Butterscotch Pie I Recipe - Allrecipes.com
Butterscotch Pie I Recipe

Butterscotch Pie I

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"A sweet, creamy pie, it is great with coffee."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings


  1. In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell.
  2. In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling.
  3. Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2003

This was my first attempt at a cream pie, and I flopped. I only cooked the butterscotch mixture until it began to thicken, thinking that it would thicken even more as it baked in the oven. Wrong! We "drank" this pie! But, surprisingly, it still tasted great, and next time I'll know to cook it until very thick.

Most Helpful Critical Review
Feb 25, 2005

I'm not sure what happened, but after cooking this for nearly TWO HOURS, it still had not thickened. I added more cornstarch, which made it taste grainy - so don't try that. I poured it into the shell and allowed it to cool hoping it would thicken. It didn't - so don't try that, either. I see that lots of others had success with this recipe, so I'm not sure what the deal was. I did, however, throw the whole thing out.


43 Ratings

Jul 17, 2003

My family and I rate this recipe a 10! My grandmother used to make an awesome Butterscotch Pie & for years I've been looking for a recipe just like hers. This recipe is perfect and tastes just like Grandma's. The only suggestion I have is to omit the vanilla extract from the meringue. It makes it lose its stiffness and peaks.

Dec 16, 2003

Delicious! A beautiful butterscotch pudding makes for a rich, tasty pie. I didn't cook the custard quite long enough....make sure you cook it until it's really thick.

Jun 20, 2003

I have finally found a butterscotch pie recipe that I love. Very easy to make. I used less sugar in the filling and meringue. It turned out lovely.

Nov 28, 2005

Great recipe Debbie! I have a tried and true recipe for Butterscotch Pie, passed down from my great-grandmother but I wanted to try this one because it uses cornstarch (mine uses lots of flour). The taste, texture, and color are fantastic. However, my meringue seperated from the filling, as stated by previous reviewers. I made sure to seal the meringue right to the edges of the pie crust but the meringue still slides right off the pie when I slice it. But for that, I would have gladly given this a 5-star rating. It tastes divine.

Jun 20, 2003

My mother makes herself a butterscotch cream pie every year for her birthday and this last year I decided to do it for her. She was so impressed with the way this turned out. She has always used a recipe found in an old cookbook that requires tons of stirring and the use of flour. She couldn't believe it when I told her how easy this was and that I'd used cornstarch! Will definately make again and thanks for giving my mom a new recipe for an old favorite!

Apr 20, 2008

Excellent, cooked the filling in the microwave and it was ready in no time! Be sure and whisk frequently. Not overly sweet as some of the other recipes here.


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  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 73 g
  • 24%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 203 mg
  • 8%

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

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