This set up quite easily without too much work.I was expecting more of a butterscotch pudding taste and texture but it wasn't quite what I wanted.I used Walnut Pie Crust from Butterscotch Cream Pie With a Walnut Crust.
This. Recipe. ROCKS! The instructions were clear and easy to follow (even for someone who's never made a meringue anything before) and the pie couldn't've turned out better. I'm delighted and pleased and proud. Only suggestion would be to mention the cool-time: took ours about 2 hours to cool enough that we could cut into it and still eat it warm. Thanks for the excellent recipe!!!
This recipe is the same as the one my mom uses from the Five Roses Flour cookbook and it is the BEST! It has always been our favourite pie but somehow it never tastes quite the same as my mom's. She is arriving with one for Thanksgiving supper tonite! Yummo. You must try this recipe. Lisa