This old-fashioned Amish Butterscotch Pie is made from scratch with simple ingredients you probably already have in your kitchen. The smooth, creamy, homemade butterscotch filling is rich with brown sugar flavor and topped with fluffy whipped cream for a melt-in-your-mouth dessert that tastes like something straight out of Grandma's kitchen.
It's a timeless Amish dessert that feels like comfort on a plate - rich but not too heavy, sweet but perfectly balanced. The kind of pie that brings back memories of family dinners and laughter around the table.
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Why You'll Love This Homemade Butterscotch Cream Pie
- Old-fashioned flavor: The rich, buttery butterscotch filling is made from scratch with real brown sugar and butter, giving it that deep, caramel-like taste you just can't get from boxed pudding.
- Simple and easy to make: Even though it tastes like a dessert straight from Grandma's kitchen, it's surprisingly simple. With a few basic ingredients and a pre-baked pie crust, you can have a classic Amish butterscotch cream pie ready in no time.
- Perfect for any occasion: Whether it's a cozy Sunday dinner, a holiday gathering, or just a treat for your family, this pie is always a crowd-pleaser.
- Make-ahead friendly: Chill it in advance, then top with whipped cream before serving. It keeps beautifully in the fridge, making it a stress-free dessert for busy days.
How to Make Amish Butterscotch Pie From Scratch
- Make the butterscotch sauce:
- In a saucepan, combine butter, brown sugar, water, and salt. Bring to a full boil, then add the baking soda and continue boiling for about 8 minutes, whisking occasionally. This step develops that rich, caramel-like flavor that makes the pie so special.
- Tip: Use dark brown sugar for a deeper, more molasses-forward flavor, or light brown sugar if you prefer a milder sweetness.
- Prepare the pudding base:
- In a separate pan, heat the milk until hot. In a small bowl, whisk together the flour and sugar, then stir in the egg yolks along with a bit of the hot milk. Slowly add this mixture back into the saucepan with the rest of the hot milk, whisking constantly to prevent lumps.
- Tip: For extra creamy pudding, you can substitute half-and-half for some of the milk.
- Combine butterscotch and pudding:
- Gradually whisk the boiled butterscotch sauce into the hot milk mixture. Bring it to a full boil, whisking constantly until thickened. Remove from heat and stir in the vanilla extract. Cool completely.
- Tip: Be patient when whisking - this is what gives your pie that silky, smooth texture.
- Assemble the pie:
- Pour the cooled butterscotch filling into a pre-baked 9" pie crust. Chill in the refrigerator until fully set.
- Variation: For a little extra flavor, sprinkle a pinch of sea salt over the filling before chilling.
- Top with whipped cream:
- Whip the heavy cream until foamy, then add powdered sugar (or white sugar) and vanilla. Continue whipping until thick and creamy, then spread or pipe over the chilled pie just before serving.
- Tip: Don't overbeat the whipped cream. If you keep beating for too long, you'll end up with butter.
- Optional: Use thawed Cool Whip instead of whipped cream.
- Optional toppings: Garnish with shaved chocolate, crushed toffee, or a drizzle of caramel sauce for a special touch.
The Pie Crust
For this cream pie, the crust needs to be pre-baked before adding the cooled butterscotch filling. You can bake a store-bought crust according to the package instructions, or make your own from scratch. My easy pie crust recipe is simple, and produces a flaky, buttery crust perfect for this Amish Butterscotch Pie (pre-baking instructions are included in the post).
Frequently Asked Questions
Yes! You can prepare and prebake your crust and cover it with a towel. Make the butterscotch filling ahead of time and keep it chilled in the fridge. Spread it into the pre-baked crust and add the whipped cream topping just before serving. This helps keep the crust from getting soggy.
Cover the pudding and whipped cream portion with plastic wrap or a pie dome (I like to leave the edges of the crust uncovered to prevent the crust from softening while keeping the filling fresh). Keep refrigerated.
When stored properly in the refrigerator, the pie stays fresh for up to 3 days.
While whipped cream is the most common topping, some Amish cream pies are finished with a light meringue for a slightly different texture and flavor. If you'd like to try this variation, you can follow this meringue recipe to top your pie beautifully.
Amish Cream Pies
Cream pies are very popular in Amish communities, and often served at family gatherings and special occasions. Classic flavors like peanut butter cream pie, chocolate cream pie, and raisin cream pie are especially common, as well as coconut and banana cream pie which are made with the same basic cream pie filling as we use for the peanut butter one.
There's something so comforting about a slice of homemade Amish Butterscotch Pie. It's creamy, buttery, and just sweet enough to satisfy any sweet tooth. Whether you make it for a special occasion or just a cozy Sunday treat, it's the kind of dessert that brings family and friends together.
Give it a try, and enjoy the rich, old-fashioned flavor that has made this easy butterscotch pie a beloved classic for generations. If you try this pie recipe, I'd love it if you left a comment and star rating below. Thank you!
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📖 Recipe Card
Old-Fashioned Amish Butterscotch Pie Recipe
Ingredients
9" pre-baked pie crust
Butterscotch Sauce:
- 2 tablespoons butter
- ¾ cup brown sugar
- ⅓ cup water
- ½ teaspoon salt
- ¼ teaspoon baking soda
Pudding:
- 2 ½ cups milk
- ½ cup all-purpose flour
- ½ cup white sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 - 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar (or white sugar)
- 1 teaspoon vanilla
Instructions
Butterscotch Sauce:
- In a medium saucepan, combine the butter, brown sugar, water, and salt. Bring it to a full boil.2 tablespoons butter, ¾ cup brown sugar, ⅓ cup water, ½ teaspoon salt
- Add the baking soda and boil 8 minutes longer, whisking occasionally, to create a rich butterscotch flavor. (It will momentarily puff way up after adding the baking soda, so make sure your pan has enough room.)¼ teaspoon baking soda
Pudding:
- Heat the milk in a separate pot.2 ½ cups milk
- In a small bowl, combine the flour and sugar.½ cup all-purpose flour, ½ cup white sugar
- Add the egg yolks and a bit of the hot milk. Mix well.2 large egg yolks
- Slowly add this egg/flour mixture to the hot milk.
- After the butterscotch sauce has boiled for 8 minutes, slowly add it to the hot milk mixture. Whisk constantly and bring to a full boil.
- Remove from the heat and add the vanilla extract.1 teaspoon vanilla extract
- Set aside to cool.
- Pour the cooled pie filling into a pre-baked pie crust and chill completely (at least a few hours).
- Top with homemade whipped cream or thawed Cool Whip just before serving.
- Keep refrigerated, loosely covered, for up to four days.
Whipped Cream:
- Add the heavy cream to a chilled mixing bowl. Whip on medium speed until it looks foamy then add the sugar and vanilla. Whip on high speed until thick and creamy. Spread or pipe over the chilled pie and serve.1 - 1 ½ cups heavy whipping cream, 3 tablespoons powdered sugar (or white sugar), 1 teaspoon vanilla
Anna
This pie dissappears very quickly at my house!