Growing up, my grandmother had a special way of celebrating little moments. Every Sunday, she would bake a pie, filling our home with the warm, sweet aroma of love and nostalgia. One of her favorites was the classic butterscotch pie, rich and creamy, with a hint of caramel that danced on the palate. Inspired by her tradition, I’ve added a modern twist with a homemade sea salt caramel drizzle. This pie is not just a dessert; it’s a sweet embrace, a way to relive cherished memories, and a treat to share with loved ones.

Ingredients

For the Butterscotch Filling:

  • 1 cup brown sugar, packed
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract (optional)

For the Pie Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Sea Salt Caramel Drizzle:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt

For Topping:

  • Whipped cream, for serving
  • Chocolate shavings or toffee bits (optional)

Instructions

To make the pie crust, preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well blended. Press the mixture firmly into the bottom and up the sides of a pie dish. Bake for 8-10 minutes, then remove from the oven and let cool.

While the crust is cooling, prepare the butterscotch filling. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually stir in the whole milk, ensuring there are no lumps. Cook over medium heat, stirring constantly until the mixture comes to a gentle boil and thickens.

In a small bowl, temper the egg yolks by whisking in a small amount of the hot butterscotch mixture. Slowly whisk the tempered yolks back into the saucepan. Continue to cook for another minute, stirring constantly, until the filling is thick and creamy. Remove from heat and stir in the butter, vanilla extract, and optional butter extract until fully melted and combined.

Pour the butterscotch filling into the cooled pie crust, smoothing the top with a spatula. Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or until set.

While the pie is chilling, make the sea salt caramel drizzle. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a deep amber color. Be careful not to burn it! Once melted, carefully add the butter, stirring until combined. Slowly pour in the heavy cream while continuing to stir. The mixture may bubble up, so be cautious. Once smooth, stir in the sea salt and let it cool slightly.

To serve, slice the chilled butterscotch pie and drizzle with the homemade sea salt caramel. Top with a dollop of whipped cream and sprinkle with chocolate shavings or toffee bits if desired.

Gather your loved ones, share stories, and enjoy this modern butterscotch pie that bridges generations with each delightful bite.