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    You are in: Home / Recipes / Canadian Butterscotch pie Recipe
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    Canadian Butterscotch pie

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Maineiac's Note:

    A creamy pie that is a French tradition in northern Maine...Delicious!!

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    Ingredients:

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Mix in pan the first 3 ingredients and add the 2 cups milk and the 3 egg yolks, beaten/ Cook on medium heat until boiling.
    2. 2
      Remove from heat and add vanilla and butter-- pour into pre-baked crust.
    3. 3
      Chill.

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    Ratings & Reviews:

    • on June 19, 2013

      55

      This is definitely a delish dessert. My daughter loved it! Nice and creamy, and a yummy taste. Thanks, Mainaic for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2009

      45

      Very good! Thanks for the recipe. I had a craving for my Acadian grandmother's butterscotch pie, so I tried this recipe - it's not quite the same, but very good and took care of my craving, ;)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2009

      45

      My husband loved this. I added heath bar chips that I bought in a bad to the bottom and top of the pie. I found it to be a little mushier than I would have liked even after being in the fridge for a day. But otherwise, it was great! Thanks!

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

    Read All Reviews (9)

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    Nutritional Facts for Canadian Butterscotch pie

    Serving Size: 1 (794 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1551.2
     
    Calories from Fat 585
    37%
    Total Fat 65.0 g
    100%
    Saturated Fat 37.4 g
    187%
    Cholesterol 726.3 mg
    242%
    Sodium 2897.5 mg
    120%
    Total Carbohydrate 217.2 g
    72%
    Dietary Fiber 1.1 g
    4%
    Sugars 159.6 g
    638%
    Protein 27.9 g
    55%

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