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A slice of creamy butterscotch pie with a smooth caramel-colored filling, buttery crust, chopped pecans, and a dollop of whipped cream on top.

Classic Butterscotch Pie

Classic stovetop butterscotch pie with a deep, buttery caramel filling that sets up creamy and smooth in a pre-baked crust. Simple pantry ingredients, no water bath required, and perfect for holidays or Sunday dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Filling
  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • 3 large egg yolks
  • ¼ cup cornstarch
  • 2 cups whole milk
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Crust
  • 1 pre-baked 9-inch pie crust
  • Topping
  • Whipped cream
  • Optional toasted chopped pecans or walnuts

Equipment

  • Medium saucepan, whisk, 9-inch pie plate

Method
 

  1. Melt butter in a saucepan until golden and nutty. Stir in brown sugar and cook 2 minutes.
  2. Whisk egg yolks, cornstarch, milk, and salt until smooth.
  3. Slowly pour milk mixture into butter-sugar while whisking constantly.
  4. Cook, stirring, until thick and glossy (8–10 minutes). Remove from heat and stir in vanilla.
  5. Pour into pre-baked crust, cool 30 minutes, then refrigerate at least 3 hours.
  6. Top with whipped cream and optional toasted nuts before serving.

Notes

Use whole milk for best richness. Stir constantly to prevent scorching. Chill fully for clean slices. Excellent make-ahead dessert. Top just before serving. Classic with whipped cream or elevated with toasted pecans.