If you’re looking for a creamy, rich dessert that will satisfy your sweet tooth, Harold’s Butterscotch Pie is the perfect choice. This indulgent pie is made with a velvety smooth butterscotch filling that is balanced with the perfect amount of sweetness and depth. Set in a buttery, flaky pie crust, it’s a classic dessert that’s sure to become a favorite at any gathering.

Ingredients

1 9-inch pie crust, baked
1 cup packed dark brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 egg yolks, beaten
1/4 cup unsalted butter
1 teaspoon vanilla extract

Directions

In a saucepan, combine brown sugar, cornstarch, and salt. Gradually stir in milk.
Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 more minutes.
Remove the saucepan from heat. Gradually stir about 1 cup of the hot filling into the beaten egg yolks, then return everything to the saucepan. Bring to a gentle boil and cook for 2 more minutes, stirring constantly.
Remove from heat and stir in butter and vanilla extract until smooth.
Pour the hot filling into the pre-baked pie crust.
Allow the pie to cool on a wire rack for about 1 hour. Refrigerate for at least 3 hours before serving to allow the filling to set.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 4 hours
Servings: 8 slices

Variations

Whipped Cream Topping: Top your pie with a dollop of freshly whipped cream for an extra layer of richness.
Chocolate Butterscotch Pie: Add a layer of melted chocolate to the bottom of the pie crust before pouring in the butterscotch filling for a chocolate twist.
Nutty Version: Sprinkle chopped pecans or walnuts over the filling before refrigerating for added texture and flavor.
Salted Caramel: Drizzle a little salted caramel over the top of the pie for an added burst of flavor.

Storage/Reheating

Storage: Keep leftovers covered in the refrigerator for up to 3-4 days.
Reheating: This pie is best served chilled. If you want to serve it at room temperature, allow it to sit out for about 15-20 minutes before serving.

10 FAQs

Can I use a store-bought pie crust? Yes, a store-bought pie crust can be used in place of homemade crust for convenience.
Can I make this pie in advance? Yes, this pie needs at least 3 hours to chill and set, so it’s perfect for making ahead of time.
Can I freeze this pie? While it is best fresh, you can freeze the pie after it has cooled and set. Just cover it tightly with plastic wrap and foil, and store it in the freezer for up to 1 month.
How can I make the filling thicker? If the filling is too runny, you can cook it for a few extra minutes to thicken it further, but be careful not to overcook.
Can I use half-and-half instead of whole milk? Yes, half-and-half can be used to create a creamier filling, but whole milk is preferred for its balance of texture and flavor.
What should I do if my filling has lumps? If the filling becomes lumpy, strain it through a fine mesh sieve before pouring it into the pie crust.
Can I use light brown sugar instead of dark brown sugar? Yes, but using dark brown sugar gives a deeper, richer flavor that enhances the butterscotch taste.
Do I need to bake the pie crust before adding the filling? Yes, baking the pie crust first ensures that it remains crisp and does not become soggy.
Can I add vanilla bean instead of vanilla extract? Yes, using vanilla bean would enhance the flavor and add a lovely texture to the filling.
How can I make this pie less sweet? To reduce the sweetness, cut back on the brown sugar slightly, but be mindful that it may affect the texture and flavor balance.

Conclusion

Harold’s Butterscotch Pie is a comforting and nostalgic dessert that brings the richness of butterscotch and the creaminess of a custard filling into one perfect bite. Whether you’re serving it for a family gathering or just indulging in a special treat, this pie is sure to be a hit. With its simple ingredients and easy-to-follow instructions, it’s the perfect dessert for anyone craving a little homemade sweetness. Enjoy!