Butterscotch Coffee Pie

Recipe by Annacia
READY IN: 1hr 8mins
SERVES: 8-10




  • Preheat the oven to 350 degrees.
  • While the oven preheats, put your pie shell in the refrigerator to keep it cool.
  • Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
  • The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
  • Blend in the vanilla.
  • Add the flour and salt and blend the filling until evenly mixed.
  • Blend in the milk, then stir in the butterscotch chips and nuts.
  • Scrape the filling into the chilled pie shell, smoothing with a spoon.
  • Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
  • When done, the top of the pie will turn dark golden brown.
  • That’s fine, and it does not mean it has over-baked.
  • Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
  • Transfer the pie to a cooling rack and cool.
  • The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.