Bourbon Butterscotch Pie with Molasses Whipped Cream – A Rich, Elegant Dessert with Deep, Cozy Flavor

Why You’ll Love This Recipe

This pie is luxurious yet simple to make, combining smooth butterscotch custard with the subtle warmth of bourbon. The molasses whipped cream brings complexity and lightness, balancing the rich filling without overwhelming it. Every layer—from the flaky crust to the glossy butterscotch to the pillowy topping—creates harmony on the palate. It’s a dessert that feels timeless, elegant, and surprisingly comforting, making it perfect for festive gatherings or cozy nights at home.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pie crust: A pre-baked pastry or graham cracker crust provides a sturdy, buttery base for the creamy filling.

Brown sugar: Gives the butterscotch its deep caramel flavor and warm sweetness.

Butter: Helps create a rich, glossy butterscotch base and enhances the custard’s smooth texture.

Heavy cream: Essential for both the butterscotch filling and the molasses whipped cream, adding richness and body.

Whole milk: Helps create a silky, spoonable custard consistency.

Egg yolks: The thickening powerhouse that gives the filling its velvety texture.

Cornstarch: Ensures the custard sets properly without becoming dense.

Bourbon: Adds warmth and sophistication—choose a smooth bourbon for the best flavor.

Salt: Balances the sweetness and intensifies the caramel notes.

Vanilla extract: Complements the butterscotch and bourbon beautifully.

Molasses: A touch of deep, smoky sweetness that transforms the whipped cream into something extraordinary.

Powdered sugar: Sweetens and stabilizes the whipped cream.

Directions

Begin by preparing your pie crust, fully baking it and allowing it to cool completely.

In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook for 1–2 minutes until bubbly and fragrant. Slowly whisk in heavy cream and milk, stirring until smooth.

In a separate bowl, whisk together egg yolks and cornstarch. Slowly pour a small amount of the warm butterscotch mixture into the yolks to temper them, whisking constantly. Pour the yolk mixture back into the saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat and stir in bourbon, salt, and vanilla extract until glossy and smooth.

Pour the warm filling into the cooled crust and smooth the top with a spatula. Cover with plastic wrap pressed directly against the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.

To make the molasses whipped cream, whip heavy cream with powdered sugar and a spoonful of molasses until soft peaks form. Spread or pipe over the chilled pie just before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 8–10 people.
Prep time: 15 minutes
Cook time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 35 minutes

Storage/reheating

Store the pie covered in the refrigerator for up to 4 days. Add the molasses whipped cream just before serving for the best texture. The pie is not suitable for freezing, as the custard may separate after thawing.

Variations and Customizations

Salted Bourbon Butterscotch Pie: Add flaky sea salt to the chilled pie for a salted caramel twist.

Chocolate-Laced Butterscotch: Drizzle melted dark chocolate onto the crust before adding the filling.

Gingerbread Crust: Use gingersnap crumbs mixed with butter for a spiced foundation.

Nutty Topping: Sprinkle toasted pecans or walnuts over the whipped cream for crunch.

Maple Butterscotch: Add a spoonful of maple syrup to the custard for a deeper sweetness.

No-Alcohol Version: Omit bourbon and use a teaspoon of extra vanilla extract.

Brown Butter Upgrade: Brown the butter before adding the sugar for nutty depth.

Cinnamon Cream Topping: Add cinnamon to the whipped cream for a warm, aromatic finish.

Coconut Variation: Use coconut milk in place of some of the heavy cream for a tropical twist.

Mini Pies: Make individual tartlets for parties or dessert boards.

FAQs

Can I make this pie without bourbon?

Yes—replace it with extra vanilla extract for full flavor without alcohol.

Can I use store-bought butterscotch sauce?

It’s best to make the filling from scratch for proper thickening and texture.

How do I know the custard is done cooking?

It should coat the back of a spoon and leave a trail when you run your finger through it.

Can I make this pie ahead?

Absolutely—prepare it a day in advance and add whipped cream before serving.

Can I use light brown sugar?

Yes, though dark brown sugar gives a deeper butterscotch flavor.

What bourbon works best?

Any smooth bourbon with caramel or vanilla notes works—nothing too smoky.

Is the whipped cream very sweet?

No, the molasses adds depth more than sweetness, keeping it balanced.

Can I use a shortbread crust?

Yes, shortbread pairs beautifully with the butterscotch.

Why did my filling not set?

It may have needed more cooking time or additional chilling. Cornstarch activates fully when heated long enough.

Can I top the pie with meringue instead?

Yes, lightly toasted meringue makes a beautiful alternative topping.

Conclusion

Bourbon Butterscotch Pie with Molasses Whipped Cream is a dessert that feels both nostalgic and elevated, blending classic butterscotch flavor with the distinctive warmth of bourbon. The molasses whipped cream adds an elegant touch that balances the richness of the filling, making each bite creamy, smooth, and beautifully spiced. Whether you’re serving it during the holidays, at a dinner party, or simply treating yourself, this pie brings warmth, comfort, and sophistication to the table. It’s the kind of dessert that invites compliments—and requests for seconds.

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