Butterscotch Pie I

Butterscotch Pie I

34 Reviews 4 Pics
Debbie Rowe
Recipe by  Debbie Rowe

“A sweet, creamy pie, it is great with coffee.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  1. In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell.
  2. In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling.
  3. Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.

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Reviews (34)

Rate This Recipe
Janny7
33

Janny7

This was my first attempt at a cream pie, and I flopped. I only cooked the butterscotch mixture until it began to thicken, thinking that it would thicken even more as it baked in the oven. Wrong! We "drank" this pie! But, surprisingly, it still tasted great, and next time I'll know to cook it until very thick.

KALFRED
32

KALFRED

My family and I rate this recipe a 10! My grandmother used to make an awesome Butterscotch Pie & for years I've been looking for a recipe just like hers. This recipe is perfect and tastes just like Grandma's. The only suggestion I have is to omit the vanilla extract from the meringue. It makes it lose its stiffness and peaks.

MRS. LOUDSHOES
21

MRS. LOUDSHOES

Delicious! A beautiful butterscotch pudding makes for a rich, tasty pie. I didn't cook the custard quite long enough....make sure you cook it until it's really thick.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 435 cal
  • 22%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 73 g
  • 24%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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