Real Recipes From Real Home Cooks ®

butterscotch pie

(4 ratings)
Blue Ribbon Recipe by
Karen Taylor
New Castle, KY

When I was young, my mother owned a restaurant and this was one of the delicious pies that we served.

Blue Ribbon Recipe

One bite of this butterscotch pie, and we could see why Karen's mom served it at her restaurant. It's creamy and smooth with a slight butterscotch flavor. The filling isn't too sweet which we enjoyed. The meringue on top adds a nice airy texture to each bite. If you want more butterscotch flavor, drizzle a little bit of butterscotch on top when serving.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 - 8
method Bake

Ingredients For butterscotch pie

  • 1
    baked pie shell
  • 1 c
    brown sugar, firmly packed
  • 3 Tbsp
    corn starch
  • 2 Tbsp
    all-purpose flour
  • 1/4 tsp
  • 3
    egg yolks, reserve whites
  • 3 c
  • 1/2 stick
    butter or margarine
  • 1 tsp
    vanilla extract
  • 3
    egg whites
  • 1 Tbsp
  • 3 Tbsp

How To Make butterscotch pie

  • Brown sugar, corn starch, flour, salt, and milk in a saucepan.
    Mix brown sugar, corn starch, flour, and salt; add one cup milk and blend together. Add remaining milk and cook over low heat until it starts to thicken.
  • Slowly add beaten eggs to the saucepan.
    Remove from heat and add a small amount to beaten egg yolks. Add yolk mixture to pudding and return to heat. Cook until thick.
  • Vanilla extract and butter added.
    Add butter and vanilla. Let cool for 10 minutes.
  • Filling poured into baked pie shell.
    Pour into baked crust and cover with meringue.
  • Egg whites, water, and sugar whipped until fluffy.
    Beat room temperature egg whites and water until foamy. Add sugar and beat until stiff.
  • Pie, with meringue spread on top, baking in the oven.
    Spread meringue over pie. Bake at 350 degrees for 5 minutes or until golden brown. Cool. Refrigerate.