Butterscotch Date Cream Pie Recipe

Name: Butterscotch Date Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. plain milk; 6 Tbsp. margarine; 2 egg yolks; 1 c. light brown sugar; 1/4 c. cornstarch; dash of salt; 1/2 c. sliced pitted dates; 1 tsp. vanilla; 1/2 c. heavy cream, whipped; 1/4 c. chopped nuts; baked pie shell or graham cracker crust

Servings: persons

2 1/2 c. plain milk
6 Tbsp. margarine
2 egg yolks
1 c. light brown sugar
1/4 c. cornstarch
dash of salt
1/2 c. sliced pitted dates
1 tsp. vanilla
1/2 c. heavy cream, whipped
1/4 c. chopped nuts
baked pie shell or graham cracker crust

1
In double boiler, heat the milk with butter.
2
Beat egg yolks, then stir in combined sugar, cornstarch and salt.
3
Add to heated milk.
4
Cook over boiling water, stirring until thick and smooth. Add dates and vanilla.
5
Refrigerate until cold.
6
Turn into baked pie shell and refrigerate.
7
Just before serving garnish with whipped cream or Cool Whip and sprinkle nuts on top.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 c. plain milk, 6 Tbsp. margarine, 2 egg yolks, 1 c. light brown sugar, and more.

Yes, Butterscotch Date Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Date Cream Pie

How did you like this recipe?

Frequently Asked Questions