Real Recipes From Real Home Cooks ®

real butterscotch pie

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Found this gorgeous pie in a cookbook from Midwest Living. It reminds me of my mother's butterscotch pies, and they were SO GOOD! I will be making this very soon!

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 2 Hr
method Refrigerate/Freeze

Ingredients For real butterscotch pie

  • 1
    pastry for single crust pie
  • 1 1/4 c
    packed dark brown sugar
  • 1/4 c
  • 1/3 c
    all purpose flour
  • 1 tsp
  • 2 c
    whipping cream
  • 3
    egg yolks
  • 3 Tbsp
    butter, cut up
  • 1 tsp
    vanilla extract
  • whipped cream topping
  • 1 3/4 c
    whipping cream
  • 1/4 c
    powdered sugar
  • 1/4 tsp
    vanilla extract

How To Make real butterscotch pie

  • 1
    Prepare pastry for single crust pie. Line a 9-inch pie plate as directed. Cover the pastry with a double thickness of foil. Bake in a preheated 450-degree oven for 8 minutes; remove foil and bake for 5 more minutes or until golden brown. Let cool.
  • 2
    In a medium saucepan, combine 1/2 up of the brown sugar and 1/4 cup of the butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.
  • 3
    In a small bowl, combine the remaining brown sugar, the flour and cornstarch. Add flour mixture to butter mixture; stir until combined. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
  • 4
    In a small bowl, lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in 3 Tbsp. butter and the vanilla. Pour filling into the baked pastry. Cover filling with plastic wrap. Chill for at least 2 hours before serving.
  • 5
    Whipped Cream Topping: Beat 1-3/4 cups whipping cream until soft peaks form. Add 1/4 cup powdered sugar and 1/4 teaspoon vanilla. Beat until stiff peaks form.
  • 6
    Remove plastic wrap from pie. Spread topping evenly over cold filling. Immediately serve pie or store, covered, in the refrigerator.