Irish Whiskey Butterscotch Pie Recipe

This Irish Whiskey Butterscotch Pie is a decadent masterpiece that balances rich, velvety butterscotch with a subtle whiskey warmth. The creamy filling, nestled in a flaky, buttery crust, delivers a luxurious texture that melts in your mouth.

With just 40 minutes of prep and 25 minutes of baking, it’s surprisingly simple to create this show-stopping dessert. The four-hour chill time ensures every slice is perfectly set, making it ideal for planning ahead. Each bite is a harmonious blend of sweet, smoky, and indulgent flavors that will leave your guests craving more.

Perfect for special occasions or a cozy treat, this pie is a sensory delight. The smooth butterscotch filling contrasts beautifully with the crisp crust, while the whiskey adds a sophisticated depth. Its rich aroma and luscious texture make it irresistible, and the total time of just over five hours is well worth the wait.

Whether you’re a whiskey enthusiast or just love a good dessert, this pie promises to impress with its bold yet balanced flavors. It’s a dessert that feels both comforting and elegant, all in one slice.

Ingredients for Irish Whiskey Butterscotch Pie

• 1 recipe pie crust (store-bought or homemade)
• Egg wash (1 egg beaten with 1 tbsp water)
• 5 large egg yolks
• ¼ cup (1 oz/28 g) cornstarch
• ½ teaspoon salt
• ½ cup (4 oz/120 ml) heavy whipping cream
• 1 ¼ cups (7 ½ oz/213 g) dark brown sugar (light brown sugar can be substituted)
• 6 tablespoons (3 oz/85 g) butter, room temperature
• 2 cups (16 fl oz/480 ml) whole milk, hot
• ¼ cup (2 fl oz/60 ml) O’Driscolls Irish whiskey (or any Irish whiskey of choice)
• Whipped cream, for serving

Step-by-Step Instructions

1. Pre-Bake the Pie Crust:
   • Preheat the oven to 375°F (190°C).
   • Roll out the pie crust to a ¼ inch (6 mm) thick circle and line a 9-inch (23 cm) pie tin. Crimp the edges and apply egg wash.
   • Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes.
   • Remove the parchment and weights, lower the heat to 350°F (180°C), and bake until the bottom is done and edges are golden, about 10 minutes. Let cool.
2. Make the Filling:
   • In a medium bowl, whisk together the egg yolks, cornstarch, salt, and cream. Set aside.
   • In a medium saucepan over medium heat, melt the brown sugar and butter until bubbling vigorously.
   • Slowly add the hot milk, stirring until dissolved and smooth.
   • Gradually pour the brown sugar mixture into the yolk mixture, whisking constantly.
   • Return the mixture to the saucepan and cook until it begins to simmer. Let simmer for 1-2 minutes, whisking constantly, until thickened.
   • Remove from heat and stir in the whiskey.
3. Assemble and Chill:
   • Pour the filling through a sieve directly into the baked pie shell. Smooth the top.
   • Let cool to room temperature, then refrigerate to set completely, at least 4 hours or overnight.
4. Serve:
   • Top with freshly whipped cream before serving. Store leftovers, covered, in the refrigerator for up to 2 days.

Whipped Cream Topping Ideas

Elevate your Irish Whiskey Butterscotch Pie with a dollop of freshly whipped cream. For a twist, add a splash of vanilla extract or a teaspoon of powdered sugar to the cream before whipping. You can also fold in a tablespoon of Irish whiskey for an extra boozy kick. Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce for a stunning finish.

Perfect Pairings for Serving

This rich and creamy pie pairs beautifully with a cup of strong coffee or a glass of Irish whiskey on the side. For a dessert platter, serve it alongside shortbread cookies or a scoop of vanilla ice cream. If you’re hosting a gathering, consider adding a cheese board with sharp cheddar or creamy brie to balance the sweetness.

Storage and Reheating Tips

Store your pie covered in the refrigerator for up to 2 days. To maintain its texture, avoid freezing, as the filling may separate. If you prefer a slightly warmer pie, let it sit at room temperature for 10-15 minutes before serving. For a firmer slice, chill it for an extra hour before cutting.

Time-Saving Tricks

To save time, use a store-bought pie crust instead of making one from scratch. You can also prepare the filling a day ahead and refrigerate it until you’re ready to pour it into the baked crust. If you’re short on time, reduce the chilling period to 2 hours, but note the filling will be slightly softer.

Common Questions Answered

Can I use a different whiskey? Absolutely! Any Irish whiskey will work, but O’Driscolls adds a unique flavor. What if I don’t have pie weights? Use dried beans or rice as a substitute. Can I make this gluten-free? Yes, simply use a gluten-free pie crust and ensure your cornstarch is gluten-free certified.