Butterscotch Pie Recipe

4.5 19 17
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Butterscotch Pie Recipe

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4.5 19 17
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + chilling

Ingredients

  • 6 tablespoons butter or margarine
  • 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

Directions

In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; gradually add milk and salt, stirring constantly. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir about 1 cup into the egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat and add vanilla. Pour into pie shell. Immediately make the meringue: In a small bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating until stiff and glossy. Spread evenly over filling, sealing meringue to crust. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack. Store, covered, in the refrigerator. Yield: 6-8 servings.
Originally published as Butterscotch Pie in Taste of Home August/September 1994, p47

Nutritional Facts

1 slice: 487 calories, 20g fat (10g saturated fat), 116mg cholesterol, 330mg sodium, 73g carbohydrate (56g sugars, 0 fiber), 6g protein.

  • 6 tablespoons butter or margarine
  • 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
  1. In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; gradually add milk and salt, stirring constantly. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir about 1 cup into the egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat and add vanilla. Pour into pie shell. Immediately make the meringue: In a small bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating until stiff and glossy. Spread evenly over filling, sealing meringue to crust. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack. Store, covered, in the refrigerator. Yield: 6-8 servings.
Originally published as Butterscotch Pie in Taste of Home August/September 1994, p47

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Reviews forButterscotch Pie

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mstrobertson User ID: 8247732 219830
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
Staneen User ID: 8223811 218521
Reviewed Jan. 21, 2015 Edited Jan. 24, 2015

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

MY REVIEW
davinci1324 User ID: 8202878 217191
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
Mrs.T.J.Lynn User ID: 8174397 215499
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
Jfmiddleton User ID: 8132049 9542
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"

MY REVIEW
KookinKYHusband User ID: 7153455 5676
Reviewed Feb. 27, 2013

"I have made this several times and EVERYBODY LOVES IT! Tip: we all prefer light brown sugar over the dark brown, much better flavor, in me and my friends/family's opinion. Thanks for the GREAT RECIPE!!"

MY REVIEW
Missy40 User ID: 7005677 7308
Reviewed Dec. 4, 2012

"This pie was horrible. It had no butterscotch taste, was thick and tasted like the flour. I made it for my mother's 89th birthday party because butterscotch is her favorite pie. What a disaster. I actually threw it out. What a waste of ingredients!!"

MY REVIEW
mom2lauren User ID: 7407229 9381
Reviewed Oct. 6, 2012

"Delicious. I make for Thanksgiving & Christmas every year. easy to make and everyone loves it."

MY REVIEW
Grancy1 User ID: 6816107 2829
Reviewed Aug. 29, 2012

"This is a keeper. Best butterscotch pie I've ever made."

MY REVIEW
bake4all User ID: 2167240 7568
Reviewed Mar. 18, 2012

"I made this with an oatmeal pecan crust, and it was outstanding!"

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