Recipe by LoveMy2Angels
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!!
Top Review by Maineiac
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?
- 1 cup light brown sugar (packed)
- 3 tablespoons butter
- 4 tablespoons half-and-half cream (or milk)
- 1 1⁄2 cups milk
- 6 tablespoons flour (level)
- 2 egg yolks
- 1⁄2 teaspoon vanilla extract
- 1 pie shell (Pillsbury found in your grocery freezer section)
Directions See How It's Made
- In a double boiler, melt the butter and add in the light brown sugar and 4 tbsp of half & half.
- 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.
- In a seperate bowl, mix the eggs and milk together until well blended. Slowly add the flour so that there's no "clumps" forming.
- Add the milk/flour/egg mixture slowly into your brown sugar mixture, constantly stirring.
- 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!)
- Pour into pre-baked pie shell and let cool.
- 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).