Grandmas Butterscotch Pie

Just like grandma used to make, this butterscotch pie is a warm, comforting treat that’s sure to become a family favorite. With a flaky, homemade crust and a rich, creamy filling loaded with butterscotch chips, every bite is a sweet, comforting hug in a slice.

Ready Time

1 hrs 15 mins

Yields

5 servings

Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water
1 large egg
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup whole milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butterscotch chips

Instructions

Preheat your oven to 375°F. In a medium-sized bowl, whisk together the flour, granulated sugar, brown sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit. Crimp the edges to form a decorative border.

In a large bowl, whisk together the egg, vanilla extract, heavy cream, whole milk, cinnamon, nutmeg, and salt.

Stir in the butterscotch chips until they’re fully incorporated. Pour the filling into the pie crust.

Line the edges of the crust with foil or pie weights to prevent over-browning.

Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is set. Remove the foil or pie weights and bake for an additional 10-15 minutes.

Remove the pie from the oven and let it cool to room temperature on a wire rack.

Once cooled, refrigerate the pie for at least 2 hours or overnight before serving. Slice into 5 equal pieces and serve chilled.

Notes

Make sure to keep the butter cold, as it will help the crust come together better. If you don’t have butterscotch chips, you can substitute with a mix of brown sugar and light corn syrup.

Don’t overwork the dough when you’re rolling it out, or it’ll become tough.

Use a gentle touch when crimping the edges to get a decorative border. If you notice the crust browning too quickly, cover the edges with foil to prevent over-browning.

Let the pie cool completely before refrigerating it, or it might not set properly.

The pie will keep in the fridge for up to 3 days, but it’s best served within a day or two for optimal flavor and texture.