Butterscotch Pie Recipe with Condensed Milk

This butterscotch pie recipe with condensed milk is silky smooth, rich, and incredibly indulgent. The pie is made with a homemade butterscotch custard filling and garnished with a creamy whipped topping. It’s the perfect option when you want a delicious butterscotch fix and an exquisite make-ahead dessert!

Easy butterscotch pie

It’s the season for pies, and this old fashioned butterscotch pie should be on everyone’s list! It’s simple to make and looks absolutely gorgeous.

The velvety, smooth butterscotch pudding filling is sure to please your family! It’s created with brown sugar, butter, and condensed milk and has a delicious butterscotch aroma.

Plus, you can prepare the pie in advance and store it in the fridge 2 to 3 days before serving. I love make-ahead desserts, especially on busy holidays like Thanksgiving, where you have to cook a bazillion dishes.

The hardest part is waiting for the pie to chill, but your patience will be massively rewarded. This recipe for butterscotch pie is incredible. The custard just melts in your mouth and has the right balance of luscious creaminess and sweetness.

If you need some more pie inspiration for the holidays, make sure to check out this pumpkin pie, pecan pie, and sweet potato pie.

Ingredients

Check out the recipe card at the end of the post for specific ingredient quantities.

• Brown sugar lends the pie a delicious caramel flavor. You can use both light brown and dark brown sugar. The pie you see in the photos was made with light brown sugar.
• Butter: You can’t have butterscotch pie without butter! I prefer salted butter in this silk pie recipe. If using unsalted butter, add 1/4 tsp salt to the pudding.
• Sweetened condensed milk: Adding condensed milk introduces a rich creaminess to the pudding and boosts the delicious butterscotch flavor.
• Milk: The pie can be made with any kind of milk, whole milk, 2%, or non-fat. I recommend whole milk for the silkiest texture.
• Egg yolks help to set the butterscotch filling. Save the whites for meringue cookies.
• Cornstarch is what thickens the butterscotch pudding filling to make it firm enough to slice.
• Vanilla extract: A splash of vanilla deepens the aroma and makes the pie irresistible.
• Pre-baked pie crust is the vessel to hold the pudding filling. You can either blind bake a homemade pie crust or buy a ready-made pie shell. The crust needs to be fully baked in advance since the filling is cooked on the stovetop, not baked.

Topping ideas

I like to serve the pie with a scoop of whipped cream. Some chopped-up butterscotch and a caramel drizzle make a beautiful presentation. Of course, these are optional, and you enjoy your butterscotch pie any way you want.

• Heavy whipping cream is perfect to whip up the creamy, fluffy topping.
• Powdered sugar adds a bit of sweetness.
• Vanilla extract adds a touch of sweet aroma.
• Butterscotch fudge is optional but sure makes the pie look pretty.
• Butterscotch sauce: We love to drizzle butterscotch sauce over the pie when serving it. It’s so good!

Instructions

1. Prepare pie crust

• If your pie crust is unbaked, blind bake it according to package instructions.
• You can skip this step if your pie crust is already pre-baked.

2. Combine yolks and cornstarch

• In a small mixing bowl, whisk together the egg yolks and cornstarch until perfectly combined, and you no longer see clumps of cornstarch. Set aside.

3. Dissolve brown sugar

• Add the brown sugar, butter, and sweetened condensed milk to a medium saucepan.
• Cook over medium-high heat until the sugar has dissolved and the mixture comes to a boil, about 5 to 7 minutes.
• Be sure to stir constantly so that nothing burns to the bottom of the pot.

4. Cook until thick

• Take the saucepan off the heat and pour in the milk. Whisk until combined. Then add the egg cornstarch mixture and whisk vigorously until well incorporated.
• Return the saucepan to the stovetop and continue cooking until thick, approx. 3 to 5 minutes. The mixture thickens rapidly, which indicates the butterscotch custard is ready.

5. Strain custard

• Strain the custard through a fine-mesh sieve placed over a bowl. This helps to remove curdled egg yolks and makes the filling super smooth.

6. Refrigerate pie

• Pour the strained butterscotch pudding into the pre-baked pie crust.
• Gently press a piece of plastic wrap (cling film) directly onto the custard. Doing so prevents skin from forming.
• Refrigerate your butterscotch pie for at least 6 hours, preferably overnight.

7. Whip cream

• Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Use a cold mixing bowl and an electric mixer or a stand mixer fitted with the balloon/whisk attachment.

8. Garnish

• Remove the chilled butterscotch pie from the fridge and top with the whipped cream.
• Add optional pieces of butterscotch fudge for garnish.
• Chill until ready to serve.

9. Time to eat

• Serve the pie with a drizzle of butterscotch sauce and enjoy!

Tips for success

• Pie dish: Make sure your pie dish isn’t too shallow. As you can see in the photos, the custard fills the pie pan almost all the way to the top.
• Plan ahead: This butterscotch pie must chill for at least 6 hours in the refrigerator. I usually make it the day before I want to serve it so it can firm up properly overnight. The whipped cream topping is best made on the day you serve the pie.
• Whisk continually: You can’t undo burnt butterscotch. So be present and stir frequently as you cook the custard mixture.
• Add the milk and yolks in the right order: My recipe doesn’t require tempering the eggs, but it is important to add the milk before the egg yolk-cornstarch mixture. The milk cools the butterscotch, which means the yolks won’t curdle when you add them to the saucepan.
• Add the yolks slowly: Pour the egg mixture slowly into the warm pudding and whisk constantly while you pour. This ensures the yolks disperse properly and don’t curdle.
• Strain the custard: Despite stirring, there’s always a chance for tiny pieces of egg yolk. I recommend straining the butterscotch pudding through a fine-mesh sieve to remove those eggy bits. It’s an extra step, but the custard will be so much smoother and silkier.

Variations

• Topping: Feel free to place the topping on each slice as you serve the pie instead of spreading it on the whole pie. This makes storing leftovers easier.
• Garnish: There are other options besides fudge. Crushed cookies, butterscotch chips, chopped nuts, and chocolate curls all make great toppings.
• Chocolate: For a chocolate butterscotch pie, add 1 tablespoon cocoa powder when you dissolve the brown sugar.
• Cool whip: If you’re in a hurry, use thawed cool whip for the topping.

Storage instructions

• Refrigerate: Because of the high dairy content, this butterscotch cream pie recipe needs to be kept in the fridge. Cover it loosely with plastic wrap, so it doesn’t squish the topping. You can store it in the refrigerator for up to 4 days.
• Freeze: Homemade butterscotch pie freezes beautifully. It’s best to skip the whipped topping if you know you will freeze the pie. Wrap the pie pan in plastic wrap (cling film) and then with a foil as a double layer. Freeze for up to 2 months.
• Defrost: Let the pie thaw overnight in the fridge before eating.

More pie recipes to love

• Chocolate Pie
• Peanut Butter Pie
• Pumpkin Pie
• Pecan Pie
• Sweet Potato Pie
• Creamy Lemon Pie
• Key Lime Pie