There’s something about pie, especially pies like this Old Fashioned Butterscotch Pie that I just love, I simply cannot help it. They are so incredibly delicious and a little nostalgic because they remind of the pies my grandmother used to make. Don’t let it’s simple ingredients fool you! This one is cool and creamy with a smooth butterscotch filling that is perfect for any occasion, but my husband loves it and since his birthday is this weekend I thought it was the perfect time to share it with you. I serve it with our favorite homemade sweetened whipped cream for an irresistible treat. Believe me I know, as I’ve been trying to keep a slice from our Easter pie safe until I could snap a few photos to share with you. I feel sorry for my family, it’s such a huge tease to have those last two slices staring them in the face every time they open the fridge. It’s been a little like fending off the wolves -don’t you dare, that’s my pie! Now that I am finally finished with the photography, I have a feeling these last couple slices of Old Fashioned Butterscotch Pie are not going to be around for much longer. Not that it’s a huge deal, I have a feeling I’ll be making more pie this weekend, a birthday pie. What’s your favorite kind of pie? Do you prefer pudding pies? Cream pies? Fruit Pies? And let’s talk crust? Do you love a flaky pastry crust or a cookie crust? Graham Cracker? Oreo? Shortbread? Let’s talk pie!!!
- 9-inch pie pastry, baked and cooled
- 2 small (3.5 oz) boxes of cook and serve butterscotch pudding
- 2 (12 oz) cans of evaporated milk **
- In a medium saucepan whisk together pudding and evaporated milk. Continue to whisk constantly over medium heat until mixture comes to a full boil.Take off heat and let cool for about five minutes, stirring occasionally to keep a film from forming. Pour into prepared crust. Cover with plastic wrap, letting it touch the surface of the pudding to keep a film from forming over the top. Chill for three or four hours or until set.
- Just before serving, make homemade sweetened whipped cream.
- Slice pie and top with whipped cream. Enjoy!
- You could substitute your favorite graham cracker or cookie crust for the pastry crust if you prefer.
- ** This recipe was updated on 10/23/2014. It used to read, 2 3/4 cups of evaporated milk, just shy of 2 (12 oz) cans, but I have since tested the recipe using the entire 2 cans because I didn't like wasting the extra milk and sometimes I didn't know what else to do with it. The pies still turn out fabulous, thick and creamy, using the entire 2 cans so I have updated the recipe accordingly.