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Butterscotch Cream Pie

Butterscotch Cream Pie

"This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!"
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1 h 10 m servings 346 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
  2. In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
  3. Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
  4. In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
  5. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

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Read all reviews 17
  1. 21 Ratings

Most helpful positive review

I used pillsbury crusts and added a little more brown sugar. I also added vanilla to the meringue. It turned out very good. If you like butterscotch this is worth a try

Most helpful critical review

I did not make any changes and though I let the pudding cook with bubbles for over 5 minutes before adding egg yolks, the texture and taste detected the flour. I would not make this recipe agai...

Most helpful
Most positive
Least positive

I used pillsbury crusts and added a little more brown sugar. I also added vanilla to the meringue. It turned out very good. If you like butterscotch this is worth a try

This is a great recipe ! Slice 2 bananas into cooked crust, pour in butterscotch filling.... top with whipped cream........ it is the best 'Banana Cream Pie' you'll ever have !

easy beautiful and .. Delicious!

This is an amazing recipe. Cook on med-low and no double boilder is needed. Tastes just like the old fashioned Butterscotch Pies from long ago.

I was hoping that this would be like my grandma's recipe - and it was similar, but not the same. Overall, the recipe is good - the texture is nice. It is not overly sweet - in fact if I were t...

This is a great butterscotch cream pie! I've started making it for family thanksgiving for the past few years! It turns out beautifully and tastes delicious. Didn't change a thing! Don't be shy ...

YUM. This came out super perfect. The only addition I had to the instructions was to cool the filling slightly before you add to the pie crust, this way your crust will not get mushy. Thanks so ...

This pie is the tried and true Butterscotch Cream Pie!!

This is perfect but i added a little more brown sugar and NEVER use self-rising flower because that makes it taste horrible.

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