This Butterscotch Heaven Pie is a luscious dessert layered with a creamy butterscotch filling and topped with airy whipped cream. It’s rich, comforting, and the perfect sweet indulgence.

Why You’ll Love This Recipe

I adore how this pie captures the deep, buttery sweetness of butterscotch without being overly heavy. The silky custard filling contrasts beautifully with the light, fluffy whipped cream topping. It’s sure to impress at gatherings and satisfying to enjoy any time I’m craving a decadent treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust, pre-baked (store‑bought or homemade)
Brown sugar
Cornstarch
Salt
Whole milk (or half‑and‑half for extra richness)
Eggs (separated into yolks and whites)
Unsalted butter
Vanilla extract
Heavy cream
Powdered sugar (for whipped cream)

Directions

Preheat and prep. Preheat the oven to the temperature recommended for blind‑baking your pie crust. Bake until lightly golden, then let cool completely.
Make the butterscotch base. In a saucepan, whisk together brown sugar, cornstarch, and a pinch of salt. Gradually whisk in the milk until smooth.
Cook the custard. Over medium heat, cook the mixture, stirring constantly until it thickens and bubbles. Remove from heat, then whisk in egg yolks until fully incorporated.
Finish the filling. Return the pan to low heat and whisk in butter and vanilla until smooth and glossy. Remove any foam from the surface.
Chill the filling. Pour the warm filling into the cooled pie crust. Cover with plastic wrap pressed directly onto the surface of the custard to prevent a film. Refrigerate for at least 4 hours, or until set.
Prepare whipped cream. When the filling is ready, whip heavy cream with powdered sugar until soft peaks form.
Assemble. Spread or pipe the whipped cream over the top of the set butterscotch filling.
Serve. Optionally sprinkle with a pinch of sea salt or butterscotch bits. Slice and enjoy!

Servings and Timing

Servings: 8 slices
Prep time: 20 minutes
Cook time: 15 minutes (plus pre‑baking the crust)
Chill time: Minimum 4 hours, ideally overnight
Total time: Approximately 4½ hours (most of which is chill time)

Variations

Salted Butterscotch: Top with a sprinkle of flaky sea salt for a sweet‑salty contrast.
Chocolate Drizzle: Add a drizzle of melted bittersweet chocolate over whipped cream before serving.
Nut Topping: Sprinkle toasted pecans or walnuts for added crunch.
Vegan Option: Use dairy‑free milk (coconut or almond) and vegan butter, and whip coconut cream in place of heavy cream.

Storage/Reheating

Store the pie in the refrigerator, covered, for up to 3–4 days. There’s no need to reheat—just serve chilled. To refresh the whipped cream topping, re-whip a little extra and add it before serving.

FAQs

1. Can I make this pie ahead for a party?

Absolutely. I usually make it a day in advance—letting it chill overnight ensures the filling sets perfectly and the flavors meld nicely.

2. What if my filling is runny after chilling?

Try extending the chill time by a few hours. If it’s still too loose, gently reheat on the stove, whisk in a little more cornstarch mixed with milk, cool slightly, then return to the crust and chill again.

3. Can I use a graham cracker crust instead of a pastry crust?

Yes—I sometimes swap in a graham cracker or even gingersnap crust for a fun flavor twist and ease of prep.

4. Can I freeze this pie?

I don’t recommend freezing—it may affect the texture of the creamy filling and whipped topping. It’s best enjoyed fresh from the fridge.

5. Can I skip the whipped cream topping?

Yes, but I love the lightness it adds. If I skip it, I might add a dusting of cinnamon or top with butterscotch or caramel sauces instead.

Conclusion

Butterscotch Heaven Pie is one of my favorite indulgences when I want something special yet approachable. Its creamy filling, light topping, and flexible variations make it a real crowd‑pleaser. I hope it brings a sweet touch to your table!