By Stacky5 on July 03, 2005
Photo by NoraMarie
Photo by NoraMarie
"This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM!"
Serving Size: 1 (152 g)
Servings Per Recipe: 6
"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!"
"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!"
"Pie was fantastic. I used a double boiler which made it so easy. I also reduced it enough so it stayed firm when I cut it. Delicious, Easy and a wonderful pie I will make again."
"After reading the other reviews I was really excited to try this recipe. It was a very simple recipe. But, It does not taste like butterscotch. I was very diappointed. :( Hint.....While melting your brown sugar go ahead and mix milk, eggs and flour in another sauce pan. Heat it until warm but do not let it start to thicken. This will speed up the process when you pour it into the sugar mixture."
"I took the suggestions of a couple other reviewers, and preheated the milk which saved time on cooking. I also doubled the filling for a 9 inch pie shell and it was just barely too much. I also agree with other reviewers who have said they wished the recipe specified how thick is thick enough. After cooking mine a long time (30 minutes or so) I went ahead and put it in the oven for 15 minutes but it ended up more firm than I would have liked. It's a good recipe that I would probably make again."
"Someone brought up butterscotch pie at a ladies meeting. I'd never one, so I came home and found it here. I was worried I didn't have quite enough brown sugar, so I added a cup of butterscotch morsels. Very butterscotch!!! But my husband and children love the flavor of butterscotch, so this pie was a definite winner."
"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."
"Add a teaspoon or two of butterscotch extract. You can buy it online at you know where."
"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 was amazing! I made it at the hunting cabin and even with a few substitutions it turned out great. My mother inlaw used lemon juice instead of cream of tarter in the meringue as we didn't have it at the cabin. It does take a long time stirring to thicken but any home made pudding does if you want to prevent scorching. My Husband and inlaws loved it. I will definitely make it again!!!"
"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."
"There was not indication of how long to get it to thicken. Mine was like soup and never thickened so I had to pitch it."
"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"
"Yum! Wonderful and old-fashioned butterscotch pie. Was a little concerned that the filling wasn't thickening enough, so after about 20 minutes on the stove, I whisked together 1 T cornstarch in about 2 T milk, added to filling, and cooked until a bit thicker. Chilled the pie before serving and it cut perfectly, wasn't runny at all. Everyone loved it. Thanks for sharing the recipe!"
"Wow, this is wonderful! It reminds me of my grandmother's homemade buterscotch pie! Thanks, Jolean!"
"This pie was for my mother-in-law's 84th birthday. It is her favorite pie. I followed the directions as said and it looked beautiful. But, when we cut into the pie, my heart sank. It was runny not even thick like pudding. Tasted good but couldn't eat as a pie. I stirred for quite a while to thicken it up but never got thick like when I make pudding. Next time I will try to bring it to a full boil to see if that will thicken it up. The pie itself would have been delicious and it looked beautiful."