Butterscotch Pie

Butterscotch Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Butterscotch Pie


¾ Cup Brown Sugar

¼ Cup Sugar

1/3 Cup Unbleached Flour

2 Cups Scalding Milk

1/8 Teaspoon Salt

3 Eggs Separated

1 ½ Tablespoons Butter

1 Teaspoon Vanilla Extract

1 Baked Pastry Shell

3 Tablespoons Sugar

1 Teaspoon Vanilla Extract

Combine the brown sugar and white sugar with the flour. Gradually add the hot milk. Stir constantly to make a smooth mixture. Add the salt and cook in the top of a double boiler for 15 minutes. Stir occasionally until thickened. Pour part of the hot mixture slowly onto the well beaten egg yolks. Stir constantly. Pour back into the double boiler. Mix well and cook not more than 3 minutes. Stir constantly. Add the butter and stir until melted. Cool. Add the vanilla and stir. Pour into the baked pastry shell. Make the meringue by beating the egg whites until they are stiff. Add the sugar and beat. Gradually add the vanilla and beat until well blended. Cover with the meringue using the remaining egg whites. Brown in the preheated 300° F oven for 20 minutes. Makes 1 pie.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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