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Butterscotch Pie

A quick and easy dessert that features a rich butterscotch flavor in a creamy filling, all in a tender crust.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 unbaked 9-inch 1 unbaked 9-inch pie crust Can use homemade or store-bought.
Filling
  • 1 package (11 ounces) 1 11-ounce package butterscotch chips
  • 1 can (14 ounces) 1 14-ounce can sweetened condensed milk
  • 2 tablespoons 2 tablespoons butter, melted

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Place the unbaked pie crust in a 9-inch ceramic pie plate, crimping the edges as desired.
  3. In a medium microwave-safe bowl, combine the butterscotch chips, sweetened condensed milk, and melted butter.
  4. Heat the mixture in short intervals, stirring between each, until it is smooth and fully melted.
  5. Pour the butterscotch mixture into the prepared pie crust, spreading it into an even layer.
Baking
  1. Bake for 25 to 30 minutes, or until the top is puffed slightly, glossy, and bubbling around the edges. The center will still look soft.
  2. Let the pie cool for at least 1 hour before slicing, so the filling can set slightly.
Serving
  1. Serve warm for a softer texture or chill for cleaner slices.

Notes

To store the pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3 to 5 days. If you want to keep it longer, you can freeze the pie but be sure to wrap it well to prevent freezer burn. Thaw in the refrigerator before serving.