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.