Butterscotch Heaven Pie – The Famous 15-Minute Creamy Dessert
Make Mrs. Henderson’s legendary Butterscotch Heaven Pie — creamy, nostalgic, and ready in just 15 minutes of prep. Perfect for bake sales and holidays.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 pinch salt
Butterscotch Filling
- 1 cup dark brown sugar, packed
- 3 tbsp cornstarch
- 4 large egg yolks
- 1 cup heavy cream
- 1 cup whole milk
- 4 tbsp unsalted butter, cubed
- 2 tsp pure vanilla extract
- ¼ tsp salt
Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Light sprinkle of sea salt (optional)
Instructions
Make the Crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl.
- Press the mixture firmly into a 9-inch pie dish (bottom and sides).
- Bake 10 minutes or until lightly golden.
- Cool completely before adding filling.
Cook the Butterscotch 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 it thickens and coats the back of a spoon (about 8–10 minutes).
- Remove from heat and whisk in butter, vanilla, and salt.
- Strain through a fine-mesh sieve into cooled crust for silky texture.
- Press plastic wrap directly onto the surface to prevent a skin.
- Chill at least 4 hours or overnight.
Whip the Cream & Finish
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread or pipe over chilled pie.
- Sprinkle a tiny pinch of sea salt (optional).
- Keep refrigerated until serving.