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Rich Butterscotch Pie

By Paula Deen


Featured in:

Love & Best Dishes

Difficulty: Medium

Prep time: 15 minutes

Cook time: 25 minutes

Servings: Makes 1 (9-inch) Pie


  • ½ (1.14-ounce) package refrigerated piecrust
  • 2½ cups whole milk
  • 6 tablespoons salted butter, divided
  • ½ cup all-purpose flour
  • ¾ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups sweetened whipped cream


Bake piecrust in a 9-inch pie plate according to package directions.

In a small saucepan, heat milk over medium heat just until bubbles form around sides of pan. (Do not boil.) Remove from heat.

In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, forming a smooth paste. Stir in sugars. Cook, stirring constantly, until sugars are melted and mixture is smooth. Gradually add hot milk.

In a small bowl, whisk egg yolks,. Slowly add ½ cup hot milk mixture, whisking constantly. Add egg yolk mixture to remaining hot milk mixture, and bring to a boil, whisking contantly; cook for 3 minutes, whisking constantly. Whisk in vanilla and remaining 1 tablespoon butter. Pour into prepared crust. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling, and refrigerate.

Just before serving, spread whipped cream onto filling, swirling as desired.

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