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Simple No-Bake Caramel Pie with Crumb Crust

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This classic butterscotch pie features a rich, creamy butterscotch filling nestled in a crisp, buttery crust. It is generously topped with swirls of light, airy whipped cream and a delicate drizzle of butterscotch sauce, offering a harmonious blend of sweet, caramelized flavors and contrasting textures in every bite. The filling is cooked to a smooth, velvety consistency, providing a comforting and indulgent dessert experience.

Ingredients

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  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Butterscotch Filling:
  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 2 cups whole milk
  • 2 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • For the Whipped Topping:
  • 1 ½ cups heavy cream, very cold
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons butterscotch sauce, for drizzling (optional)

Instructions

  1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack.
  2. Make the Filling: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, flour, and salt, stirring constantly for 2 minutes until a thick paste forms. Gradually whisk in the milk until smooth. Bring the mixture to a gentle boil, stirring constantly, then reduce heat to low and simmer for 1 minute, continuing to stir.
  3. In a small bowl, whisk the egg yolks. Temper the egg yolks by slowly whisking about ½ cup of the hot milk mixture into them, then gradually pour the tempered egg mixture back into the saucepan, whisking constantly. Cook for another 1-2 minutes, stirring, until the filling thickens. Remove from heat and stir in the vanilla extract.
  4. Pour the butterscotch filling into the cooled pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
  5. Prepare Whipped Topping: In a large bowl, using an electric mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
  6. Assemble the Pie: Once the pie filling is completely set, remove the plastic wrap. Spread or pipe the whipped cream over the chilled butterscotch filling. Drizzle with additional butterscotch sauce, if desired, before serving.

Notes

Ensure the pie is fully chilled for at least 4 hours; this is crucial for the filling to set properly.

To prevent lumps in the filling, whisk continuously while cooking and when adding the milk and tempered egg yolks.

For an extra rich flavor, you can use a shortbread crust instead of graham cracker.

Nutrition

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