-
-
My review
Butterscotch Cream Pie
Colleen
"This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 346 calsOriginal recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Nutrition Facts
Per Serving: 346 calories; 14.7 g fat; 46.6 g carbohydrates; 7.7 g protein; 93 mg cholesterol; 298 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1822 Ratings
-
-
-
-
-
Most helpful positive review
11/23/2002
I used pillsbury crusts and added a little more brown sugar. I also added vanilla to the meringue. It turned out very good. If you like butterscotch this is worth a try
Most helpful critical review
1/19/2016
I did not make any changes and though I let the pudding cook with bubbles for over 5 minutes before adding egg yolks, the texture and taste detected the flour. I would not make this recipe agai...
Most helpful
Most positive
Least positive
Newest
11/23/2002
I used pillsbury crusts and added a little more brown sugar. I also added vanilla to the meringue. It turned out very good. If you like butterscotch this is worth a try
8/1/2005
This is a great recipe ! Slice 2 bananas into cooked crust, pour in butterscotch filling.... top with whipped cream........ it is the best 'Banana Cream Pie' you'll ever have !
3/23/2011
This is an amazing recipe. Cook on med-low and no double boilder is needed. Tastes just like the old fashioned Butterscotch Pies from long ago.
10/26/2010
I was hoping that this would be like my grandma's recipe - and it was similar, but not the same. Overall, the recipe is good - the texture is nice. It is not overly sweet - in fact if I were t...
12/3/2011
This is a great butterscotch cream pie! I've started making it for family thanksgiving for the past few years! It turns out beautifully and tastes delicious. Didn't change a thing! Don't be shy ...
1/5/2013
YUM. This came out super perfect. The only addition I had to the instructions was to cool the filling slightly before you add to the pie crust, this way your crust will not get mushy. Thanks so ...