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: Wintersville, 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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Reviewer:

Dana_1123

Reviewed: Oct. 3, 2011

this is my son's favorite pie. The only changes I made were adding 1 more tablespoon of cornstarch because i use 1% milk. Thanks for a great recipe!!

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Reviewer:

Ramona

Cooking Level: Expert

Reviewed: Mar. 28, 2011

I don't know if it was using light brown sugar or what, but this was just sweet for the sake of sweet and it did NOT have butterscotch flavor. I took one bite. My husband took one bite. The entire pie went in the trash. Maybe butterscotch pie is supposed to be sweet, but the pie my grandma made when I was a kid was not so sweet that your stomach was upset because of the sweetness and it actually had good flavor. My husband will eat almost anything so for him to say its too sweet and flavorless and to trash it after just one bite says a lot.

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Reviewer:

Mazock

Cooking Level: Expert

Home Town: Deckerville, Michigan, USA

Reviewed: Mar. 20, 2011

We loved this. It really helps to top with some cool whip, as the pie is very rich and sweet. I'm an egg white eater, so it was great to have something to do with the yolks!! I followed the recipe exactly (except used a pan instead of double boiler) and it turned out perfect. You must be patient during the thickening process. It takes several minutes. Yum!

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Reviewer:

CHRISTIE1213

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Cooking Level: Expert

Home Town: Johnstown, Ohio, USA

Living In: Union, Kentucky, USA

Reviewed: Dec. 15, 2010

great flavor, was unable to get it to thicken even after continuing to add cornstarch and much time stirring at the stove. very dissapointed

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Reviewer:

susie

Reviewed: Dec. 9, 2010

Great flavor. The appearance was not all that great, though. My husband, who requested Butterscotch Pie for Thanksgiving, was not going to take a slice because it just didn't look appealing. It's not as golden as if you had made it using instant pudding.

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