Yesss 🤎 Butterscotch pudding pie is rich, cozy, and pure comfort. Here’s a classic homemade version with a silky pudding filling.
Butterscotch Pudding Pie (9-inch)
Ingredients
Crust
- 1 baked pie crust (shortcrust or graham cracker)
Butterscotch pudding
- ½ cup brown sugar (packed)
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 cups milk
- 2 egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
Topping (optional but recommended)
- Whipped cream
- Butterscotch chips or caramel drizzle
Method
- Mix dry ingredients
In a saucepan, whisk brown sugar, cornstarch, and salt. - Add milk
Slowly whisk in milk until smooth. - Cook the pudding
Cook over medium heat, stirring constantly, until thick and bubbling (about 5–7 minutes). - Temper egg yolks
Whisk a little hot pudding into egg yolks, then return everything to the pot. - Finish
Cook 1–2 more minutes. Remove from heat, stir in butter and vanilla. - Fill the pie
Pour hot pudding into baked crust. Smooth the top. - Chill
Refrigerate at least 4 hours until fully set. - Serve
Top with whipped cream and drizzle if you like.
Tips for the best pie
- Stir constantly to avoid lumps or scorching
- Dark brown sugar = deeper butterscotch flavor
- Press plastic wrap directly on the pudding while chilling to prevent skin
Easy variations
- Banana butterscotch pie (layer sliced bananas under pudding)
- Salted butterscotch (add a pinch of flaky salt on top)
- No-bake crust for extra ease
If you want, I can give you a shortcut version using boxed pudding or a from-scratch caramel-style butterscotch 😌
