Butterscotch Pie

Pam Charters


I first had this pie down in Maritimes in Canada,it soon became a family favorite back here in Saskatchewan,satiny creamy & good


★★★★★ 1 vote

15 Min
15 Min


  • 1
    prebaked pastry pie shell

  • 3/4 c
    brown sugar, firmly packed
  • 5 Tbsp
    all purpose flour
  • 2 c
  • 1 tsp
    vanilla extract
  • 1 Tbsp
  • 2
    egg yolks, reserve whites

  • 2 Tbsp
  • 3/4 c
  • 6 Tbsp
  • 4
    egg whites whipped

How to Make Butterscotch Pie


  1. In a pot mix flour sugar & milk cook over med heat whisking & cooking after 5 mins gets thick,add butter & vanilla,beat egg yolks in separate bowl,,temper yolks by adding pudding & mixing add back to pudding cook 4 mins more till creamy,remove from heat set aside
  2. Put water,white sugar & cornstarch in little pan med heat stir till thick & clear,put aside to COOL,
  3. Beat egg whiles till soft peak put cooled (stabiliser) cornstarch mix in (cooled) beat till still peaks,top pie put in 400F oven 10-15 mins till meringue browned to your liking,cool pie on counter put in fridge to chill after cooler,the meringue does not weep due to cornstach mixture

Printable Recipe Card

About Butterscotch Pie

Course/Dish: Pies

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