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Marvelous Butterscotch Pie
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4.03 from 42 votes

Marvelous Butterscotch Pie

Marvelous Butterscotch Pie! I tell you, it’s like no other and it’s one of the best pudding pies I’ve ever eaten. This is a mellow butterscotch pudding, it’s not overpowering, but has just enough rich flavor to be noticed. It’s so creamy smooth and the pie crust and whipped topping in each bite, makes you want to scarf down the whole thing ASAP. Trust me, I know…
Prep Time5 mins
Cook Time10 mins
Course: Dessert
Cuisine: American, Amish
Keyword: butterscotch, butterscotch dessert, butterscotch pie, butterscotch pudding, pudding
Servings: 8 Servings
Calories:
Author: Kim Lange

Ingredients

  • 1 Pie crust baked and cooled.

Filling

  • 3 Tablespoons butter room temperature
  • ¾ cup packed brown sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt omit salt if using salted butter
  • 1 ½ cups milk
  • 1 cup cream
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • Optional 1 tablespoon bourbon or rum for extra BAM flavor!

Home-made Whipped Cream:

  • 1 cup heavy whipping cream, whipped or 1 tub cool whip 8 oz.
  • ¼ cup powdered sugar

Instructions

Marvelous Butterscotch Pudding

  • Whisk the whole milk and heavy cream together. Set aside.
  • Whisk the egg yolks and cornstarch together. Set aside.
  • Whisk the brown sugar salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble about 5-6 minutes. It should be caramelizing at this point.
  • Very slowly whisk in the milk and heavy cream mixture, so it doesn't splatter. Cook on medium heat until mixture begins to boil. Once boiling, remove about ½ cup of the mixture and, in a slow and steady stream, whisk into the egg yolks so they don’t scramble. Very slowly pour while you whisk the egg yolk mixture into the pan.
  • Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until smooth.
  • Transfer pudding into baked pie shell, cover surface with plastic wrap, and chill in refrigerator for 2 hours or place in 4 small bowls or jars.

To make the Whipped Topping: 

  • In large bowl, beat cream until soft peaks form, gradually adding the sugar during beating.
  • Beat until nearly stiff peaks form.
  • Top or pipe with whipped cream before serving or after pie has cooled.
  • Pie can be stored in the fridge for up to 2 days.

Notes

Can use other milks, but won't be as rich as cream and milk.