Name: Butterscotch Pie with Rich Caramel Flavored Pudding Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 11 h 15 min
Cuisine: American
Ingredients: 190 g All purpose flour; ¼ teaspoon Salt; ½ tablespoon Granulated sugar; 113 g Unsalted butter (82% fat, very cold); 60 g Water (very cold); 15 g Apple Cider vinegar; 220 g Brown sugar; 55 g Unsalted butter (82% fat at room temperature, for butterscotch); 230 g Heavy cream (36% fat); ½ teaspoon Salt; 1 teaspoon Vanilla extract; 480 g Whole milk (3% fat); 4 Egg yolks (room temperature); 45 g Corn starch; 55 g Unsalted butter (82% fat at room temperature, for pudding finish); Freshly whipped Chantilly cream; Leftover butterscotch sauce (2–3 tablespoons reserved); Shaved chocolate

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Introduction

Butterscotch pie is a luscious dessert featuring a flaky homemade crust filled with rich, creamy butterscotch pudding. This classic treat combines the warm flavors of caramelized brown sugar and butter with a smooth custard, making it perfect for any special occasion or cozy night in.

A close-up view of a pie with a golden-brown, flaky crust folded around the edge, filled with smooth caramel sauce forming the base layer. On top of the caramel is a decorative layer of white whipped cream shaped in a spiral pattern with rounded dollops. The whipped cream is drizzled with a light brown caramel sauce and sprinkled with small crunchy nut pieces. The pie is on a white plate, set against a white marbled surface with a small white bowl of extra caramel sauce on a wooden board in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

190 g all-purpose flour
¼ teaspoon salt
½ tablespoon granulated sugar
113 g unsalted butter (82% fat, very cold)
60 g water (very cold)
15 g apple cider vinegar
220 g brown sugar
55 g unsalted butter (82% fat, room temperature)
230 g heavy cream (36% fat)
½ teaspoon salt
1 teaspoon vanilla extract
480 g whole milk (3% fat)
4 egg yolks (room temperature)
45 g cornstarch
55 g unsalted butter (82% fat, room temperature)

Instructions

Step 1: Make the pie crust by mixing the flour, sugar, and salt in a large bowl. Chill the bowl in the freezer for 5–10 minutes. Cut the cold butter into small chunks and chill along with the measured water and vinegar.
Step 2: Add the cold butter to the flour mixture and rub it with your fingers until it resembles coarse sand, leaving some larger pieces for flakiness.
Step 3: Gradually stir in the cold water and vinegar, just enough to form an evenly hydrated dough that is not sticky or dry.
Step 4: Turn the dough onto a lightly floured surface and gently bring it together without kneading. Shape into a disk, wrap in plastic, and refrigerate for at least 2 hours.
Step 5 (optional): For extra flakiness, roll the chilled dough into a rectangle, fold it several times to create layers, then refrigerate again for 2 hours before rolling out.
Step 6: Roll the dough into a 10-inch circle, fit it into a 9-inch pie dish carefully without stretching, and blind bake following your preferred method. Let the crust cool to room temperature.
Step 7: Make the butterscotch by melting 55 g butter and brown sugar in a saucepan over medium heat, stirring constantly until glossy and bubbling with a rich caramel aroma (about 3 minutes).
Step 8: Warm the heavy cream until it begins to simmer. Slowly pour it into the butterscotch mixture while stirring continuously. Cook for 2–3 more minutes without boiling.
Step 9: Stir in salt and vanilla extract. Set aside to rest while preparing the pudding base.
Step 10: Whisk the egg yolks in a bowl until slightly fluffy, then whisk in the cornstarch until smooth.
Step 11: Heat the milk until hot but not boiling. Combine with the butterscotch sauce and stir well. Bring the mixture to a gentle simmer, then remove from heat.
Step 12: Temper the egg yolks by slowly pouring the hot milk-butterscotch mixture into them while whisking continuously, then return everything to the saucepan.
Step 13: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue whisking until smooth and glossy. Strain for extra smoothness if desired.
Step 14: Stir in the room-temperature butter until fully incorporated and creamy.
Step 15: Pour the butterscotch pudding into the cooled pie crust and smooth the top. Refrigerate for 3–4 hours until set.
Step 16: Before serving, garnish with freshly whipped cream, reserved butterscotch sauce, and shaved chocolate if you like.

Tips & Variations

For a more flaky crust, use the folding lamination technique suggested in the instructions before chilling the dough.
If you want to save some sauce for decoration, set aside 2–3 tablespoons of butterscotch before mixing it with the cream.
Use room temperature egg yolks and butter for a smoother pudding consistency.
Consider adding a pinch of cinnamon or nutmeg to the butterscotch for a warm spice twist.

Storage

Store the assembled butterscotch pie covered in the refrigerator for up to 3 days. Let it sit at room temperature for 20–30 minutes before serving for the best texture. Avoid freezing the filled pie, as the creamy filling can separate upon thawing. However, you can freeze the baked pie crust wrapped tightly in plastic wrap and foil for up to 2 months. Thaw it overnight in the fridge or at room temperature for about an hour and refresh its crispness by baking at 350°F (175°C) for 5–8 minutes before filling.

How to Serve

A golden brown crust with a fluted edge forms the base layer of this pie, filling the white plate. Inside the crust is a smooth, caramel-colored filling that glistens under the light. Resting on the filling is a thick layer of fluffy white whipped cream, piped in concentric circles from the outer edge to the center, creating a flower-like pattern. The whipped cream is drizzled with a rich caramel sauce, and sprinkled evenly with small, light brown nut pieces. To the side is a small white bowl filled with more caramel sauce on a wooden board. The background is a white marbled surface partly covered by a beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, the dough can be made and refrigerated for at least 2 hours or frozen for longer storage. Just thaw and roll out when ready to use.

How do I prevent the pie crust from shrinking during baking?

Handle the dough gently without stretching it when fitting into the pan. Chilling the dough well before baking and using pie weights for blind baking also help maintain its shape and prevent shrinking.