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butterscotch pie on a plate
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Butterscotch Pie

A homemade butterscotch pie with a velvety smooth custard filling and topped with homemade whipped topping. Butterscotch pie will be your go-to pie.
Course Desserts
Cuisine American
Keyword  homemade pie, butterscotch cinnamon pie, butterscotch pie, butterscotch pie with whipped topping, easy pie, homemade butterscotch pie, no pudding pie
Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 4 hours
Total Time 5 hours
Servings 8 servings
Calories 315kcal
Author Kelsey

Ingredients

  • 1 cup brown sugar
  • 3 eggs room temperature
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1 pie shell
  • Whipped Topping recipe is in notes

Instructions

  • Start by preheating your oven to 450 degrees.
  • In a stand mixer beag eggs well and then add in your sugar, heavy cream, milk, salt, nutmeg and cinnamon.
  • Pour in mixture and bake for 10 minutes, and then reduce to 325 degrees and cover the outside of the crust with a crust shield.
  • Bake for another 30-40 minutes or until the pie is set. You will see the custard filling will be bubbly, but won't jiggle a ton when you gently shake it to see how set it is.
  • Remove and cool on counter, and then refrigerate for at least 4 hours to overnight.
  • Top with whipped cream and then slice and serve.

Notes

To Make Homemade Whipped Cream: In a stand mixer add 1 cup of cold heavy whipping cream to a cold bowl. Add in 2 tablespoons powdered sugar and 1/2 teaspoon vanilla. Beat on medium-high heat for 4 minutes or until you get medium peaks.
Top the pie and enjoy.

    Nutrition

    Serving: 1g | Calories: 315kcal | Carbohydrates: 38g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 108mg | Sodium: 237mg | Fiber: 1g | Sugar: 26g