Have you ever tasted a dessert that instantly transported you back to your grandmother’s kitchen? That perfect balance of sweet, creamy nostalgia in every bite? There’s something magical about classic desserts that modern creations just can’t replicate.
This Butterscotch Pudding Pie recipe delivers exactly that experience – a velvety smooth, rich butterscotch filling nestled in a buttery graham cracker crust, topped with clouds of whipped cream. It’s the perfect blend of simplicity and indulgence that makes for an unforgettable dessert experience.
Ingredients List
Gather these simple ingredients to create this creamy butterscotch pie that will have everyone asking for seconds:
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon salt
For the Butterscotch Pudding Filling:
- ¾ cup dark brown sugar, packed
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 2 tablespoons scotch whisky (optional, for authentic butterscotch flavor)
For the Topping:
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Butterscotch chips or toffee bits for garnish (optional)
Substitution ideas: Use digestive biscuits instead of graham crackers for the crust. For a dairy-free version, coconut milk can replace whole milk, and coconut cream can substitute for heavy cream in the topping.
Timing
- Preparation time: 30 minutes
- Cooking time: 15 minutes
- Chilling time: 4 hours minimum (preferably overnight)
- Total time: 4 hours 45 minutes (including chilling)
This Butterscotch Pudding Pie requires less active cooking time than most homemade pies – just 45 minutes of hands-on work compared to the typical 60-90 minutes for fruit pies with double crusts. The majority of the time is passive chilling, allowing you to prepare this dessert easily in advance.
Step-by-Step Instructions
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the texture resembles wet sand and the mixture holds together when pressed.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to compact the crust evenly. Bake for 8-10 minutes until lightly golden. Remove from oven and cool completely on a wire rack.
Step 2: Create the Butterscotch Pudding Base
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually whisk in the milk until smooth, ensuring no cornstarch lumps remain. This prevents a grainy texture in your final pudding.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a gentle boil and begins to thicken, about 5-7 minutes. The mixture should coat the back of a spoon when ready.
Step 3: Temper the Egg Yolks
Take about 1 cup of the hot pudding mixture and slowly stream it into the beaten egg yolks while whisking constantly. This tempers the eggs, preventing them from scrambling when added to the hot pudding.
Pour the egg mixture back into the saucepan with the remaining pudding. Cook over medium-low heat, whisking constantly, for an additional 2-3 minutes until the mixture is thick enough to hold soft peaks when the whisk is lifted.
Step 4: Finish the Pudding
Remove from heat and whisk in the butter, vanilla extract, and scotch whisky (if using). The butter adds silkiness, while the alcohol enhances the butterscotch flavor without making the pie alcoholic, as it cooks off.
Strain the pudding through a fine-mesh sieve into a bowl to remove any lumps or bits of cooked egg. This extra step ensures a perfectly smooth filling. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
Step 5: Assemble and Chill
Once the pudding has cooled for about 15 minutes (it should still be warm but not hot), pour it into the prepared graham cracker crust. Smooth the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Step 6: Prepare the Whipped Cream Topping
Just before serving, in a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, which can make the cream grainy or buttery.
Spread or pipe the whipped cream over the chilled pie. If desired, sprinkle with butterscotch chips or toffee bits for a decorative finish and extra texture contrast.
Nutritional Information
Each serving of this Butterscotch Pudding Pie (1/8 of the pie) contains approximately:
- Calories: 425
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 165mg
- Sodium: 320mg
- Total Carbohydrates: 42g
- Dietary Fiber: 0.5g
- Sugars: 32g
- Protein: 6g
This dessert is rich in calcium from the dairy products and provides small amounts of vitamin A and iron. While it’s definitely an indulgence, a moderate slice can be enjoyed as part of a balanced diet on special occasions.
Healthier Alternatives for the Recipe
For a lighter version of this classic dessert, consider these modifications:
- Reduce sugar in the crust to 2 tablespoons and use 4 tablespoons of butter instead of 6
- Substitute 2% milk for whole milk in the pudding (saves about 50 calories per serving)
- Use light brown sugar instead of dark brown sugar for a slightly less intense sweetness
- Replace half the heavy cream with Greek yogurt whipped with a small amount of cream for the topping
- Create a gluten-free version by using gluten-free graham crackers or a nut-based crust
For a dairy-free option, coconut milk and coconut cream can create a delicious tropical twist on the classic butterscotch flavor, while maintaining the creamy texture that makes this pie so beloved.
Serving Suggestions
Elevate your butterscotch pudding pie experience with these serving ideas:
- Serve slightly chilled but not cold from the refrigerator – about 15 minutes at room temperature enhances the butterscotch flavor
- Drizzle each slice with warm salted caramel sauce for an extra layer of decadence
- Pair with a small scoop of vanilla bean ice cream for a hot-and-cold contrast
- Serve alongside fresh berries to cut through the richness with bright acidity
- For an elegant presentation, dust the top with a fine layer of cocoa powder or cinnamon
- Accompany with a shot of espresso or a cup of black coffee to balance the sweetness
Common Mistakes to Avoid
- Not cooking the pudding long enough – The mixture should be thick enough to coat the back of a spoon and hold a line when you run your finger through it.
- Skipping the tempering step – Adding egg yolks directly to hot pudding will result in scrambled eggs rather than a smooth custard.
- Rushing the cooling process – The pie needs adequate time to set; at least 4 hours, preferably overnight.
- Over-baking the crust – A too-dark crust becomes bitter and hard; aim for light golden brown.
- Using cold butter in the crust – Melted butter ensures even distribution and proper binding of crumbs.
- Whipping the cream too early – Prepare the whipped topping just before serving to maintain its fluffy texture.
Storing Tips for the Recipe
This pie can be made ahead and stored properly to maintain its delicious flavor and texture:
- The graham cracker crust can be made up to 2 days ahead and stored at room temperature, covered loosely with foil
- The assembled pie (without whipped cream topping) can be refrigerated for up to 3 days, covered tightly with plastic wrap
- Add the whipped cream topping only within a few hours of serving for best results
- This pie does not freeze well, as the pudding texture can become grainy when thawed
- If you have leftover slices, cover them individually with plastic wrap to prevent the pie from absorbing refrigerator odors
For best flavor, consume within 3 days of preparation. The crust will gradually soften over time but will still taste delicious.
Conclusion
This classic Butterscotch Pudding Pie combines simple ingredients to create a dessert that’s greater than the sum of its parts. The rich, caramel-like butterscotch flavor, creamy pudding texture, and buttery crust create a perfect harmony that’s hard to resist.
Whether you’re looking to recreate a childhood favorite or introduce a new generation to this timeless dessert, this recipe delivers consistent, impressive results. Have you tried making this pie? I’d love to hear how it turned out! Share your experience in the comments, or tag us in your photos if you try this recipe. And if you enjoyed this butterscotch delight, don’t forget to check out our other pudding pie variations!
