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Homemade Butterscotch Heaven Pie with creamy filling, whipped cream, caramel drizzle, and toffee bits on a white plate with caramel and red syrup.

Butterscotch Heaven Pie

A silky, rich Butterscotch Heaven Pie with a buttery graham cracker crust and a cloud of fresh whipped cream — the same crowd-favorite recipe that sold out in minutes at Mrs. Henderson’s bake sales.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Butterscotch Heaven Pie, Butterscotch pie recipe, Mississippi mud pie recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 8 slices
Calories: 480kcal
Cost: $9

Equipment

  • 1 9-inch glass pie pan (Glass lets you see crust browning)
  • 1 Medium heavy-bottom saucepan (Prevents scorching)
  • 1 Whisk (Constant whisking prevents lumps)
  • 1 Fine-mesh strainer (For ultra-smooth filling)
  • 1 Rubber spatula (Scrape filling cleanly)
  • 1 Electric mixer (For whipped cream)
  • 1 Plastic wrap (To prevent pie skin)

Ingredients

For the Graham Cracker Crust

  • 1 ½ cups Graham cracker crumbs - About 10–12 crackers
  • 6 tablespoons Unsalted butter - Melted
  • 2 tablespoons Granulated sugar
  • 1 pinch Salt - Enhances flavor

For the Butterscotch Filling

  • 1 cup Dark brown sugar - Packed
  • 4 tablespoons Unsalted butter - Cut into pieces
  • 1 cup Heavy cream
  • 1 cup Whole milk
  • 4 large Egg yolks
  • 3 tablespoons Cornstarch - Levelled
  • 2 teaspoons Pure vanilla extract
  • ¼ teaspoon Salt

For the Whipped Cream Topping

  • 1 cup Heavy whipping cream - Very cold
  • 2 tablespoons Powdered sugar
  • ½ teaspoon Vanilla extract
  • Sea salt - For light sprinkle (optional)

Instructions

  • Crush graham crackers into fine crumbs, then mix with melted butter, sugar, and a pinch of salt. Press mixture firmly into the bottom and sides of a 9-inch pie pan.
  • Bake crust at 350°F (175°C) for 10 minutes until lightly golden. Cool completely before filling.
  • In a medium saucepan, whisk brown sugar and cornstarch. Add egg yolks, heavy cream, and milk; whisk until smooth.
  • Cook over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon, about 8–10 minutes.
  • Remove from heat and whisk in butter, vanilla, and salt. Strain filling through a fine mesh strainer into cooled crust.
  • Press plastic wrap directly onto the surface of the filling to prevent a skin. Chill at least 4 hours or overnight until fully set.
  • Beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
  • Spread or pipe whipped cream over the chilled pie. Sprinkle a pinch of sea salt if desired and keep refrigerated until serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1slice | Calories: 480kcal | Carbohydrates: 46g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 190mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg