Reviewed: Mar. 23, 2012

I followed the directions to a T. I thought this pie was WAY too sweet. I'll try other recipes.

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Reviewer:

Liza+Mum

Reviewed: Sep. 18, 2011

As many reviewers commented, this pie came out a little bit sweet and runny. I even knew ahead of time about this, and tried to cook it longer. When it suddenly thickened I expected success... but it was the consistency of pudding. We all still enjoyed it though.

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Reviewer:

Ali

Cooking Level: Beginning

Reviewed: Jul. 18, 2011

Butterscotch is my husbands favorite flavor, and I love almost anything with meringue, so I was eager to try this recipe for our anniversary. I skipped the time consuming double boiler method and used my microwave for the filling, stirring every 2 minutes. This produced a nice thick filling. I did add a scant half teaspoon of salt to the filling. Very nice pie.

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Reviewer:

wncmtns

Reviewed: Jul. 16, 2011

I work at a pie shop, we tried this pie yesterday. Great reviews. Wonderful, silky flavor. Changes made: 3/4 cup sugar only - equal parts of light and dk. brown sugar. I didn't use a double boiler - made it like a cream pie - constantly stirring in a heavy sauce pan. If you like butterscotch you're going to enjoy this pie.

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Reviewer:

kathnm

Reviewed: Jun. 5, 2011

I added 1/4 t. butter extract and the family loved it! You'll know when the pudding is cooked enough when the foam disappears and it becomes a peanut butter consistency.

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Reviewer:

revluc2

Reviewed: May 11, 2011

My dad requested this pie for Easter. I've never made one, but this recipe is the BOMB! I used 1 1/4c dark brown sugar rather than what this recipe calls for & stirred it in a regular pot on the stove, not a double boiler. I put a meringue on top. The consistancy was perfect, like pudding but not runny at all.

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Reviewer:

Susan C.

Cooking Level: Expert

Home Town: Hamburg, New York, USA

Living In: Kansas City, Missouri, USA

Reviewed: Mar. 21, 2011

Turned out pretty good. Filling got really watery after I refrigerated it. I will try it again. I really liked the meringue on top, and it tasted good.

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Reviewer:

Amy L.

Cooking Level: Expert

Home Town: Germfask, Michigan, USA

Living In: Barbeau, Michigan, USA

Reviewed: Mar. 19, 2011

This was the third cream pie I made. My Caramel was perfect, my lemon sublime, and then I tried this. I did not care for this. After cooking 45 minutes, it was still runny. I hoped it would thicken as it cooled -- it didn't. In addition to the runny texture, it was too sweet for my taste.

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Reviewer:

Penny

Reviewed: Feb. 11, 2011

This pie was unbelievably good! I made the filling on the stovetop and made sure to boil it for approx. 5 mins- and the filling once set - turned out amazing! I omitted the vanilla from the meringue- but other than that - kept the recipe as is. My whole family loved this pie- my husband and son couldn't stop raving about it. Thanks for the wonderful recipe Debbie.

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Reviewer:

canadiancookingmama

Cooking Level: Intermediate

Living In: Shediac, New Brunswick, Canada

Reviewed: Nov. 24, 2010

Whoa! The pie was awfully sweet! It was fun to try, but probably won't be trying this one again. It would probably be really good with about half the sugar though.

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