Mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into a 9-inch pie pan evenly.
Bake for 8–10 minutes until lightly golden. Let cool completely.
2. Make the Butterscotch 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 the mixture thickens and comes to a gentle boil. Boil for 1–2 minutes while stirring.
Remove from heat and temper with a small amount of the hot mixture into the beaten egg yolks. Then, whisk the egg mixture back into the saucepan.
Return to low heat, add butter, vanilla extract, and butterscotch chips (if using), stirring until smooth and fully incorporated.
Pour filling into the cooled crust.
3. Chill and Top
Cover the pie with plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, preferably overnight.
Whip the cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the chilled pie.
4. Serve
Garnish with additional butterscotch chips, caramel drizzle, or a sprinkle of sea salt for extra flair. Slice and enjoy!
Tips:
For a deeper flavor, use dark brown sugar and a pinch of sea salt in the filling.
You can make mini versions in individual tart pans for a fancy presentation.
This pie pairs beautifully with a cup of coffee or a scoop of vanilla ice cream.
If you want, I can also give a no-bake version that’s faster but just as creamy and indulgent—perfect for hot days or last-minute dessert cravings.
