Butterscotch Pie II Recipe - Allrecipes.com

Butterscotch Pie II

Recipe by  

"If you love butterscotch, this is for you."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Butterscotch Filling: In a heavy saucepan, combine 1/2 cup sugar, butter or margarine, and cream. Place over medium heat and stir constantly until mixture is browned. Remove from heat.
  3. In a medium bowl, combine 1/2 cup sugar with flour. Mix well. In a separate bowl, whisk egg yolks together with milk, then pour into flour mixture. Stir until all ingredients are thoroughly combined.
  4. Stir egg yolk mixture into browned cream mixture and return to heat. Cook until thick, stirring constantly. Pour mixture into baked pie shell.
  5. To Make Meringue: In a large glass or metal mixing bowl, whip egg whites until foamy. Add sugar gradually, continuing to whip until whites form stiff peaks. Spread meringue on top of pie.
  6. Bake in preheated oven for 12 minutes, until meringue is lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2004

my family LOVED this pie. I will make this pie everytime I want something that tastes like butterscotch! You MUST BROWN THE SUGAR. If you don't cook the sugar long enough it will not taste like butter scotch. The sugar will look like a caramel brown when it is ready.

Most Helpful Critical Review
Feb 03, 2003

This pie had absolutely no butterscotch flavor. It was basically a custard pie, so if you like custard pie this is a good recipe. However, if you're looking for butterscotch, look elsewhere.


12 Ratings

Nov 26, 2008

I think the other reviewers are not familiar with what a traditional butterscotch pie is. This is it! Great recipe.

Dec 28, 2010

I have been trying to make a butterscotch pie for my 96 year old father that tasted like the ones his mother made for him. I finally found this one! All the other recipes I tried were made with brown sugar and didn't have that true butterscotch flavor you get from caramelizing the sugar with the butter and cream. It took about 15 minutes of stirring to get that nice brown color, but it was well worth the time. The filling set up nicely overnight in the refrigerator and sliced into nice pieces. My father and I both thank you for posting this great recipe.

Aug 29, 2002

I read the other review and was astonished. This was truly a butterscotch lover's pie. I'm not a baker so I had some difficulty "browning" the sugar. It was excellent. No need to worry about leftovers.

Sep 01, 2003


Jun 20, 2011

Glenda,Thank you for this recipe! I have been looking for a butterscotch pie that was like my mom's, and as one of the other reviewers commented, you have to "caramelize" the WHITE sugar to get a real butterscotch taste. Thank you again!!! MRSN

Nov 23, 2009

Where is the brown sugar that gives butterscotch the butterscotch flavor. Somebody forgot something. This is not a butterscotch pie recipe. It got one star because I had to give it something to get out.


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 198 mg
  • 8%

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

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