Step 1: Prepare the Pie Crust

Preheat the oven to 375°F (190°C).

Place the pie crust into a 9-inch pie plate.

Press it gently against the bottom and sides of the dish.

Trim and crimp the edges as desired.

Prick the bottom of the crust several times with a fork.

This helps prevent large bubbles from forming while the crust bakes.

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Step 2: Blind Bake the Crust

Line the crust with parchment paper and fill it with pie weights or dried beans.

Bake for approximately 15 minutes.

Remove the parchment and weights, then continue baking for another 8–12 minutes, or until the crust is lightly golden brown.

Allow the crust to cool completely.

A fully baked crust is important because the filling is prepared separately and does not require a long baking time.

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🍮 Prepare the Butterscotch Filling

Step 3: Combine the Dry Ingredients

In a medium saucepan, whisk together:

• Brown sugar
• Granulated sugar
• Cornstarch
• Salt

Whisk thoroughly to break up any lumps.

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Step 4: Add the Dairy

Slowly whisk in the whole milk and heavy cream.

Continue whisking until the mixture is smooth.

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Step 5: Temper the Egg Yolks

Place the egg yolks in a separate bowl and whisk them until smooth.

Slowly add about 1 cup of the warm milk mixture to the egg yolks while whisking constantly.

This process gently raises the temperature of the eggs so they don’t scramble.

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Step 6: Cook the Custard

Pour the tempered egg mixture back into the saucepan.

Place the saucepan over medium heat.

Cook while whisking constantly.

As the mixture heats, the cornstarch will activate and the custard will gradually thicken.

This usually takes approximately 6–10 minutes.

Don’t walk away during this step because the bottom can scorch if the mixture isn’t stirred.

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Step 7: Add the Butter

Once the filling has become thick and creamy, remove the saucepan from the heat.

Immediately stir in the butter.

Continue stirring until completely melted and incorporated.

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Step 8: Add Vanilla

Stir in the vanilla extract.

Taste the filling carefully and add another tiny pinch of salt if needed.

The salt helps balance the sweetness and makes the butterscotch flavor stand out.

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🥧 Assemble the Pie

Step 9: Fill the Crust

Pour the warm butterscotch filling into the cooled pie crust.

Use a spatula to smooth the surface.

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Step 10: Cover the Surface

Press plastic wrap directly against the surface of the filling.

This prevents a skin from forming while the pie cools.

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Step 11: Chill

Place the pie in the refrigerator for at least 4 hours, preferably overnight.

The filling needs enough time to become completely set.

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🍦 Make the Whipped Cream

Step 12: Whip the Cream

Place the heavy whipping cream in a chilled bowl.

Beat until it begins to thicken.

Add powdered sugar and vanilla.

Continue beating until medium-stiff peaks form.

Be careful not to overbeat or the cream can become grainy.

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Step 13: Decorate the Pie

Spread or pipe the whipped cream over the chilled pie.

Sprinkle with toasted pecans if desired.

 

For an extra indulgent finish, drizzle a small amount of butterscotch sauce over the top.