Old Fashioned Butterscotch Pie

Old Fashioned Butterscotch PieThere’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!!!

Old Fashioned Butterscotch Pudding Pie
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Ingredients
  1. 9-inch pie pastry, baked and cooled
  2. 2 small (3.5 oz) boxes of cook and serve butterscotch pudding
  3. 2 (12 oz) cans of evaporated milk **
Instructions
  1. 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.
  2. Just before serving, make homemade sweetened whipped cream.
  3. Slice pie and top with whipped cream. Enjoy!
Notes
  1. You could substitute your favorite graham cracker or cookie crust for the pastry crust if you prefer.
  2. ** 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.
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Delicious Butterscotch Pie

34 thoughts on “Old Fashioned Butterscotch Pie

  1. Emily

    Hi! I just came across your blog- talk about perfect timing!! šŸ™‚ This Butterscotch Pie looks AMAZING!!!! I will be coming back to visit your blog frequently šŸ˜‰

    Reply
    1. Jasey Post author

      Sofia, haha, that’s the good thing about the blogosphere, nobody knows when you are wiping the drool off of your keyboard šŸ™‚ Enjoy your day!

      Reply
    1. Jasey Post author

      Thanks, Lori! I was nervous about the photos, but they did turn out ok, even if I was fending off the wolves ;). Thanks for the love!

      Reply
    1. Jasey Post author

      Betsy, it seems that we think alike. I never met a pie that I didn’t like – although I have to say that apple is my least favorite. I’d totally still eat a slice if it was sitting in front of me though… with vanilla ice cream…yummmmmm! Sounds like I’d have a hard time with it doesn’t it ;)! Happy day to you!

      Reply
  2. Pat S.

    Here is “from scratch” home made butterscotch pie!
    Butterscotch Pie:
    2 c. lt. brown sugar, 2 c. boiling water, 5 (heaping) Tbsp. flour, 2 egg yolks, butter (size of walnut), pinch of salt, 1 tsp. vanilla

    Mix thoroughly all ingredients except vanilla and cook tip thickened. Add vanilla. Pour into baked pie shell. Top with meringue. Makes 1 8″ pie.

    Meringue:

    2 egg whites, 1/4 tsp. cream of tartar, 6 Tbsp. sugar, 1/2 tsp. vanilla.

    Beat egg whites and cream of tartar until foamy in 3 qt. bowl. Beat in sugar 1 Tbsp at a time, until stiff and glassy. Beat in vanilla. Spread meringue over filling right up to the crust, sealing against the crusty to prevent shrinking. Bake at 400 degrees for 8 to 12 minutes, or tip delicate brown all over. Cool. Refrigerate after serving any left over pie.

    Recipe from mother-in-law who was born in 1903. Enjoy!!!

    Reply
  3. Pat S.

    Recipe should read tip not tip! And remove the y on crust. Sorry for typos.
    Best butterscotch pie you will ever eat!!!

    Reply
  4. tim

    Are you kidding me?? Make some pudding from a box and put it in a pie shell and call it a pie?? My dear mother made a butterscotch pie from scratch that you absolutely could NOT sit still and eat! From scratch is the only way a REAL pie is made!

    Reply
    1. Jasey Post author

      Haha, Tim, my mom also has a delicious butterscotch pie recipe that is made from scratch, but it takes hours and hours to make. This is really how my grandma made hers though. My family likes it and others do to, so you can have your pie and we can have ours. There is enough room in this world for all kinds of pie šŸ™‚

      Reply
      1. grace

        i love to have these shortcut recipes…especially for teaching my son who has Down Syndrome. Thank you for the delicious dessert we will try this week! (i always made this with regular milk, so looking forward to a slightly richer product) šŸ™‚

        Reply
        1. Jasey Post author

          Thanks, Grace, I know that not everyone does, but technical and difficult does not always mean better. Sometimes simple recipes are better!

          Reply
  5. virginia

    I LOVE butterscotch pie so HAD to check out the recipe. Sorry, but you lost me at the packaged butterscotch pudding mix. Mom & Grandma always made it from scratch. I tried a packaged mix only once and hated it. Now I go to the (non)trouble of using corn starch, brown sugar, milk & egg yolks. The leftover egg whites are used for the merengue toppping–far better than whipped cream. Easy peasy and TASTES homemade, not packaged.

    Reply
    1. Jasey Post author

      Sue, I am sorry to offend you. This is how my grandmother made her pie. I am sure yours is terrific too. No frozen whipped topping for me šŸ™‚

      Reply

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