Butterscotch Cream Pie Recipe - Allrecipes.com
Butterscotch Cream Pie Recipe
  • READY IN ABOUT hrs

Butterscotch Cream Pie

Recipe by  

"This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
  2. In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
  3. Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
  4. In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
  5. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Sep 13, 2003

I used pillsbury crusts and added a little more brown sugar. I also added vanilla to the meringue. It turned out very good. If you like butterscotch this is worth a try

 
Aug 01, 2005

This is a great recipe ! Slice 2 bananas into cooked crust, pour in butterscotch filling.... top with whipped cream........ it is the best 'Banana Cream Pie' you'll ever have !

 

13 Ratings

Feb 10, 2009

easy beautiful and .. Delicious!

 
Mar 24, 2011

This is an amazing recipe. Cook on med-low and no double boilder is needed. Tastes just like the old fashioned Butterscotch Pies from long ago.

 
Oct 26, 2010

I was hoping that this would be like my grandma's recipe - and it was similar, but not the same. Overall, the recipe is good - the texture is nice. It is not overly sweet - in fact if I were to make it again, I would probably add 1/4-1/2 cup of brown sugar as I like my Butterscotch Pie really sweet. I followed the ingredients exactly and only changed the process (I did not use a double boiler - just used a pot and stirred the whole time - tempering the eggs and adding them at the appropriate time.) I took the pie to a party and everyone liked it. My custard did weep a bit, and the meringue shrunk and wept (although it was touching all around) so it was not pretty - but tasted good!

 
Dec 03, 2011

This is a great butterscotch cream pie! I've started making it for family thanksgiving for the past few years! It turns out beautifully and tastes delicious. Didn't change a thing! Don't be shy to make it...it isn't as complicate or difficult as it may look. Just take your time and watch the meringue in the oven so it doesn't over bake.

 
Jan 31, 2011

This pie is the tried and true Butterscotch Cream Pie!!

 
Jan 05, 2013

YUM. This came out super perfect. The only addition I had to the instructions was to cool the filling slightly before you add to the pie crust, this way your crust will not get mushy. Thanks so much for this super recipe! I made if for Christmas for my father in law who loved it!

 

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Nutrition

  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 298 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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