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Butterscotch Pie

User Rating 3 Star Rating (1 Review)


A butterscotch pie with whipped cream or meringue topping.


  • 3/4 cup light brown sugar -- firmly packed
  • 5 tablespoons flour
  • 1/2 tsp salt
  • 2 cups whole milk
  • 2 egg yolks -- lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 baked pie shell -- 9-inch


Combine the sugar, flour, and salt in the top of a double boiler over boiling water; stir in milk slowly. Continue cooking, stirring constantly, until thickened. Cover and cook 10 minutes longer, stirring occasionally. Lightly beat the egg yolks in a separate bowl. Add about 1/4 to 1/3 of the hot mixture to the egg yolks, stirring quickly, then add the egg yolk mixture back to the pan. Cook for about 1 more minute. Add butter and vanilla; cool. Place filling in pastry shell and garnish with whipped cream or cover with meringue made from the egg whites. If you cover with meringue, bake at 325 degrees for about 15 to 20 minutes, or until meringue is nicely browned.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
A bit runny?, Member hmtennant

Okay, I'm new to the pie baking crowd, enjoy barbecuing and thought I'd try my hand at baking. Tried this recipe, it had a good taste, but for some reason turned out runny for me. Not sure what the fix is......

9 out of 11 people found this helpful.

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