This is a great recipe! I did have to sub dark brown sugar (out of light) and used canned evaporated milk (had no whole milk) and the texture of this filling was superb. You really do have to be patient with the thickening because I think I stirred constantly for about 20-30 minutes before I thought it was really thick enough for pie filing. I then took it off the heat and while still warm whisked out any lumps that may have formed. But I did cook it on low on a gas stove too. My patience was rewarded with a silky textured pie and fabulous flavor. Very well worth the effort!!!
Double (or triple) the butterscotch!! The recipe only makes an inch or two- not the four to five you need. I always top mine with whip cream, much better than mirange. It takes 30-45 min for the butterscotch the thicken. don't give up! A sweet vapor will start to rise continuously, and eventually the scotch will coat a spoon, and set a few min after going in the pie shell... so lovely!!
Good pie. Here's a hint to speed up the process considerably. I had my milk at room temperature (to mix with the flour and yolks) and then heated up the remaining cup in the microwave until quite hot (not boiling but close). Then added it to the sugar/milk mixture and in less than 10 minutes it was nice and thick and bubbling up. I poured it in the shell and once it was cool, it cut like a dream.
I used this recipe to make my first Butterscotch Pie. My Granny (81 years old) who has been making these pies for over 60 year tasted it and gave me an A! This is also my husbands favorite pie and when he finally got a taste he was thrilled. The texture is divine and I really packed the brown sugar so the taste is a sugary delight. I used cool whip instead of the meringue. I also drizzled caramel on the cool whip and sprinkled butterscotch chip on it as well. It made for a beautiful presentation and added to the flavor. You can not go wrng with this pie!
I have been looking for this recipe for years! My Scottish Canadian mother made this and it was always gone in a day! Sometimes she would slice a banana over the crust before adding the filling and over the top before the meringue. I always thought this recipe either came from Scotland or Canada.
My son-in-law loves butterscotch pie and this is the very best recipe I've tried. I've made it many times now.....absolutely LOVE it!
Yeah! I have an identical story of The Butterscotch Pie recipe. My grandmother made the best butterscotch pie for holiday dinners. She also guarded her secret recipe (cooked out of her head and I doubt she even wrote it down.). She never did share it with any family members. I have tried many recipes over the years to no avail....too runny, too grainy, not the right flavor, tasted like gelatin.....nada. THIS IS IT! It is an enormous amount of work to stir constantly for 45 minutes...but it DID work.
Wonderful pie! My stove faces a wall so I wasn't happy about standing there stirring for 45 min.so I used a electric frying pan on low and sat at my kitchen island. Worked wonderful and set up thick in about 20 minutes..I did turn heat off and kept stirring while the butterscotch kept cooking. Very easy I sure will make again. Electric frying pan and a stool is the secret! Wonderful
This turned out terrible for me. I doubled the recipe as stated by some of the others, let it cook over 1/2 an hour and it still never thickened.
I just made this pie and I LOVVVE Butterscotch pie. This not only was easy but delicious. I used 2% milk and it made no difference in the thickness of the butterscotch.It was thick and firm enough to cut and stay intact when I served it. Hats off to you and a well deserved 5 stars