OLD FASHIONED BUTTERSCOTCH PIE
This homemade butterscotch pie is one your Grandmother may have made! It’s delicious.
If you love these delicious old-fashioned pies, then you need to add this Sweet Chocolate Pie to your recipe box. It has incredible reviews and it’s a classic for a reason.
❤️WHY WE LOVE THIS RECIPE
If you like butterscotch, this pie will become one of your favorites. This is an old-fashioned recipe that has been in my collection for a long time. I can remember my mother making this creamy butterscotch pie. This pie is 100% made from scratch, and we love spending that time in the kitchen. There is something nostalgic about making a pie from scratch; however, if you don’t want to make the pie crust just use a store bought one.
⭐TIP
When the directions say “stir continuously,” that means never walking away and always stirring. If you don’t do this it will stick and it will burn. When it says stir until it thickens that is exactly what it means. If you read some of the comments on this recipe, someone says ‘it did not set up’. That is because you didn’t follow the directions.
We also let the pie cool before adding the meringue. We also store this pie in the refrigerator.
I made this for Easter
and it tasted just like my momma’s!! So glad I found this keeper recipe!!
OTHER DELICIOUS DESSERTS
Old Fashioned Butterscotch Pie
Ingredients
- 1 9 inch pie shell, baked
- 1 12 ounce can evaporated milk
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 3 egg yolks (Keep whites for meringue)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons margarine or butter
Meringue
- 3 egg whites
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Bake crust and let cool. In a pot on top of the stove mix milk, sugar, cornstarch, egg yolks, vanilla and salt with a whisk. Add butter in one piece. Cook on medium high heat for 5 to 7 minutes until butter melts and mixture thickens. Stir constantly because this will burn easily. Once thickened, remove from heat and pour into the pie crust. Let pie cool befor adding meringue.
Meringue Directions
- Start beating egg whites, adding sugar while beating. Add vanilla and continue until peaks are formed. Spread on pie covering entire pie. Bake in preheated 350 degree oven until brown on top or place under broiler to brown.
Notes
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It turned out very well. I didn’t use it as pie filling, just as pudding… for that it was a little too thick. No problems thinning it out though. I will definitely use this next time I want to make a pie.
So glad you gave it a try!!
I can hardly wait to try your butterscotch pie recipe! It’s one of my favorites, and I haven’t seen a recipe for it in years! Thank you! You always post the best recipes!
YAY!! So glad you are going to give this one a try! Thank you so much for kind words.
I tried this recipe. The pudding did not set up, and the meringue did not set up either. Not impressed and rather frustrating
Well then you didnt cook it long enough for it to set up.
Meringue is very fussy. You probably added the sugar too fast or got some fat in the egg whites. If this is your first meringue failure you’ve been lucky.
That’s more than likely from something you did wrong. No offense… In my 72 years never had meringue fail, and neither have I had custard. I’d give it another try, let your pie cool completely before adding your meringue
This turned out so good! Thanks for the recipe.
Is this made with deep dish or regular pie crust?
It’s a regular pie crust.
Do you completely cool the filling before covering with the egg whites?
Wonderful recipe. I have made it 3 times now, everybody loves it.
When you say ‘Brown Sugar’ is this Soft brown sugar or Demerara sugar? I am in the UK. I really plan to give this a try!
It is the soft brown sugar.
My meringue was pretty when it first came out of the oven, it was stiff and had nice peaks but then shrank and turned watery over night. I let cool completely before putting in the fridge.
You need to seal the meringue to the edges of the pie crust this will keep it from shrinking
Always let your pie cool completely before putting it in the fridge
Yes, I sure do, you can purchase it on the website. It is a dessert cookbook! We will have another cookbook out soon, that focuses on casseroles, slow cooker, skillet meals, etc.
I made this for Easter and it tasted just like my momma’s!! So glad I found this keeper recipe!!
Do you use anything Butterscotch
No, you don’t.
This is one of my Favorites!! My Grandma made the Best Butterscotch Pie!! She used the double cooker to melt and mix her ingrediants in!! Miss those Days!! Best of all, was getting to clean up the Beaters!!!
my mil made butter scotch pies and she would put sugar in a skillet and cook it till it was liquid and it did get hard but i tried it and threw the first batch out.i found out that you have to keep cooking to get the sugar that has hardened to dissolve. was lots of trouble but it really did taste like a butter scotch pie. this is much easier will give it a try.thanks for the rec.
My mother in law made a pie like that and called caramel. Never did taste one. My daughter made one for her daddy last Christmas and it took me a long time to find a recipe for it.
Loved loved loved as a child!!!
My Mom used the butterscotch as the pudding in banana pudding! OMG SO good!!!!
I made this yesterday, it turned out great!! Next time I need to make two, you could have old ingredients, this is on my favorite pie list!!
I have been looking for my grandmothers Butterscotch pie for years. She died with Alzheimer’s taking her recipe with her. I have gone through flea markets looking at old cookbooks and trying every one that I have found. I will definitely be giving this one a try after seeing some of my other favorites on your website. Since you are a southern girl like me, I am hoping this is the one! Thank you for sharing!
Do you delute the evap.milk?
No, do not dilute the milk.
Do not dilute evaporated milk with this recipe.
Yes, Joan, there is one listed on the site. Look on the right hand side of any page down the page a little ways. You will see photos that say, “Appetizers and Dips”, “Breads” Cakes and Cookies, etc. Click on the one that says “Pies” and you will get a list of all the pies on the site.
My cornstarch stayed lumpy too. I think it might be out of date? I will try again!
When I make a custard pie of any kinds I strain the mixture before I cook it and it turns out great.
Reduce sugar by 1/2 use 2 yolks. This reduces a lot of calories & (fat from eggs).
Oh, sweet Lord! I can’t wait to make this! Butterscotch is my favorite! Sharing this with my peeps at SYM too!
Does this need to be refrigerated if not eaten completely after baking?
Yes, I would refrigerate it.
made this today…so easy but very scant amount…can the recipe be doubled for a greater amount of filling?
Yes, I think it could.
Sounds like you cooked it too long. You have to take it off the heat when it first starts to solidify
I made this last night, and less than 24 hours later my family has made it disappear! Thanks for the simple recipe! I found it to be easy and just like my grandma’s in TN. I had to stay with it and continuously whisk it though, and know exactly when nirvana was reached with thickness and smoothness.
Thank you so much Christy for trying this recipe. I am so happy your family liked it. Thank you for trying my recipes and being a part of my site.
Hi Kathy, I cannot imagine what happened to your pie….I make this pie all the time and everyone loves it. You can see by my picture how mine looks. So sorry this happened to you. Sounds like you may have cooked it too long. Many times stoves vary in temperatures, too.
I am looking for a Butterscotch Pie that you have to “brown” your white sugar…Then make use the basic custard…..My Mother made them like 50 years ago…but would never show me how.
I am going to try this one…
you make a vanilla custard and then add melted sugar that has been browned a little at a time. about 3\4 cup melted sugar for a two pies
Oh my goodness, this makes my mouth water just thinking about it. Unfortunately, I’m the only one in the family who LOVES caramel and butterscotch. But I’ll be making this one for just little ole’ me. Just think how I’ll feel after eating this whole pie by myself! YUMMY!
I love this pie too. I have a funny story…Mom always thought that my dad liked this pie, so she made it often for him. After she died, I thought that I would make his “favorite” too. After he ate a piece he said, “You know, your Mom always made this pie for me, but I really didn’t like it.” I asked him why he hadn’t said anything and he said, “I didn’t want to hurt her feelings.” He went all those 60 some years without telling her….when he really preferred apple.
That is so funny, Balisha! Hope you all are good. I stay busy with the site and the grandkids now that I have two!
thats what you call ”love”
I have loved butterscotch pie ever since I was a little girl. This brings back so many memories. xx
I am making this today. sounds wonderful and so easy.
Must try this – I think your corn starch is the equivalent of our cornflour??
Plan on trying this. The last one we made had to be cooked in an iron skillet and kept 2 of us busy. Love butterscotch pie!
Miss Judy! How did you know I have been looking for a great recipe for Butterscotch pie?! This just might be the one!
Hi Sandy, I love this and so easy. I hope you like it, too.