietary: Vegetarian

Ingredients

01 1 chilled pie shell.
02 Egg wash (optional).
03 3 tablespoons cornstarch.
04 3/4 cup packed brown sugar.
05 4 large yolks from eggs.
06 1 1/4 cups full-fat milk.
07 1 cup whipping cream.
08 1/3 cup white sugar.
09 2 tablespoons unsalted butter.
10 3 tablespoons water.
11 1/2 teaspoon sea salt.
12 1 teaspoon pure vanilla extract.
13 1 teaspoon dark rum or bourbon (optional).
14 1/2 teaspoon vanilla flavoring.
15 1 cup chilled heavy cream.
16 2 tablespoons packed brown sugar.

Instructions

Step 01

Chill pie dough for at least 2 hours to get it ready for rolling.

Step 02

Roll out refrigerated pie dough into a 12-inch circle, then gently place into a 9-inch pie pan.

Step 03

Shape the layered edges into a stylish rim and refrigerate the pie base for half an hour.

Step 04

Heat the oven up to 375°F, and place parchment paper and weights on the chilled crust.

Step 05

Bake the weighted pie shell for 15 minutes. Remove the weights, and bake another 15 minutes till golden brown.

Step 06

In a bowl, whisk egg yolks, whole milk, cornstarch, and brown sugar until smooth.

Step 07

Cook granulated sugar and water over medium heat until it turns a deep amber—about 5-7 minutes.

Step 08

Slowly add in heavy cream while whisking, until the caramel becomes smooth and creamy.

Step 09

Pour in sugar mixture to the hot caramel slowly and keep whisking until it thickens to 195-200°F.

Step 10

Stir butter, salt, bourbon, and vanilla into the thickened mixture right after removing from heat.

Step 11

Cool mixture for about 5 minutes and then spread it into the baked crust.

Step 12

Keep pie uncovered in the fridge for at least 6 hours or a maximum of 2 days until firm.

Step 13

Beat chilled cream with brown sugar and vanilla until soft to medium peaks form.

Step 14

Spread whipped cream over the set pie right before you’re ready to put it on the table.

Step 15

Wrap leftovers and refrigerate for up to 5 days.

Notes

  1. Great for experienced bakers.
  2. Perfect to prepare ahead of time.
  3. Freezer compatible dessert.
  4. Sweet and decadent treat.

Tools You'll Need

  • 9-inch pie pan.
  • Weight set for pie crust.
  • Pot for heating ingredients.
  • Temperature reader (thermometer).
  • Hand or stand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream, butter).
  • Contains eggs.
  • Made with wheat products (pie crust).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 48 g
  • Protein: 6 g