Mix graham cracker crumbs, melted butter, and brown sugar. Press into a 9-inch pie pan.
Bake 8–10 minutes until lightly golden. Let cool.
Make the filling:
In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.
Remove from heat. Temper in egg yolks by adding a small amount of hot mixture into yolks, then whisk back into saucepan.
Return to heat for 1–2 minutes until fully thickened.
Add butter and flavor:
Remove from heat. Stir in butter, vanilla, and butterscotch chips until smooth and creamy.
Assemble the pie:
Pour filling into the cooled crust. Smooth the top.
Chill: Refrigerate for 4 hours or overnight until set.
Serve: Top with whipped cream and extra butterscotch drizzle if desired. Slice and enjoy the creamy, indulgent heaven!
💡 Tips:
For extra richness, use half-and-half instead of milk.
Toasted pecans on top add a delightful crunch.
Make mini versions in tart pans for individual servings.
If you want, I can also give a quick 4-ingredient version that tastes like this but is ready in minutes—perfect for last-minute dessert cravings. Do you want me to do that?
