Reviewed: Apr. 10, 2013

Love this recipe, I have made it for many occasions. I would not try to top it with a baked meringue again as reheating it in the oven turns it into soup - my fault. I now top it with whip cream or a no bake meringue and a dusting of nutmeg.

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Reviewer:

Loretta's Recipe Journal

Living In: Carleton Place, Ontario, Canada

Reviewed: Feb. 14, 2013

Doubled the recipe for a 9 1/2 inch pie plate. It was a substantial looking desert.

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Reviewer:

Marian

Reviewed: Jan. 27, 2013

This recipe is delicious! Much better flavor than boxed butterscotch pudding. It's even better if you use a graham cracker crust.

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godscountrygirl

Cooking Level: Expert

Reviewed: Oct. 22, 2012

Oh my goodness, This pie is "the" pie that you've been looking for!! This is a true old fashioned butterscotch pie!! Excellent taste & consistency. I made this for Boss's day this year and had rave reviews!! I would have rated it higher if I could have, this is an awesome pie!!

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Reviewer:

vickies

Reviewed: Apr. 14, 2012

I made this last night for a family gathering tonight. It was setting up beautifully until I put in the oven for those five minutes. (It never browned) When I pulled it out it was liquid. It has been in the refridgerator over night and has still yet to get to the point it was before I put it in the oven. I was thinking to myself the oven seems unnecessary but I always follow these recipes so I can give an accurate rating. I would skip the oven.

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Reviewer:

ginnybaby19

Cooking Level: Expert

Living In: Steubenville, Ohio, USA

Reviewed: Mar. 5, 2012

This a pretty good pie but did not set up as well as I would have liked.

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Reviewer:

veronicam

Reviewed: Jan. 11, 2012

Great recipe - as others mentioned, a double boiler is not required. Changes: Subtracted 1/4 cup of sugar and used dark brown sugar. Used a vanilla bean to boost flavor. In the future I would use less salt, maybe reduce by half. I think the 1/2 tsp as indicated is fine if you use kosher salt. Poured into a graham cracker crust and bananas.

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Reviewer:

Fran

Reviewed: Nov. 24, 2011

I have tried several versions to try and make a butterscoth pie that was like my grandmothers, several failed attempts have been tried, but this one is it, great pie, not to sweet, and not to runny. This is a keeper to pass on to my kids.

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Reviewer:

sherry

Home Town: Exeter, Nebraska, USA

Reviewed: Oct. 9, 2011

First time I made it I used flour instead of cornstarch and it didn't work out very well. Didn't thicken. It had yummy taste but not very nice looking. I decided to try it again and use corn starch. I also doubled the recipe by 1/2 (3 cups milk, 3 egg yolks etc) and it worked excellent! I found the first time it settled down and didn't fill the 9" dish to the top. This is it went right to the rim..a nice thick pie! Next time I make it I will probably add a tablespoon or so of butterscotch extract to give it a little more butterscotchy flavour.

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