Butterscotch Cream Pie Recipe

On every special occasion in my family, my grandmother would always bake a special butterscotch pie for everyone to eat and take home at the end of the day. This tradition has been around for many years and family members often look forward to the sweet treat. Today, my grandma's butterscotch pie is usually only served on Thanksgiving, but for you, it can be served whenever you want! Here is the recipe so that you, and whoever you hold close, can enjoy it together.

Note: This recipe is for filling only. You may bake a pie shell yourself or simply get one from the store.

Ingredients:

For 9” Pie

1 cup brown sugar (packed)

¼ cup cornstarch

½ tsp. Salt

1 cup water

1 ⅔ cups milk

⅓ cup butter

3 egg yolks, slightly beaten

1 tsp. vanilla

For 8” Pie

¾ cup brown sugar (packed)

3 tbsp. cornstarch

½ tsp. Salt

¾ cup water

1 ¼  cups milk

¼ cup butter

2 egg yolks, slightly beaten

1 tsp. Vanilla

Directions:

Mix brown sugar, cornstarch, and salt in a saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly until the mixture thickens and boils. Boil for 1 minute. Remove from heat. 

Gradually stir at least half of the hot mixture into a bowl with the egg yolks. Then blend the egg yolk mixture back into the hot mixture in the saucepan. Boil for 1 minute while stirring constantly. Remove from heat. 

Mix in vanilla. Pour immediately into the baked pie shell. Let cool at room temperature. Pie also may be chilled thoroughly (2 hours) and topped with whipped cream.

Light Butterscotch Pie

Make Butterscotch Cream Pie (above) — except use all milk instead of milk and water.

Dark Butterscotch Pie

Make Butterscotch Cream Pie (above) — except increase brown sugar by 2 tbsp, or use dark brown sugar.