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Butterscotch heaven pie slice with tall whipped cream topping drizzled with butterscotch sauce and graham cracker crumb garnish on white plate showing layers of creamy filling and golden crust

Creamy Butterscotch Heaven Pie Recipe

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Aliana Recipes
This Butterscotch Heaven Pie is pure comfort with silky butterscotch filling that melts on your tongue. The buttery graham cracker crust and creamy pudding come together in a dessert that tastes like nostalgia. Rich, sweet, and absolutely dreamy.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings:8 slices
Course:Classic Dessert, Comfort Food, Dessert, Holiday Dessert
Cuisine:American, Home-Style, Old-Fashioned, Traditional
Calories:420kcal
Cost:$8.50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs For the crust
  • 6 tablespoons butter Melted, for crust
  • 1 cup brown sugar Packed
  • ⅓ cup cornstarch
  • ½ teaspoon salt
  • 3 cups whole milk
  • 4 large large egg yolks
  • 3 tablespoons butter For filling
  • 2 teaspoons vanilla extract
  • 1 ½ cups heavy cream For topping
  • 3 tablespoons powdered sugar For whipped cream

Equipment

  • 1 9-inch pie pan To shape and bake the crust
  • 1 Medium saucepan To cook butterscotch filling
  • 1 Whisk To blend filling smoothly
  • 1 Wooden spoon For stirring while cooking
  • 1 Electric mixer or whisk To whip cream topping
  • 1 Mixing bowls For tempering eggs and whipping cream

Method
 

  1. Preheat oven to 350°F. Mix graham cracker crumbs with melted butter until it looks like wet sand. Press firmly into bottom and up sides of 9-inch pie pan. Bake 10 minutes until golden. Cool completely.
  2. In medium saucepan, whisk together brown sugar, cornstarch, and salt. Gradually pour in milk while whisking to avoid lumps.
  3. Cook over medium heat, stirring constantly with wooden spoon. Mixture will thicken after 8 to 10 minutes. It should coat back of spoon and leave clear line when you run finger through it.
  4. Beat egg yolks in separate bowl. Slowly drizzle about half cup of hot butterscotch mixture into yolks while whisking constantly. Pour tempered egg mixture back into saucepan.
  5. Cook for another 2 minutes, stirring constantly. Remove from heat and stir in butter and vanilla extract until butter melts completely.
  6. Pour butterscotch filling into cooled graham cracker crust. Press plastic wrap directly onto surface of filling. Refrigerate at least 4 hours or overnight.
  7. Before serving, whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe over chilled pie. Serve cold.

Nutrition

Serving: 219gCalories: 420kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 290mgPotassium: 160mgFiber: 0.5gSugar: 38gVitamin A: 720IUVitamin C: 1mgCalcium: 110mgIron: 0.8mg

Notes

The secret to perfect butterscotch heaven pie is patience while cooking the filling. Stir constantly over medium heat and don't rush it. That graham cracker crust gets even better after a day in the fridge as all the flavors meld together.