Butterscotch Pie

5 from 3 votes

This Butterscotch Pie is cool, rich, creamy, and made entirely from scratch with a homemade butterscotch pudding brimming with notes of buttery, brown sugar! It's not overly sweet, it has just the right amount of salt, and is best described as downright addictive.

Prep Time30

Cook Time10

Chill Time6

Total Time6 40

Course: Dessert

Cuisine: American

Keyword: Butterscotch Pie

Servings:

Calories: 346kcal

Author: Kelly Anthony

Ingredients

Pie dough for single-crust pie
2 ¾ cups half and half, slightly warm
1 ½ cups light brown sugar
4 egg yolks, room temperature
3 ½ tablespoons cornstarch
½ teaspoon Kosher salt
2 tablespoons unsalted butter room temperature
1 teaspoon pure vanilla extract

Instructions

For the Crust:

Preheat the oven to 375° and have ready a 9” pie dish.
If using homemade pie dough, flour a large work surface and dust the dough with flour. Begin rolling out the dough until it is about an ⅛ of an inch thick and 12 inches in diameter.
Transfer to the pie dish, fold over any overhang and crimp the edges, if desired. Using a fork, poke holes across the bottom and transfer to the freezer to firm up for about 25 minutes.
Remove from the freezer, gently press a sheet or two of aluminum foil against the dough, making sure the entire pie shell is covered. Add pie weights or dried beans and bake for 25 minutes.
Take the shell out of the oven and carefully remove foil and pie weights. Return to the oven and bake, uncovered, for 15-20 minutes more or until the crust is cooked through and golden-brown. Set aside on a cooling rack to completely cool.

For the Butterscotch Pudding:

In the bowl of a stand mixer fitted with a paddle attachment beat together the sugar and egg yolks on medium-high speed until thickened and pale yellow in color, about 3-4 minutes. You could also use a large bowl and a handheld mixer.
With the mixer now on low, add the cornstarch and salt. Then, slowly stream in the half and half, mixing all the while.
Pour the contents of the stand mixer bowl back into the medium-sized saucepan and place over medium heat. Allow the mixture to simmer, slowly whisking until thickened, about 6-8 minutes. Note, the pudding will thicken slightly as it cools.
Remove from the heat and stir in butter and vanilla. After about 20 minutes, cover loosely with plastic wrap, and set aside to cool completely, about 1 ½ to 2 hours more.
Pour pudding into the fully-cooked pie shell and smooth the top with an offset spatula. Cover with plastic wrap and transfer to the refrigerator. Refrigerate pie for at least 4 hours, or until chilled through. Serve and enjoy!

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