Best 10 Butterscotch Cream Cheese Pie Recipes

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Butterscotch cream cheese pie is a favorite dessert for its rich, sweet flavor and creamy texture. This classic pie is sure to delight any crowd, whether you're serving it for a special occasion or just as a weekend treat. With its decadent butterscotch filling nestled atop a graham cracker crust and topped with a fluffy cream cheese layer, this pie is sure to satisfy your sweet tooth and leave you craving more.

Here are our top 10 tried and tested recipes!

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!

Provided by Colleen

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

2 cups milk
⅓ cup all-purpose flour
1 cup brown sugar
¼ teaspoon salt
3 egg yolks
3 tablespoons butter, melted
½ teaspoon vanilla extract
6 egg whites
¼ teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
  • Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
  • In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
  • Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g

EASY BUTTERSCOTCH CREAM CHEESE PIE



Easy Butterscotch Cream Cheese Pie image

Provided by lazyolivia

Time 3h

Yield 8

Number Of Ingredients 6

1 graham cracker pie crust (6 ounce size)
8 ounces cream cheese, softened
14 ounces can sweetened condensed milk
3/4 cup cold water
1 package (4-serving size) instant butterscotch pudding mix
8 ounces whipped topping, thawed and divided

Steps:

  • In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust. Chill 2 hours or until set. Garnish with remaining whipped topping and serve. Refrigerate leftovers.

Nutrition Facts :

BUTTERSCOTCH PIE



Butterscotch Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup packed light brown sugar
4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
One 9-inch pie crust, homemade or purchased, prebaked as directed

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
  • Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
  • Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BUTTERSCOTCH PIE



Butterscotch Pie image

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups whole milk
1/4 teaspoon salt
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.

THE EASIEST BUTTERSCOTCH PIE



The Easiest Butterscotch Pie image

The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!

Provided by Heather

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 5

1 (3.4 ounce) package instant butterscotch pudding mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons butterscotch ice cream topping

Steps:

  • In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
  • Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g

BUTTERSCOTCH CREAM CHEESE PIE



Butterscotch Cream Cheese Pie image

Make and share this Butterscotch Cream Cheese Pie recipe from Food.com.

Provided by MissBobLoblaw

Categories     Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 graham cracker pie crust (6 oz.)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
3/4 cup cold water
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 (8 ounce) container frozen non-dairy topping, thawed and divided

Steps:

  • In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
  • On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust.
  • Chill 2 hours or until set. top with remaining whipped topping and serve. Keep refrigerated.

Nutrition Facts : Calories 496, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325.3, Carbohydrate 53.8, Fiber 0.5, Sugar 45, Protein 7.7

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

Provided by Food Network

Categories     dessert

Yield One 9-inch pie

Number Of Ingredients 16

1/2 cup almonds or pecans
1 cup all-purpose bleached flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 cups milk
2/3 cup light brown sugar
Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the middle level of the oven and preheat to 350 degrees.
  • Place nuts in bowl of food processor fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste. Remove cover and scrape inside of work bowl with a spatula.
  • Add remaining ingredients except butter and pulse once or twice to combine.
  • Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly. Remove blade and turn mixture out into prepared pan.
  • Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place. Make sure that the crumb coating is even because thin spots will burn during baking.
  • Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even.
  • Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack.
  • To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Spread the cooled filling evenly in the cooled crust.
  • To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.

BLACK BOTTOM BUTTERSCOTCH CREAM PIE



Black Bottom Butterscotch Cream Pie image

Categories     Food Processor     Chocolate     Dessert     Bake     Pecan     Chill     Gourmet

Number Of Ingredients 26

For the shell
1 cup pecans
2 tablespoons sugar
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into bits
1/2 teaspoon salt
3 tablespoons ice water
raw rice for weighting the shell
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1/4 cup heavy cream
For the filling
1 tablespoon bourbon
2 tablespoons water
1 envelope (about 1 tablespoon) unflavored gelatin
1 cup firmly packed dark brown sugar
1 cup milk
3/4 teaspoon salt
2 tablespoons unsalted butter
3 large egg yolks
1/2 teaspoon vanilla
freshly grated nutmeg to taste
3/4 cup heavy cream
For decoration
1/4 cup sugar
8 to 10 pecan halves
1 cup heavy cream

Steps:

  • Make the shell:
  • In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) pie plate, crimping the edge decoratively. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425°F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375°F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.
  • In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.
  • Make the filling while the shell is chilling:
  • In a large metal bowl combine the bourbon and the water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the milk, and the salt over moderate heat, stirring, until the mixture is hot and the sugar is dissolved and whisk in the butter. (The mixture will appear slightly curdled.) In a bowl whisk together the egg yolks, add the hot milk mixture in a stream, whisking, and pour the mixture into the pan. Cook the custard over moderately low heat, whisking constantly, until it is thickened and registers 160°F. on a candy thermometer and add it to the gelatin mixture. Stir in the vanilla and the nutmeg and stir the mixture until it is cold and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the custard mixture gently but thoroughly, and pour the filling into the chilled shell. Chill the pie for 6 hours or overnight.
  • Decorate the pie:
  • In a very small skillet or saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook, stirring with a fork, until it is melted completely and turns a golden caramel, and reduce the heat to low. Working quickly, add the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time, to a piece of foil to cool. In a chilled bowl with chilled beaters beat the cream until it holds stiff peaks, drop it by heaping tablespoons around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

Make and share this Butterscotch Cream Pie recipe from Food.com.

Provided by GinnyP

Categories     Pie

Time 2h5m

Yield 1 pie

Number Of Ingredients 6

1 cup brown sugar
6 tablespoons butter
1 cup heavy cream
4 tablespoons cornstarch
2 cups milk
5 egg yolks, slightly beaten

Steps:

  • Make Butterscotch: Cook brown sugar and butter until smooth and bubbly over medium heat.
  • Turn off heat and add heavy cream.
  • Set aside.
  • Then: Place cornstarch in a saucepan.
  • Slowly add milk and egg yolks.
  • Cook over low heat, stirring constantly until thickened.
  • Add butterscotch.
  • Pour into prepared pie tin, cover, and refrigerate.

Nutrition Facts : Calories 2941.9, Fat 195.3, SaturatedFat 117, Cholesterol 1521.6, Sodium 945.7, Carbohydrate 275.5, Fiber 0.3, Sugar 212.4, Protein 33.8

BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST



Butterscotch Cream Pie with Gingersnap Crust image

This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

3/4 cup sugar
5 large egg yolks
1/4 cup cornstarch
1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
2 1/2 cups heavy cream
2 cups whole milk
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, cut into small pieces
Gingersnap Crust
1/2 cup chopped Honeycomb Brittle

Steps:

  • In a medium bowl, whisk together 1/4 cup sugar, egg yolks, and cornstarch until pale in color; set aside.
  • Combine remaining 1/2 cup sugar, 1/4 cup water, and the vanilla bean and seeds in a medium saucepan. Stir until sugar is completely damp. Heat mixture over high heat until sugar becomes a yellow-golden caramel, about 8 minutes. Remove from heat. Slowly whisk in 1 cup cream, being careful to avoid splatters, then stir in milk.
  • Return caramel mixture to stove and bring to a boil; remove from heat. Pour one third of the caramel mixture into the egg mixture in a slow, steady stream, whisking to combine. Whisk egg mixture into caramel mixture until well combined. Bring to a boil over medium-low heat and cook, whisking constantly, until custard thickens, about 8 minutes. Remove pan from heat; whisk in salt and butter.
  • Strain custard through a fine-mesh sieve into a bowl; pour into prepared pie crust. Transfer pie plate to a wire rack and let filling cool completely. Transfer pie to refrigerator and chill until cold, about 1 hour.
  • Whisk remaining 1 1/2 cups cream until soft peaks form; spread whipped cream over top of pie. Sprinkle brittle over top of pie just before serving. Pie is best eaten day it is made, but can be kept, loosely covered in plastic wrap, refrigerated, up to 2 days.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your pie. Use real butter, cream cheese, and buttermilk, and choose fresh eggs.
  • Make sure the cream cheese is at room temperature. This will help it blend smoothly with the other ingredients.
  • Don't overmix the batter. Overmixing can make the pie tough.
  • Bake the pie until the center is set. A toothpick inserted into the center should come out clean.
  • Let the pie cool completely before serving. This will help the flavors to meld and the pie to set properly.

Conclusion:

Butterscotch cream cheese pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, buttery crust, and sweet butterscotch topping, this pie is sure to be a hit. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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