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Butterscotch Pie

Clara Ward
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Course Dessert


  • Pie crust for 9 inch pie
  • 1 cup brown sugar (packed
  • 1/2 tsp. salt
  • 1 cup water
  • 1 2/3 cups milk
  • 1/3 cup butter
  • 3 egg yolk slightly beaten
  • 1 1/2 tsp. vanilla


  • Mix brown sugar, cornstarch and salt in saucepan.
  • Gradually stir in water and milk.
  • Add butter.
  • Cook over medium heat, stirring constantly, until mixture thickens and boils.
  • Boil 1 minute. Remove from heat.
  • Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan.
  • Boil 1 minute stirring constantly.
  • Remove from heat. Blend in vanilla.
  • Pour immediately into baked pie shell.
  • If desired finish with meringue or pie may be chilled thoroughly (2 hours) and topped with sweetened whipped cream.


For light butterscotch pie, use all milk instead of milk and water.
For dark butterscotch pie, increase brown sugar 2 tablespoons, or use dark brown sugar.
I make the filling in the microwave. Follow the directions above using the microwave instead of the saucepan.
Pumpkin Pie
Lucille Lovell
via Betty Crocker Cookbook
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