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    You are in: Home / Recipes / Butterscotch Pie Recipe
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    Butterscotch Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    LoveMy2Angels's Note:

    My husband's grandmother who passed away a long time ago use to make this butterscotch pie. This was a HUGE tradition in their family and I hope to continue this tradition for the Holidays for them. Perfect Practice makes Perfect! It can be a little tricky to get the right texture/thickness of your liking. I've undercooked (runny!) and I've overcooked (wayyyyyyy tooooo thick!). I haven't really "timed" how long I cook the mixture to be honest, I just now go by how thick it's feels and looks when I'm stirring it. Good luck and let me know your results??!?? Warning: it does take some time to cook! A good butterscoth pie can be time consuming :-). Enjoy!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a double boiler, melt the butter and add in the light brown sugar and 4 tbsp of half & half.
    2. 2
      Cook this mixture until sugar is melted down (the longer you cook, the stronger the taste). I generally cook/stir till it gets a thick and darker.
    3. 3
      In a seperate bowl, mix the eggs and milk together until well blended. Slowly add the flour so that there's no "clumps" forming.
    4. 4
      Add the milk/flour/egg mixture slowly into your brown sugar mixture, constantly stirring.
    5. 5
      Cook and continuously stir until thick to your liking (approximately 10 to 15 minutes). Do not undercook or overcook (result to either a runny filling or a thick dense filling which is just as bad!)
    6. 6
      Pour into pre-baked pie shell and let cool.
    7. 7
      I gently cover my pie's filling with seran wrap so that no "skin" forms on the pie filling and let it cool down at room temperature before putting it in the refrigerator (prevents condensation from forming between the filling and the cover). You can serve with homemade whipped cream, cool whip or you can even do a meringue with the egg whites from the egg yolks used in this recipe (I prefer whip, the reason why I don't have a meringue section to my recipe).

    Ratings & Reviews:

    • on January 08, 2008

      55

      Yes I am from FK!!!!! Gotta love this pie, eh? Geez did we get a lot of snow so far this year...my driveway is like a skating rink because its raining now! Do you know any Bouleys from SF?

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butterscotch Pie

    Serving Size: 1 (120 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 329.0
     
    Calories from Fat 138
    42%
    Total Fat 15.4 g
    23%
    Saturated Fat 6.5 g
    32%
    Cholesterol 67.8 mg
    22%
    Sodium 185.7 mg
    7%
    Total Carbohydrate 44.1 g
    14%
    Dietary Fiber 0.9 g
    3%
    Sugars 26.5 g
    106%
    Protein 4.3 g
    8%

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