Reviewed: 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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Highbrae


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Reviewed: Dec. 25, 2007

This butterscotch pie is wonderful. I had looked for a few years for a butterscotch pie recipe like what my Grandmother used to make and then I found this one! She was from Ohio and made this pie for every Thanksgiving and Christmas. I am thankful to have found this to share with my family since they never had a chance to taste her pie.

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Karen


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Reviewed: Apr. 21, 2006

I have made this a couple of times trying to overcome it separating from the edge but no matter what I try...it still does. I enjoy this pie (I'm a big butterscotch lover) but noone else cared for it much.

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: 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.

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Lesha

	Cooking Level: Expert Living In: Windsor, Nova Scotia, Canada
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Reviewed: Mar. 24, 2005

The flavour of this pie was really authentic, and the meringue turned out well. My only complaint is that after the finished pie came out of the oven, the filling began to seperate. Next time, I will not add the 2 tablespoons of butter, and that should fix the problem. The filling thickened up really well, and had it not seperated, it would have cut really well too.

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STEPH577

	Cooking Level: Intermediate Home Town: Mississauga, Ontario, Canada Living In: Whitehorse, Yukon, Canada
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Reviewed: 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.

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drummergirl


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Reviewed: Nov. 30, 2004

AWESOME PIE THANKS FOR SHARING I MADE TWO PIES FOR MY FRIENDS FOR THE HOLIDAYS AND THEY WANT MORE THANKSAGAIN

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MARIEELLENMCM


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Reviewed: 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.

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MRS. LOUDSHOES


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Reviewed: Nov. 19, 2003

Very yummy-creamy-good, my first meringue and it turned out beautifully. My only complaint is that the filling did not taste as butter-scotchey as I would have liked. I would make this again using a dark brown sugar instead of the light that I had on hand and I would add a little more butter.

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CLYN


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Reviewed: Oct. 25, 2003

This is the first Butterscotch pie I have ever tasted let alone made so I was not sure what to expect. It turned out very good & the person I made it for loved it. It was not difficult at all. used pillsbury crusts sprinkled with sugar. Made it 2 more times since.

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SHIRLS H

	Cooking Level: Expert Home Town: San Bernardino, California, USA Living In: Highland, California, USA
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Reviewed: 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.

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Janny7


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Reviewed: Sep. 28, 2003

This recipe is apparantly not for the novice. It was my first attempt at a butterscotch pie and I wasn't sure just how thick this was supposed to be cooked before filling the pie shell. This ran like the Bulls of Pamplona on me, but tasted pretty good just the same. The meringue was great. I'll try this again, but will cook it a little longer next time.

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ACHIASSON


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Reviewed: 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.

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KALFRED


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Reviewed: 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.

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KEARY


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Reviewed: 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!

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Reviewer:

LLOGBECK


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