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Cape Breton Butterscotch Pie

A thick, luscious butterscotch pie filling is made with brown sugar and butter, then dolloped into a pre-baked pie crust, and chilled until set. You can top your butterscotch pie with meringue if you like, however, we prefer whipped cream.
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Cuisine: Canadian
Keyword: butterscotch pie, Cape Breton butterscotch pie, old fashioned butterscotch pie


  • 1 9-inch pie crust pre-baked and cooled (or 36 2-inch pie crusts pre-baked and cooled)
  • 1 1/2 cups milk
  • 1 1/2 cup brown sugar packed
  • 1/2 cup flour
  • 2 egg yolks
  • 1 heaping tablespoon butter
  • 1 teaspoon vanilla


  • In a large microwave-safe bowl heat milk until hot, about 4 minutes.
  • Whisk brown sugar and flour together.
  • Add brown sugar-flour mixture, plus egg yolks, butter, and vanilla to hot milk and whisk well to combine.
  • Cook in the microwave for one minute. Whisk well and repeat, cooking in one minute increments and whisking in between, until mixture is thick, about 4 to 5 minutes (cook time depends on microwave power).
  • Cool butterscotch pie filling. Pour into prepared pre-baked pie shell(s) and top with whipped cream or meringue. Chill in fridge.


This is an old Cape Breton recipe that has been adapted for the microwave over the years. Feel free to make the butterscotch pie filling in a pot with a double boiler on the stove if you don't have, or don't want to use, the microwave.