With Butterscotch Whipped Cream crowning every slice, this Powerfully Rich Bourbon Butterscotch Pie isn’t just dessert—it’s a full-on Thanksgiving mic drop. You know that moment when the room goes quiet because everyone’s too busy chewing? Yeah. That’s what we’re aiming for. This pie hits deep, buttery notes, balances sweetness like a pro, and brings just enough bourbon swagger to remind everyone it’s a grown-up dessert. Ready to become the person everyone asks, “Did you bring that pie?” Let’s go.
A Quick Hello to Your New Favorite Pie
This isn’t one of those polite, forgettable pies that sits untouched while pumpkin gets all the glory. Nope. This one shows up bold, rich, and unapologetically indulgent. Think silky butterscotch custard, a crust that actually stays crisp (IMO, a rare miracle), and a fluffy topping that whispers molasses instead of shouting sugar.
If you love classic flavors but want something that feels fresh, this pie is your sweet spot. It feels familiar, yet elevated—like pumpkin pie’s cooler, more interesting cousin who studied abroad and won’t stop talking about it (but you’re still glad they did).
Why You’ll Love This Recipe (Like, Really Love It)
First things first: flavor depth. This pie layers brown sugar, butter, bourbon, and molasses in a way that tastes intentional, not overwhelming.
Second: texture. The custard sets silky-smooth without turning gummy or gritty. The crust stays firm. The topping holds its shape for days. Days!
Third: confidence. This is the pie you bring when you want people to remember you. It belongs right next to classics like Pumpkin Pie With Molasses, but it definitely steals the spotlight.
And FYI—this is one of those desserts that tastes even better the next day. That’s not a rumor. That’s science. (Okay, maybe kitchen magic.)
The Story Behind the Pie (a.k.a. My Thanksgiving Obsession)
Every year, Thanksgiving turns into a quiet competition. Everyone pretends it’s about gratitude, but we all know it’s really about dessert dominance. After years of tweaking, testing, and bribing neighbors with “sample slices,” this pie became the clear winner.
I wanted something richer than pumpkin but not cloying. Something nostalgic but not boring. Enter butterscotch. Add bourbon. Finish with molasses whipped cream. Suddenly, people who “don’t even like pie” are asking for seconds. Mission accomplished.
This recipe went through multiple versions. Some were too sweet. Some too stiff. One had a soggy crust that still haunts me. But this? This is the one.
Ingredient Breakdown (Why Each One Matters)
Let’s talk components, because every ingredient pulls its weight here.
Brown Sugar
This is where the butterscotch magic begins. It adds warmth and depth you just can’t fake.
Butter
Don’t skimp. Butter gives the filling its luxurious mouthfeel and rich backbone.
Molasses
A small amount goes a long way. It reins in sweetness and adds that almost smoky complexity. Fans of Molasses Shoofly Pie will feel right at home.
Bourbon
This isn’t about boozy pie. It’s about nuance. Bourbon adds vanilla, oak, and caramel notes that elevate the custard into full Pie Recipe With Bourbon territory.
Eggs & Cream
They set the custard and keep it lush, not rubbery.
Pie Crust
This crust means business. Think sturdy, flaky, and resilient—similar to what you’d want in a Bourbon Pie Crust that refuses to go soggy.
Heavy Cream + Gelatin
For the topping. The gelatin stabilizes everything so your whipped cream doesn’t melt into sadness.
How to Make It: Step-by-Step Without the Stress
Blind-Bake the Crust Like a Pro
This pie needs a fully baked crust. No shortcuts.
Mix the dough gently. Keep the butter cold. Chill the dough before baking. Use pie weights—yes, all of them. After the first bake, dock the crust and brush with egg wash. That step is clutch. It creates a moisture barrier so the filling doesn’t wreck your crust.
Key tip: Use a deeper pie dish. You’ll thank yourself later.
Cook the Bourbon Butterscotch Filling
This filling comes together on the stovetop. Melt the butter. Add brown sugar and gently heat until fully dissolved. Want a smoother texture? Bring it to about 240°F. Prefer a slightly rustic bite? Stop earlier. Both work—choose your own adventure.
Whisk in cream, then eggs, carefully. Low and slow wins here. Finish with bourbon and vanilla at the end for maximum flavor payoff.
This is the soul of your Bourbon Cream Pie, so treat it with respect.
Make the Molasses Whipped Cream
Cold cream only. Warm gelatin gets streamed in slowly. Don’t rush it.
The molasses is optional—but IMO, it’s what makes this unforgettable. It transforms regular whipped cream into something worthy of standing next to Gingerbread Molasses Cream Pies and Coconut Molasses Pie.
Whip until soft peaks form. Stop before it turns grainy. Spoon or pipe generously.
Pro Tips for Pie Perfection
Cold butter is non-negotiable. Warm butter ruins crusts and moods.
Use pie weights. Every. Single. Time.
Add bourbon last. Heat kills flavor.
Let the pie rest. The custard sets as it cools. Cutting too early is a rookie move.
Stabilize the whipped cream. This isn’t optional if you want a picture-perfect pie the next day.
Variations to Try (Because You’ll Make This Again)
Want to play around? Go for it.
Skip the bourbon and lean harder into vanilla for a kid-friendly version.
Add a hint of espresso powder to the filling for mocha vibes.
Top with plain Molasses Whipped Cream if you want a stronger bittersweet contrast.
Swap the crust for a gingersnap base if you love bold spice notes similar to Pumpkin Pie With Molasses.
Best Ways to Serve This Pie
Serve chilled or just barely cool. Too cold dulls the flavor. Too warm, and the custard won’t slice clean.
Pair with black coffee or bourbon-spiked eggnog. Add a sprinkle of flaky salt on top for drama. Serve smaller slices—this pie is rich, and it knows it.
Storage and Leftovers (If You’re Lucky Enough)
Cover loosely and refrigerate. The pie keeps beautifully for up to three days.
The whipped cream stays fluffy thanks to gelatin. No sad puddles here.
Do not freeze the finished pie. The custard won’t forgive you.
FAQs (Because Someone Always Asks)
Can I make this ahead of time?
Yes. In fact, you should. It’s better the next day.
Does it taste boozy?
No. The bourbon adds depth, not heat.
Can I skip the molasses?
You can, but you’ll miss the magic.
Is this similar to other molasses pies?
Flavor-wise, it shares DNA with Molasses Shoofly Pie, but the texture is silkier and more refined.
Can I use store-bought crust?
You can. But should you? Debatable.
Final Thoughts (a.k.a. Your Dessert Table Power Move)
This Powerfully Rich Bourbon Butterscotch Pie isn’t just a recipe—it’s a statement. It says you care about flavor. It says you understand balance. It says you came to win Thanksgiving.
From the crisp crust to the silky filling to that cloud-like Butterscotch Whipped Cream, every bite delivers. It honors tradition while gently nudging it aside to make room for something better.
So go ahead. Bake it. Serve it. Accept the compliments like the dessert hero you are. And when someone asks for the recipe? Smile knowingly. You earned it. 😏🥧 Print
Powerfully Rich Bourbon Butterscotch Pie with Fluffy Molasses Whipped Cream
- Total Time: 1 hour 55 minutes
- Yield: 4 servings 1x
Description
This indulgent pie delivers bold butterscotch flavor with a buttery custard filling, balanced by dark brown sugar and molasses to keep the sweetness in check. Everything sits inside a firm, flaky crust that stays crisp from first slice to last bite.
Ingredients
For the Pie Crust
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 12 tablespoons unsalted butter, very cold and finely diced
- 3–4 tablespoons ice-cold water
- ½ teaspoon vanilla extract
- 1 egg, lightly beaten (for brushing)
For the Bourbon Butterscotch Custard
- 4 tablespoons unsalted butter
- ¾ cup packed dark brown sugar
- 2½ cups heavy cream
- 1 cup whole milk
- 2 tablespoons bourbon or Scotch
- ½ teaspoon kosher salt
- 6 large egg yolks
- ¼ cup cornstarch
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla bean paste or vanilla extract
For the Molasses Whipped Cream
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon mild unsulphured molasses
- Optional: butterscotch curls or chips for garnish
Instructions
- Prepare the Crust
- Add the flour, sugar, salt, and cold butter to a stand mixer fitted with the paddle attachment. Mix on the lowest speed just until the butter breaks down into coarse crumbs. With the mixer still running, pour in 3 tablespoons of ice water and the vanilla. Mix briefly until the dough begins to come together. If needed, add the remaining tablespoon of water.
- Press the dough into a flat round, wrap tightly, and refrigerate for 30 minutes.
- Roll the chilled dough on a lightly floured surface into an 11-inch circle. Fit it into a deep 9-inch pie plate and crimp the edges. Freeze the crust until solid, about 40 minutes.
- Preheat the oven to 400°F. Line the frozen crust with parchment or foil and fill with pie weights or dried beans. Set the pan on a baking sheet and bake for 15 minutes, until lightly golden.
- Carefully remove the weights and liner. Prick the bottom with a fork, brush the entire crust with beaten egg, and return it to the oven for 10 minutes. Shield the edges if needed and bake another 10–15 minutes, until evenly golden and fully baked. Cool completely before filling.
- Make the Bourbon Butterscotch Filling
- In a large bowl, whisk together the cream, milk, and salt. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook without stirring until the sugar melts and deepens in color, reaching about 240°F or bubbling steadily.
- Slowly pour the cream mixture into the pan while whisking continuously—it will foam aggressively. In another bowl, whisk the egg yolks, cornstarch, and granulated sugar until smooth. Gradually whisk the hot mixture into the yolks to temper them.
- Strain everything back into the saucepan and cook over medium heat, stirring constantly, until thickened and just beginning to bubble. Remove from heat and stir in the bourbon and vanilla.
- Pour the warm custard into the cooled pie shell. Cover lightly and refrigerate for at least 3 hours or overnight until fully set.
- Prepare the Molasses Whipped Cream
- Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes. Gently warm until fully dissolved—do not boil.
- Whip the cold cream with powdered sugar using a stand mixer fitted with the whisk attachment until medium peaks form. With the mixer on low, drizzle in the melted gelatin. Increase speed and whip until stiff peaks appear. Slowly add the molasses and whip just until blended.
- Spread or pipe the whipped cream over the chilled pie. Finish with butterscotch shavings if desired.
- Serving & Storage
- Serve chilled for clean slices and best texture. Store covered in the refrigerator for up to several days, though the flavor and texture shine brightest within the first 48 hours.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Desserts
