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Butterscotch Pie Recipe

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4.5 19
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I've been cooking since I was a young boy. Now I enjoy preparing foods like this for my wife.—Cary Letsche, Brandenton, Florida
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1-1/2 cup packed brown sugar
  • 2 cups milk
  • 1/4 teaspoon salt
  • 3 eggs yolks, beaten
  • 1 teaspoon vanilla extract
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

Nutritional Facts

1 serving (1 slice) equals 487 calories, 20 g fat (10 g saturated fat), 116 mg cholesterol, 330 mg sodium, 73 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into pastry shell.
  2. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  3. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Butterscotch Pie in Taste of Home August/September 1994, p47

Nutritional Facts

1 serving (1 slice) equals 487 calories, 20 g fat (10 g saturated fat), 116 mg cholesterol, 330 mg sodium, 73 g carbohydrate, trace fiber, 6 g protein.

Reviews for Butterscotch Pie

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 5, 2015

"Wonderful Pie! But it took quite a while to thicken. Has anyone made this using the microwave? Also, although this is very sweet, I whipped marshmallow cream in the meringue before cooking it. It certainly satisfied our sweet tooth! My husband and I ate the whole pie in less than 24 hours!"

MY REVIEW
Reviewed Jan. 21, 2015 Edited Jan. 24, 2015

"I used dark brown sugar and cashew milk and turned out delicious!!!"

MY REVIEW
Reviewed Jan. 7, 2015

"A lady at work made this and i loved it so i got the recipe from her, which is this one. The first time my mom and i made this, it tasted too floury. I asked the lady at work and she said she used Eagle Brand milk instead of whole or 2%. So we made it again, and it tasted wonderful....but you could easily use it for caulking, it was so thick. Does anyone know what we screwed up on again? At least the taste was better the 2nd time, it would just seal your mouth shut."

MY REVIEW
Reviewed Dec. 21, 2014

"I know what missy40 did wrong she didn't cook the butter and flour mix (rue) long enough that is the key part of this recipe"

MY REVIEW
Reviewed Nov. 30, 2014

"Excellent! Made exactly as written. This is my 4th time making this recipe as it is always a favorite. Turns out perfect every time! Not sure what Missy did in her 2012 post ... Maybe to much flour? Lol. Great. Recipe"

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